Lemon tart
Instructions
Shortcrust pastry: place the flour in the Middle put the chopped butter, sugar, egg yolks, vanilla, and lemon zest; mix everything very well crumbling the shortcrust pastry, then a ball very quickly; after short rest in a cool place pull 1 cm thick line a pan previously greased and floured and level with the lemon cream, bake in the oven at 180 degrees for 25-30 minutes.
Cream: in a bowl, beat the egg yolks with 3/4 foam sugar, stir in the flour gently in a saucepan, boil the milk with the vanilla sugar and remaining lemon zest; When the milk boils add the eggs, sugar and flour and cook over low heat until the cream is raddensi, add the lemon juice and zest.
Allow to cool the cream and lining the cake.
To decorate the tart it is possible to make a pastry disc and cover the pan.
Ingredients and dosing for 4 persons
- For the shortcrust pastry:
- 250 g of white flour
- 125 g of butter
- 125 g of granulated sugar
- 3 egg yolks
- 1 sachet of vanillin
- 1/2 lemon (zest)
- For the cream:
- 50 cl of milk
- 150 g of granulated sugar
- 50 g of white flour
- 5 egg yolks
- 1 sachet of vanillin
- 1/2 lemon (zest)
- 1/2 lemon (zest)
- 1 lemon (juice)