My preferred lemon tart tastes simply like a great 'tarte au citron' from France. It has shallow sides, a brittle, sweet, treat like hull, and exemplary lemon curd loading up with simply enough spread to make it velvety and not very acrid. Since the filling is very rich, the lemon layer isn't exceptionally thick.
The filling is like my preferred lemon curd, with the exception of 2 modifications. To begin with, there's the option of overwhelming cream, which is discretionary yet includes wealth and incredible taste, and you can utilize something like ¼ measure of it. Second, is the measure of margarine.
I more often than not don't care for a great deal of spread in my lemon curd, however here it quiets the strong lemon enhance, which I find truly makes this tart magnificent. You can cut the margarine significantly in the event that you like, or despite what might be expected, include more.
The margarine likewise includes a thick, rich surface and the long whisking while including it makes it light and breezy. You can whisk the margarine by hand, or far and away superior, utilize a blender. Add the margarine to the lemon blend and mix, including a couple of 3D squares of spread at any given moment, until totally smooth.
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This traditional French lemon tart recipe has been a favorite! It's made of a classic sweet tart crust and a creamy, dreamy lemon curd filling.
Ingredients
Crust
- fully baked tart crust
Lemon Curd Filling
- 2 large eggs plus 2 egg yolks (or 3 whole eggs)
- 3/4 cup (150 g/5.3 oz) granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
- 2 tablespoons heavy cream , optional
- 1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces
Instructions
- To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
- Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
- Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.
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