French Lemon Tart

I adore messing around with pastries. There is nothing more interesting than to bake something tasty and as harmful. I have already written that if I didn’t become a photographer, most likely would have chosen the profession of pastry chef or baker. But this recipe of lemon pie is one of my favorite recipe. Since then I first tried it, cooked it about a dozen times.

French Lemon Tart

Difficulty Level: Medium

Calories: 400

Cooking Time: 60 min

Ingredients:

For the filling:

Eggs – 9 pcs
Cream 30% – 300 g
Yolk – 1 pc
Sugar – 250 g
Lemon – 5 pcs

Ingredients for the pastry:

Flour – 170 g
Butter – 70g
Sugar – 20 g
Egg – 1 pc
Pinch of salt

Instructions:

Preparation of the pastry:

Take the flour, butter, salt, sugar and crush with the hands all the ingredients to the formation of shallow crumbs.
Then add an egg and quickly knead with hands (don’t need kneading the dough for a long time), if necessary, add 1 teaspoon of water.
Put the pastry in the refrigerator for 1 hour, covered with cling film.
Roll the pastry out to 28 cm diameter and 5.6 mm thick.
Line a form with the pastry, so the edges hang down.
In the pastry prick holes with a fork and coverer with non-stick baking paper.
Put weights on the top (peas, coins) to the pastry won’t rise up. Bake at 170c degrees until golden brown.
Cool the form.

Preparation of citrus filling:

Wash eggs, and beat with, then add the egg yolk, cream, sugar, zest of 5 lemons, juice.
In a water bath the mixture reduce to a temperature of about 80 degrees, or until the appearance of steam.
Remove cream from fire, put to cool.
When the cream will be cooled fully, tammy it, spill in jars or dessert bowls.

Preparation of the tart: