Lemon tart is a recognized classic light dessert of bliss and gourmand. This is a great alternative to hearty cakes and pies. Read the features, secrets and recipes for cooking treats in this review.
Recipe content:
- Lemon tart - secrets and subtleties of recipes
- Lemon tart: meringue recipe
- French lemon tart
- Video recipes
Tart is French culinary excellence. Sweetness is prepared from shortcrust pastry, which can be either light or dark. A variety of berries, fruits and mixtures of all kinds of fruit and berry compositions are used as fillings. For these purposes, apples, pears, plums, pumpkins, etc. are in great demand. But today we will prepare a citrus tart with lemon.
Lemon tart - secrets and subtleties of recipes
Tart is usually prepared from crispy, thin chopped shortbread dough, which every person can easily make. To do this, you should know some simple secrets and have a pack of oil in the refrigerator.
- Shortbread dough is a mixture of flour and fat, which are ground into crumbs in a 1: 2 ratio. A liquid component is added to the products for "gluing" - eggs or water.
- Fat gives aroma and taste to products: the better it is, the tastier and more aromatic the final result of the product. Therefore, it is best to take oil with 82% fat content.
- Fat can be different: softened or cooled, but not cold or melted.
- Standard proportions: for 250 g flour 120 g butter.
- Shortcrust flour is suitable with a low gluten content, unlike puff pastry, which requires a high gluten flour.
- The sugar in the dough can be replaced with powdered sugar.
- Flour with powdered sugar must be sieved through a fine iron sieve to enrich it with oxygen.
- If the shortbread dough turns out to be tough, it means that either the dough was intensively kneaded, or there is an excessive liquid content in it. The dough is kneaded quickly, with gentle movements. The process takes no longer than 30 seconds.
- Knead the shortbread dough with cold hands so that the oil does not heat up.
- The dough can be flavored with roasted nuts ground into flour: hazelnuts, almonds, walnuts.
- Shortcrust pastry is left in the cold at a temperature of +5 degrees for 2-4 hours before molding. The gluten will react with water, the dough will become elastic and roll out well.
- Before sending the dough to the refrigerator, it is wrapped with cling film, which protects it from chapping and absorbing odors.
- Before rolling out the dough, it should warm up to room temperature.
- It is better to roll out the dough on a chilled board. To do this, keep it in the refrigerator for a while.
- The dough, laid out in a mold, is lined with parchment and filled to the top with rice or beans to avoid swelling from heating or deformation. Remove the load 10 minutes after the start of baking so that the moisture evaporates.
- A hot sand basket is very fragile, so further work with it should be very careful.
- Buy lemons with thin peels. Slender citrus fruits are usually rounded, slightly oblong, with a small spout and an even, smooth surface. Lumpy and uneven lemons will not work as they have thick rind.
- Washed lemons should be steamed in boiling water for 5-7 minutes to remove the bitterness.
- Before using the lemon, cut off the ends on both sides and remove the seeds.
- Before serving the lemon tart, refrigerate it for 3-4 hours to freeze the lemon filling and combine the flavors.
Lemon tart: meringue recipe
Lemon meringue tart is the most famous tart. Lemon baked goods are light, airy and never get bored. Her taste is balanced sweet and sour, the filling is the most delicate, and the meringue cap is fluffy. Such a dessert will conquer every gourmet from the first bite.
- Caloric content per 100 g - 293 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1.5 hours
Ingredients:
- Flour - 120 g
- Butter - 60 g for the dough and 55 g for the Kurd
- Lemon - 2 pcs.
- Eggs - 2 pcs.
- Sugar - 160 g for meringue, 50 g for Kurdish, 1 tsp. for the test
- Eggs - 2 pcs.
- Egg white - 2 pcs. for meringue
- Ice water - 3 tablespoons
- Salt - a pinch
After all the ingredients are on the table, let's start cooking!
Step by step preparation of lemon meringue tart:
- Pour flour, salt, sugar and cold butter (60 g) into a blender bowl. Beat the mass into crumbs and add water 1 tablespoon each. The dough should be tender and soft.
- Wrap the dough in foil and refrigerate for 20 minutes.
- For the lemon curd (filling), grate the zest of the lemons on the finest grater.
- Sprinkle with sugar and add eggs.
- Squeeze the juice from the lemons, strain through a sieve and pour into a container with zest and eggs.
- Whisk the food until smooth and put on low heat, where keep stirring until thickened.
- Then add butter and stir until smooth.
- Pour the filling into a small bowl and cover with plastic wrap so that it does not come into contact with the cream. Otherwise, a crust forms on its surface. Put it in the refrigerator.
- By this time, the dough will cool down, so place it on the table sprinkled with flour and roll it into a thin layer of 2-3 mm.
- Place it in a baking dish and cut the sides, which make them 4-4.5 cm high.
- Line the dough with foil or parchment and sprinkle the beans or peas.
- Heat the oven to 200 ° C and bake the cake until golden brown. This process will take no more than 20-25 minutes.
- For the meringue, mix the whites with the sugar and place in a water bath. Simmer, stirring until the sugar dissolves. As this happens, the mass begins to cloud, then take a mixer and beat it.
- After the proteins have thickened, remove them from the bath and beat until firm, shiny and peaking.
- Collect the tart. Pour the lemon filling into the baked crust.
- Then lay out the meringue, spreading it over the entire surface.
- Send the cake to the oven with the grill setting for 3-4 minutes to brown the meringue.
- Soak the finished pie in the refrigerator until it is completely cooled.
French lemon tart
French lemon tart is a fragrant shortbread dough, the most delicate filling and an amazing aroma. Dessert creates a cozy mood, crumbles pleasantly and melts in your mouth.
Ingredients:
- Flour - 175 g
- Cold butter - 100 g
- Icing sugar - 25 g per dough and for sprinkling
- Yolk - 1 pc.
- Cold water - 1 tbsp.
- Eggs - 5 pcs.
- Heavy cream - 25 ml
- Lemon - 4 pcs.
How to make a French lemon tart step by step
- In a blender, combine flour, icing sugar and chopped butter into small cubes.
- Add water and yolk.
- Soak the dough.
- Knead the dough until elastic, wrap in foil and put in the freezer for 15 minutes.
- After that, roll it out and put it in the mold, making the sides. Cut off excess dough.
- Pierce the dough with a fork, put parchment on top and add a weighting agent: beans, peas.
- Heat the oven to 200 ° C and bake the cake for 12-15 minutes. Then remove the weighting agent and bake for another 10-12 minutes.
- Cool the finished cake.
- For the cream, beat the egg yolks and sugar until fluffy.
- Whisking continuously, pour in the cream.
- Squeeze the juice out of the lemon and add to the egg mass. Put the grated zest there.
- Stir, pour the mixture into the cooled crust and send the cake to the oven for 30-35 minutes at 170 ° C.
- Cool the finished cake and sprinkle with powdered sugar.
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