I already published a version of a lemon tart. It was much easier and faster, this recipe will require more time and patience. But it worth it! Absolutely and totally. I couldn’t even imagine the result to be so good.
Time of preparation: 100 minutes Difficulty: Middle
- Icing Sugar___ 65 grams
- Flour________ 175 grams
- Pinch of salt
- Butter________100 grams
- Groung Almonds_20 grams
- Sugar________340 grams (caster)
- Zest and Juice of 6 lemons
- Double Cream_280 ml
1. Combine flour, icing sugar, and salt. Add diced butter. Mix everything with hands or cut with a knife (or in the food processor), add an egg and knead dough fast, form a ball, wrap it in a food cling and put in a fridge for at leas an hour.
2. Preheat oven to 180C (350F). Roll out the dough, transfer it into the greased baking dish, put baking paper and some weight on it (special balls or dry beans). Bake for 15 minutes, than take out and chill.
3. Put juice and zests of lemons into the pot and heat on the low flame until the lemon juice will reduce by half.
4. Beat eggs with the sugar. Important is not to incorporate too much air, the mixture should be without bubbles on surface. Add the double cream, mix well but accurately.
5. Pour the juice through a sieve into the egg-cream mixture. Mix well till the mixture come together evenly.
6. Put the mixture on bain-marie (water-bath, when the ceramic cup or dish is put into a bigger pot with boiling water). Heat till 60C (120F) constantly stirring. When it reaches the temperature, take out of the heat and pour into the dough basis. In the recipe stated that it’s enough to bake 15 minutes on 70C (150F). In my case it took much longer. Anyway, the tart is done when the edges are set but the center looks still liquid.