Lemon tart (2)
Instructions
Sift the flour and put it in a bowl with sugar, salt, lemon zest, egg, butter and pieces, knead quickly with your hands, form into a ball and put it in the refrigerator for 30 minutes, covered with a cloth.
Meanwhile, prepare the lemon cream.
Put to boil the lemon juice and water with lemon peel.
Beat the egg yolks with sugar until very foamy, add the Vanillin, diluted with lemon juice and water, put on the fire and stir with wooden spoon, 1 when the boil, lower the heat and cook for one minute, remove from heat and add the egg whites very firm.
Grease and flour a cake mold of 25 cm.
in diameter, roll out the pastry making around a Board, pour in the lemon cream and put in the oven for 45 minutes at 200 degrees.
Remove from oven and sprinkle with icing sugar.
Ingredients and dosing for 6 persons
- For the pastry:
- 200 G = = 00 Flour
- 100 g of butter
- 100 g of sugar
- 1 egg
- 1 pinch of salt
- 2 tablespoons of sweet wine
- == 1 lemon (zest)
- For cream lemon:
- 2 eggs
- 15 cl of lemon juice
- 15 cl of water
- 120 g of sugar
- 1 tablespoon of flour
- Vanillin
- == 1 lemon (zest)
- To sprinkle:
- Icing sugar