Lemon Butter Tart

Lemon Butter Tart

1. First, let's take a look at how to make lemon cream filling. After the lemon is washed and dried, use a silk grater to wipe the lemon skin into thin threads, being careful not to wipe the white part. Or use a knife to cut the lemon zest into thin strips

2. Cut the lemon in half and squeeze the juice for later use; pour the milk and butter into the milk pan and boil until boiling; take another bowl and mix the egg yolk, caster sugar, lemon juice, lemon zest, corn starch, low-gluten flour, use a whisk Whisk evenly; while whipping, slowly pour the milk boiled in the second step;

3. After pouring the milk and stirring it evenly, pour the mixture back into the milk pan; place the milk pan on the stove and heat it over a low heat. Stir continuously with a spoon while heating

4. Stir until the mixture becomes thick as shown in the picture, turn off the heat. Let the milk pan sit in cold water and continue to stir for a while to cool down the lemon cream filling, then put it in the refrigerator for 2 hours or overnight; the lemon cream filling will become harder after refrigeration. Whisk the cream filling at high speed with a whisk until the cream filling is puffy and lighter in color, and becomes a smooth and puffy cream.

5. Make it as shown in the picture, and the lemon cream filling is ready; let's see how to make the tart crust. Cut the butter into small cubes and mix them with flour and powdered sugar

6. Use a scraper to cut the diced butter in the flour until they become as small as sand; add cold water to the flour

7. Knead vigorously with your hands for a while. Until the flour, water, and butter are completely mixed; knead into a round dough and let it stand for 1 hour (if the room temperature is higher, please put it in the refrigerator)

8. Divide the rested dough into 10 portions (the amount is for reference only, please decide the number of portions according to the size of your tart mold); put the divided dough in the tart mold and press to form (the small tart mold uses this Method, if it is a big tart mold, please roll out the dough and spread it in the tart mold)

9. After pressing all the dough into shape, put a fork in the dough and let it stand for half an hour. Then put it in a preheated oven at 190℃, and bake for about 15 minutes, until the color is golden and ready to be out of the oven; after the tart crust is baked and cooled, it is removed from the mold. Put the finished lemon cream filling into a piping bag, squeeze the filling into the tart crust with a star-shaped mouth, and enjoy it

Tips:

1. The production process of this lemon cream filling is the same as the traditional custard sauce. It adds butter during the cooking process, and the fat content is kept at a reasonable level, which gives it the property of being creamy with a whisk after cooling. The lemon cream filling made in this way is smooth and not greasy, it is delicious;
2. The amount of lemon juice can be adjusted according to your own preferences. Those who are not afraid of acid can add a little more, and those who are afraid of acid can add a little less. After the lemon cream filling is cooked, you can taste it. If it is not sour enough, add some lemon juice in time, and stir well;
3. In addition to making small tarts in the finished picture, this recipe can also be used to make a 6-inch big tart. Roll out the tart crust into a round shape, spread it into the tart mold and bake it until golden brown, then squeeze it into the lemon cream filling after cooling. When baking larger tarts, spread a layer of greased paper in the tart mold, and then fill it with stone or beans to prevent the tart skin from bulging during baking. After baking for about 15 minutes, remove the oil paper and stone ballast, put it in the oven again, and bake until the whole tart crust turns golden brown.