Lemon tart

Name: Lemon tart
Prep time: 25 min
Total time: 175 min
Yield: 8
Ingredients: 3 tbsp Maizena cornflour; a little icing sugar; 120 g sugar; 3 organic lemons; 1 pinch salt; 30 g butter; 2 fresh egg yolks; 1 rolled shortcrust pastry

Ingredients

8 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry base

1 rolled shortcrust pastry

Filling

2 ½ dl water

1 pinch salt

30 g butter

3 tbsp Maizena cornflour, mixed with 3 tbsp of cold water

120 g sugar

2 fresh egg yolks

3 organic lemons, use a little grated zest and 100 ml of juice

a little icing sugar

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Utensils

For a flan tin approx. 22-26 cm in diameter

How it's done

Pastry base

Place the dough in the tin along with a sheet of baking paper. Prick the base all over.

Blind bake

Blind bake for approx. 30 mins. in the bottom half of an oven preheated to 200°C. Leave the base to cool.

Filling

Bring the water, salt and butter to the boil in a pan. Combine the cornflour with the sugar and egg yolks and add to the boiling liquid, stirring with a whisk. Bring to the boil, stirring constantly, and set the pan aside. Stir in the lemon zest and juice and pour the still-warm filling over the pastry base, leave to cool.

Refrigerate the tart for at least 2 hrs. Dust with icing sugar.

Good to know

Tip:	Garnish the tart with 1 organic lemon, finely sliced.

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8 pieces

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Lemon tart

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