In winter, when the shelves of our stores are littered with citrus fruits, and the depleted body so needs vitamin C, it's time to please yourself and your family by making lemon tarte. A recipe with a photo of this French dessert is already causing a surge of saliva. And when the light aroma of citrus baking floats around the apartment, the children will not have to call to the table for a long time. The cake is simply striking in its appearance - this is ideal for a holiday. Elegant crispy meringue, and under it - a delicate dough and velvety cream with a light citrus acidity. Cake in French is light, weightless, piquant and with a fresh taste. It’s worth to work on it! Here is a classic recipe and copyright fantasies of famous culinary specialists.
Making shortcrust pastry
First, consider how to cook a classic lemon tart. The recipe suggests making a sand base for it. So lemon cream does not spread and soaks it perfectly. The biscuit dough in this sense is not suitable - it will absorb a liquidish smear and spread into a mess. So, one hundred grams of the oil is previously hidden in the freezer. Pour one and a half cups of premium flour into a bowl, mix it with two tablespoons of sugar, half a standard packet of baking powder (cookie powder) and a small pinch of salt. We take out the oil and quickly and quickly three with its large chips. Without waiting for it to thaw, mix the flour mixture to it and grind everything into crumbs. Next, add one egg and two tablespoons of very cold water. Knead the dough. We form a gingerbread man, flatten it into a cake and put in the refrigerator for half an hour.
Cake baking
Shortbread dough has an unpleasant habit of swelling or rising unevenly when baking. To make a beautiful lemon tart, the recipe offers the following secrets of French cooking. After we rolled out the dough with a layer of 3-5 mm thick, we transfer it to a detachable baking dish sprinkled with flour. We form the sides with the fingers. We pierce the bottom with a fork in several places. And now attention: we cover the cake with a piece of cooking paper, and pour dry peas or beans on it. The oven must be preheated to 180 ° C. After a quarter of an hour, we take out the form and remove the parchment with the press from the legumes. Now the cake will be smooth. We send the dough back and keep in the oven for another 10-15 minutes. We do not pull out the cake from the mold.
Cooking cream and meringues
Drive three eggs and two more yolks into the mixer bowl. Add three fourth glasses of sugar, whisk. Then add the same amount of cream. Squeeze the lemons so that you get half a glass of juice. Strain it thoroughly through cheesecloth to remove the bones and fibers of citrus. We do not throw out the crust, but rub it into powder. Add the juice and zest to the creamy egg mass. Mix well with a mixer. We fill this filler in a detachable form, at the bottom of which lies a lemon tart. The recipe prescribes to hold it for another 25 minutes in the oven at the same temperature. Meanwhile, beat the squirrels (2 pieces) with three tablespoons of granulated sugar. Here we must try to get solid, non-falling peaks. We collect the foam in a pastry bag and decorate the top of the tarte. If there is no such device, it does not matter: just beautifully lay out the whipped protein with a spoon. Put in the oven again, this time for ten minutes. During this time, the meringues should be browned. Serve the product completely cooled.
Lemon tart - recipe number 2
To prepare the base, sift with a slide of 250 g of flour. We make a depression in the top where we put a pinch of salt, 50 grams of sugar, a quarter glass of water and one yolk. While adding flour from the edges to the middle, knead the dough. Add 125 grams of soft butter. Knead so long until the dough stops sticking to the fingers. Roll up the gingerbread man, wrap in cling film and put in the refrigerator for ten minutes. We heat the oven to 220 ° C. We grease the mold with margarine, roll the dough into a layer and sculpt the bottom and sides. As in the previous recipe, we pierce the base with a fork and use the press to make the cake come out smooth. Bake for about a quarter of an hour. The cream is also done differently: we brew an almost full glass of lemon juice and 100 g of sugar. In a separate bowl, beat two eggs plus two yolks with 150 g of sweet sand. Add to this mass 20 g of starch. This mixture is poured into juice and cook until plenty of bubbles appear. After that, cool, mix with grated oil (100 g) and zest.
How to make Lemon Kurd
This is a kind of cream that perfectly emphasizes the tenderness of the dessert.
To make tart with lemon Kurd, you do not need to bake the cake completely. It is enough that the dough is slightly dried. We prepare the Kurdish like this: mix two eggs, 150 g of sugar, zest and juice from two lemons. Bring this mass to a boil and, continuously stirring, boil until thickened. Pour into a mold on top of the cake and bake for ten minutes at 160 about C. After that, lay out the meringues. The French lemon tart recipe suggests making using fat cream (125 ml). First, beat five yolks and 225 g of sugar. When the mass becomes fluffy, pour the cream. Add the mashed zest and juice of four lemons, filter. Pour the Kurdish onto a slightly baked cake and put it in the oven for half an hour at 170 ° C.
Recipe from Ilya Lazerson
If you follow this prescription, you get a slightly crunchy lemon tart. Laserson achieves this effect by introducing about 50 g of chopped almonds into the dough. Walnut is added at an early stage when flour (250 g) and cold butter (150 g) are mixed. Then we drive an egg into a tiny amount and add 100 g of sugar. Kneading the dough, we form the bottom and sides, cover it with parchment with cargo and oven for 20 minutes at 190 ° C. We clean five lemons, finely chop the zest or three, and squeeze the citruses themselves. Mix juice, skins and 240 g of sugar. Drive four eggs, chop another 300 g of butter. We put a saucepan with this mass in a water bath and steam until the cream thickens. Pour on the cooled cake, put in the refrigerator for five hours.
Lemon tart from Lisa Glinsky
A well-known culinary specialist also advises making crispy shortcrust pastry by adding almond flour (60 g) to it. First you need to freeze 150 g of butter. Mix 300 grams of flour, 150 g of powdered sugar, almonds. Grate the oil there. Add an egg. To achieve a uniform test texture, you need to apply the French technique, called the "phrase". With the base of the palm, rub the mass on the countertop three to four times. After that, you need to roll out the dough with a layer, roll it into a film and hide it in the refrigerator. For the Kurdish, beat 3 eggs and 80 g of sugar. In a saucepan, put the pulp, zest and juice of three lemons. Mix with 80 g of sugar and boil. Pour the lemon syrup into the egg mixture. We shift to the stew-pan, bring to thickening over low heat. Add 150 g of oil to the hot cream. Cool in the refrigerator, put on cake.