Traditional recipes

Lemon cream tart

Lemon cream tart

Kneaded dough: knead the butter (at room temperature) with flour, add the egg, then add the sugar.

Cover the dough obtained and leave it in the fridge for 30 minutes.

Ptr.marmelada: In a saucepan put the sugar together with 25 ml of water, let it boil over low heat until the syrup binds.

Add the fruits one at a time:

Leave the melon on the fire until a jelly is formed, then add the rest of the diced fruit.

Leave it on the fire for about 15 minutes (until you get a not very liquid jam)

Leave to cool.

Lemon cream: put the milk on the fire with the sugar, after the first boil put the flour dissolved in a little water, stirring constantly so that it doesn't stick; add the lemon peel / stirring.

Take it off the fire.

Chew until it reaches temp. to the chamber after which the butter is added little by little, mixing.

At the end, add the lemon juice (mix until you get a cream), let it cool.

Coat the tart pan greased with butter and dough. Make the dough with a fork.

Place in the preheated oven (170 gr.) For approx. 10 min.

Mix the jam with a spoon. of starch, then spread over the tart.

Bake for approx. 15-20 min.

Remove, leave to cool, add the cream and leave to cool again for min. 1 hour.





Method of preparation

We start the preparation of the tart, sift the flour, wash the eggs, the butter must be at room temperature. Separate the yolks from the whites and add the sugar over the yolks. We start to mix the ingredients, add the two types of flour and butter over the other ingredients and start kneading. Add a little salt and water. Knead and we will get a crumbly dough. Put the dough in plastic wrap and refrigerate for 30 minutes, during which time we will take care of the cream.

We grate the lemon peel but be careful not to reach the white part because it is very bitter. We also squeeze the lemons. Put the milk on low heat (about 350 ml), separately mix the yolks with the sugar and then with the starch, add the remaining 150 ml of milk and mix. At the end we add the peel and the lemon juice and then we put it on the fire over the warm milk. We do not leave it unattended because it can stick. When it has the desired consistency, we take it from the fire. We take the dough from the fridge, we prepare a tart form, we grease it with butter and we sprinkle flour, we spread the dough in the form, shaping it and we cut the surplus. We prick the countertop with a fork so that it doesn't swell, and on top we place a sheet of parchment and beans on it, in order to keep the shape of the tart. Bake for 15 minutes at T180.

Remove the tart from the oven and let it cool for a few minutes, then add the cream. From the remaining dough we make a grate and cover the tart and let it simmer for another 15 minutes. Before removing it, we try if the grille is done, if we don't leave any more.


Remove the tart and let it cool, serve with a tablespoon of ice cream, chocolate sauce and mint / basil.


Lemon cream tart

Lemon cream tart it is absolutely wonderful! It has a slightly sour taste that goes perfectly with the fluffy top and strawberries. If you do not have strawberries, you can replace them with blueberries, raspberries or blackberries.

The classic tarts are composed of a fragile dough with a wonderful butter taste and are so tasty that you can hardly resist them. Honestly, so far I have not met anyone who does not like tarts with tender dough, vanilla cream and fruit.

In winter and autumn I make them very often, filled with vanilla cream, pistachio or chocolate, but in summer I prefer a lighter dough, without butter, at least as good as tender dough. The cream, also light and slightly sour, is perfect for this pandispan dough, and the limoncello liqueur can be replaced with lemon juice, if the little ones will taste the tart.

I remade this tart with New Year's lemon cream, it was a success and it immediately disappeared from the set. I recommend you try this fluffy cream cake as soon as possible, I'm sure you will like it too.


Lemon cream tart.

I looked for recipes that would give me a quick alternative to the lemon and meringue pie I wanted, but I didn't have enough patience to make it. Of course, there are two different desserts & # 8211 Lemon Meringue Pie is an elegant dessert, our tart being rather a rustic dish, but it passes the taste test brilliantly. In addition, the crust contains oil instead of butter, it can be spread immediately after kneading.

  • 350 gr flour
  • 100 gr sugar
  • 1 sachet of vanilla sugar
  • 1 pinch of salt
  • 2 eggs
  • 80 ml of flower oil
  • 1 teaspoon baking powder
  • 500 ml of skim milk
  • 2 whole eggs and 2 egg yolks
  • 100 gr sugar
  • peel of a lemon, in large pieces
  • juice from 2 lemons
  • 55 gr starch
  1. Peel a lemon, as thin as possible, without the white part, and squeeze the juice.
  2. Mix the eggs and yolks with the sugar. Add the starch.
  3. Heat the milk with the lemon peel to the boil.
  4. Set aside, remove the peel.
  5. Put a pinch of hot milk over the egg cream. After each milk polish, mix quickly and well, otherwise you risk coagulating eggs.
  6. Pour all the cream back into the pan and bring to a boil over low heat. Stir continuously until the cream thickens and acquires the consistency of a gel. Do not leave the cream unattended, it is ready in 3-4 minutes.
  7. Remove from the heat, pour the lemon juice, incorporate it well. If you like you can flavor the cream with the essence of lemon. I don't like the essence of lemon, the cake gets a dishwashing smell, the taste changes dramatically, it looks more like an industrial dish. Organic lemon is very fragrant, if you scratch it with your fingernail you will immediately smell the oil contained in the peel.
  8. Place food foil directly on the surface of the cream and allow to cool completely.
  9. Prepare the tart crust: lightly beat the 2 eggs with the sugar, add the oil and a pinch of salt. Sift the flour together with the baking powder. Start incorporating the flour into the egg composition. Gradually add and knead until a ball of dough forms.
  10. Spread 3/4 of the amount of dough on a baking sheet.
  11. Grease the tart shape well, place the dough, remove the paper. I recommend the tart forms with removable bottom, they are very comfortable.
  12. Prick the dough with the teeth of a fork, pour the cream and smooth it well.
  13. For a beautiful appearance, cut the dough from the edge of the form to the level of the cream.
  14. Spread the rest of the dough and cut dough strips about 1.5 cm thick.
  15. Place the strips of dough over the tart, in the form of a grid. Remove the surplus.
  16. Once again, spread the leftover dough and cut strips as long as possible, straight at the ends. Place the wheel on the edge of the form.
  17. Preheat the oven to 180 degrees and bake the tart for 40 minutes. Twist it in half the baking time.
  18. When ready, take the form out of the oven and let it cool completely on a kitchen grill. Powder it with powdered sugar while it is warm.

Lemon and Blueberry Cream Tart

Sweetened condensed milk is one of the most commonly used methods for preserving milk, the product being very popular and appreciated in all corners of the world.

There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.

A very sought after and delicious dish based on condensed milk is dulce de leche which, in fact, is a thick, consistent and very sweet caramel. It is found in canned form and is prepared by boiling sweetened condensed milk over low heat. Dulce de Leche it can be simply consumed or it can be added in recipes in the form of cream for cakes or cookies, topping ice cream / fruit salad, or for a different taste in rice pudding. Store in the refrigerator and consume in 2-3 days.

DeLatte offers you the following sweet and tasty options: DelatteConde, DelatteCaramelo - Dulce de Leche and DelatteCaramelo cu Cacao, ready to be enjoyed directly from the box or only good used for mousses, creams, cakes, cakes or even coffee.


Lemon tart step by step & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Lemon tart it is my favorite dessert using this sour and fragrant fruit. As you well know, I already love lemons. I like both their smell and their taste and I use them whenever I have the opportunity. I probably like it so much because when my mother was pregnant with me, in the first months, she couldn't eat anything at all, except for almost 1 kg of lemons a day. I also have a large potted lemon at home and he makes me lemons twice a year. There are not many, but they are natural lemons, grown by me and have a super flavor. I like lemons so much that I never miss them in the fridge.

In the summer I use them in lemonade but also in any kind of dishes, not only in the sweet but also in the salty ones. Lemon tart is one of them. Lemon goes very well with chicken and fish, and lemon peel makes any cake excellent. Not to mention that the recipe for pickled lemons it is excellent for sweet and sour sweet food lovers. For the lemon tart I used the cream recipe of Mary Berry, a famous English cook, and the classic tart crust. Both the cream and the crust are easy to make, and the taste is extraordinary.


Steps

In the mixer rub the butter with the sugar.
Add flour, almond powder, starch, salt and finally the egg.
Refrigerate for 30 minutes.
Shape, prick the middle with a fork and bake for 12 to 14 minutes at 180 degrees Celsius.

Lemon cream

Beat eggs and sugar with a whisk.
Add the lemon juice and peel and cook for about 3-4 minutes.
Remove from the heat and add the butter.
Blend with a hand blender and pour into tarts.
Raciti.

French meringue

Whisk the egg whites and add 200 g of powdered sugar.
When the meringue becomes firm, add the remaining sugar and continue beating for another 2-3 minutes.

Fitting

Preheat the oven to 220 degrees Celsius.
Place the meringue on the tart and put in the very hot oven for 2-3 minutes, until the meringue starts to take on color. It is best to do this operation a few hours before eating the tart, not earlier.


How to prepare tart dough with caramelized lemon

Start with the dough. Put flour, butter, powdered sugar, lemon peel and salt in a blender / mixer and beat for 10 seconds until a sandy, dry mass is obtained. Insert the 2 yolks one by one, pulsing after each one. Do not mix too much because it heats up. If it seems too dry and cannot be squeezed into a ball, you can put a little cold water (one teaspoon at a time).

At the end, take it out of the bowl and form a ball that is wrapped and left to cool.

Topping tart with caramelized lemon

Make a syrup from the 100g caster sugar and a little water and place the slices from the 2 lemons for topping in it. Boil everything over low heat until it decreases and the lemons have a caramelized appearance.

It should not be exaggerated because the risk is to become hard when they cool and can no longer be removed from the syrup.

Bake tart with caramelized lemon

Preheat the oven to 200C. Remove the wrapped tart dough from the refrigerator and spread a round or square sheet, depending on the shape in which it is baked. You must leave at least 2 cm more for the border. Place the dough in the pan and prick it with a fork, so that it does not deform when baking, then put it in the hot oven for 10-12 minutes. If you want, you can cover the surface of the dough with a baking paper cut exactly to the size over which beans are placed or special ceramic balls (which have the role of weight and prevent the formation of blisters).

After 12 minutes, remove the tray with the pre-baked dough from the oven.

Tart filling with caramelized lemon

In a bowl, mix cream, eggs, vanilla, peel and lemon juice and powdered sugar.


Method of preparation

We start the preparation of the tart, we sift the flour, we wash the eggs, the butter must be at room temperature. We separate the yolks from the egg whites and we add the sugar over the yolks. We start mixing the ingredients, add the two types of flour and butter over the other ingredients and start kneading. Add a little salt and water. Knead and we will get a crumbly dough. Put the dough in plastic wrap and refrigerate for 30 minutes, during which time we will take care of the cream.

We grate the lemon peel but be careful not to reach the white part because it is very bitter. We also squeeze the lemons. Put the milk on low heat (about 350 ml), separately mix the yolks with the sugar and then with the starch, add the remaining 150 ml of milk and mix. At the end we add the peel and the lemon juice and then we put it on the fire over the warm milk. We do not leave it unattended because it can stick. When it has the desired consistency, we take it from the fire. We take the dough from the fridge, we prepare a tart form, we grease it with butter and we sprinkle flour, we spread the dough in the form, shaping it and we cut the surplus. We prick the countertop with a fork so that it doesn't swell, and on top we place a sheet of parchment and beans on it, in order to keep the shape of the tart. Bake for 15 minutes at T180.

Remove the tart from the oven and let it cool for a few minutes, then add the cream. From the remaining dough we make a grate and cover the tart and let it simmer for another 15 minutes. Before removing it, we try to see if the grille is done, if we don't leave any more.


Remove the tart and let it cool, serve with a tablespoon of ice cream, chocolate sauce and mint / basil.


Lemon and Blueberry Cream Tart

Sweetened condensed milk is one of the most commonly used methods for preserving milk, the product being very popular and appreciated in all corners of the world.

There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.

A very sought after and delicious dish based on condensed milk is dulce de leche which, in fact, is a thick, consistent and very sweet caramel. It is found in canned form and is prepared by boiling sweetened condensed milk over low heat. Dulce de Leche it can be simply consumed or it can be added to recipes in the form of cream for cakes or cookies, ice cream topping / fruit salad, or for a different taste in rice pudding. Store in the refrigerator and consume in 2-3 days.

DeLatte offers you the following sweet and tasty options: DelatteConde, DelatteCaramelo - Dulce de Leche and DelatteCaramelo cu Cacao, ready to be enjoyed directly from the box or only good used for mousses, creams, cakes, cakes or even coffee.


Keto Lemon Tart

Keyword dairy free, dessert, coconut flour, almond flour, keto, lemon, low carb, tart, vegetarian

Author Annda`s Keto Kitchen

Ingredients

Crust

  • 200 & # 32 g & # 32 almond flour
  • 100 & # 32 ml & # 32 coconut oil
  • 25 & # 32 g & # 32 sweetener powder & # 32 (I used erythritol powder)

Lemon cream

  • 70 & # 32 g & # 32 sweetener & # 32 (I used erythritol)
  • 6 & # 32 organic eggs
  • 1 & # 32 tablespoon & # 32 coconut flour & # 32 (about 15 g)
  • 1 & # 32 teaspoon & # 32 baking powder
  • juice from 2 lemons & # 32 (about 100 ml)
  • lemon essence.

Instructions

Crust

Lemon cream

Notes

Lemon cream

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Food Macros

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