French Lemon Tart

Name: French Lemon Tart
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 65g Unsalted butter (tart crust); 12g Powdered sugar (tart wrapper); 2 pcs Egg yolk (tart wrapper); 10g Milk (tart wrapper); A handful of Salt (tart wrapper); 105g Cob wheat flour (tart wrapper); 80g Egg liquid-filling; 40g Caster sugar (filling); 60g Old yogurt (filling); 30g Lemon juice (filling); 10g Starch (filling); Some Lemon zest (filling)

by miranda jelly

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

A lot of lemons are stocked every summer, because the sweet and sour lemons are especially suitable for summer~
Lemon tarts, lemon donuts, lemon cake rolls, lemon pound cakes, um~ it will be endless.
The amount of the recipe is 4 4-inch tarts. The recipe is not very sweet. Fat friends who like to eat sweet can taste it when making lemon curd and add sugar as appropriate; or add Italian meringue at the end, it will be especially good. The taste is so good that it bursts. I will be in another one.
The molds are 4-inch chrysanthemum round tart pan and square tart pan.

French Lemon Tart

1. Prepare and weigh all the ingredients. The butter is softened at room temperature until there are fingerprints on your hand.

2. Add butter and wheat flour to the egg-beating bowl, and rub it by hand or knead it into bread crumbs.

3. Add in powdered sugar and salt and mix well, then add egg yolk in portions, mix well, and knead to form a dough.

4. Knead until smooth, transfer it to a fresh-keeping bag, and put it in the refrigerator for more than half an hour.

5. When refrigerating the tart, squeeze the lemon juice and prepare the lemon zest.

6. Take the tart dough out of the refrigerator and roll it into a thin dough sheet of about 2mm. Use a small bowl (Ikea's small bowl is just right) to cut out the round dough.

7. Spread the round dough evenly into the mold, and then use a rolling pin to break off the excess part. Put it in the refrigerator and freeze for about 15 minutes

8. Use a fork to pierce evenly small holes on the tart crust, then spread baking paper (I use a muffin cake tray to fold it into a tart crust and use it, which is very suitable), and put heavy stones on it.