Lemon Tart

I will confess that I found this recipe online. MOst of the recipes I post here are either family recipes or mine, I do not feel very comfortable with taking recipes from other people’s blogs; but this one was so easy and tasty I just had to share it.
I have a sweet tooth and as a child I used to eat anything I could get my hands on. Growing up I found the joy of tasting good pastry making. I do enjoy of course the occasional chocolate from store but it does not compare to a good chocolate souffle or an apple pie from the ‘experts’ of pastry making. You see the thing is that pastry recipes are not my forte. Though I keep trying to make simple and easy recipes they very often ‘fail’. I have been trying for years to make an apple tart with no success whatsoever. So you can understand my excitement when this recipe went perfect!! I will also try and make it with tangerines. : )

You will need:

For the shortbread:
– 150 gr. butter
– 2 tsp. sugar
– 2 tsp. powdered sugar
– 1 ¼ cups of flour, all purpose

For the curd:
– 4 large egg yolks (or 5 medium)
– ¾ cups of sugar
– Juice and zest of 2 lemons
– 4 tsp. butter
– 2 tsp. powdered sugar

Procedure:

For the shortbread:

Beat in mixer (closed) sugars for about a minute until very thin.
In larger mixer put sugar with butter until mixed well and form a thick cream.

Then pour the flour and beat until you see crumbly pieces.

Take the dough and knead in your hands, if too sticky you can add some more flour. In a baking pan (preferably 24×24 cm square) put aluminum foil and pat the dough. With a fork make holes in the dough.

Preheat the oven to 170 º C , put the pan and leave for half an hour, you will know it is ready when the edges are brown. Remove from the oven and lower the temperature to 150 º C.

For the curd:

In a saucepan mix the sugar and the yolks with a wooden spoon. Put the butter and lemon juice

and stir over medium heat until it thickens slightly (about 10 minutes). Be careful not to boil it because you will have to start the entire process from scratch.

Take it off heat and pour it in a strainer. After draining add in the lemon zest

pour it over the shortbread and place in it the oven for 10 minutes.

Remove from the oven and let cool for 30 minutes and refrigerate at least 30 minutes before serving.

 

TIP: Serve with sprinkled powdered sugar. Goes well with coffee and tea!

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