Lemon Tart

Best lemon tart recipe

Juicy, summery, sensational French lemon tart.

DOUGH: , 1 egg yolk , 2 tablespoons cold water , 1 teaspoon vanilla extract , 175 g flour , 80 g sugar , 1 pinch of salt , 125 g butter, softened , FILLING: , 3 egg yolks , 3 eggs , 180 g sugar , 180 ml ​​freshly squeezed lemon juice (about 5 lemons) , 2 tablespoons grated lemon peel of an untreated , 185 g butter , HOME ACCESSORIES: , some icing sugar peppermint, lemon slices

Step 1

FOR THE DOUGH: In a small bowl, egg yolks, water and vanilla, mix and set aside.

Step 2

In a second bowl, combine flour, sugar and salt. Knead the butter until it produces a uniform dough. Then add egg mixture and knead well. Dough into a ball, wrap in plastic wrap and place in the refrigerator for 30 minutes.

Step 3

Roll out on floured work surface dough. A Tarte-/Quicheform with butter and put in the dough as possible without pinching. The margin should be 1.5 - 2 cm (one finger width) high. The form included dough for 15 minutes put in the freezer.

Step 4

Meanwhile, preheat the oven to 190 degrees and bake the dough for 25-30 minutes (until golden brown). Let cool and meanwhile prepare the filling.

Step 5

FOR THE FILLING: In a saucepan, mix all ingredients and heat over medium heat. It regularly stir until the yolk is increased and the liquid is a solid mass. Remove from heat and run through a coarse-mesh sieve. The sieved material can then be filled on the cake base. For 2-3 hours in the refrigerator.

Step 6

Decorate as desired with lemon slices and fresh mint leaves and a little powdered sugar.