French Lemon Tart
The best thing about this cake is delicious lemon filling. It is very soft, creamy, both sweet and sour, and perfectly combines with the crunchy shortbread crust. You will be delighted with this dessert!
- all-purpose flour – 1 1/4cup
- cold butter – 3 oz, cubed
- eggs – 6
- lemon zest – 1 tablespoon
- confectioners sugar – 1 1/4 cup + 3 tablespoons for serving
- juice of 3 lemons
- zest of 3 lemons
- sweetened condensed milk – 3 tbsp.
- heavy whipping cream – 1/2 cup
- First, you need to cook the pie crust. Pulse the flour, cold butter, 1 table spoon of lemon zest, and 2 eggs for the crust in a food processor, until it starts to form a ball. Turn off the processor and knead the dough with your hands, until a smooth.
- Wrap the dough in plastic food wrap, and then put in the refrigerator for a half an hour.
- Preheat oven to 375 F.
- Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch tart pan. Pierce the crust with a fork for a couple of times.
- Line pastry with parchment paper, and fill with raw beans or rice.
- Bake in preheated oven for 15 minutes. Remove parchment and rice, grease the pie with lightly beaten egg. Continue baking another 5 min.
- Lower the oven heat to 305 F.
- In a mixing bowl, mix all the ingredient for filling but do not over beat. Pour the mixture through a strainer.
- Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.
- Bake for about 30-40 min until the tart is nearly set.
- The filling will be runny in the center, and will set when cool.
- Sprinkle with a confectioners sugar when served.
My name is Anna, and I'm always madly busy in the kitchen. I cook, invent new recipes, style and photograph my food. All the recipes that you will find on DivineCuisine are written, cooked and photographed by me. I sincerely hope that each of you visiting this site can find something new, useful and interesting!