Lemon tart is both my mom’s and my aunt’s favorite. Actually, whenever my mom makes it, my aunt just has to drop by and take half of it. No lie. My mom’s version is a bit more acid as she puts less sugar. This was my first attempt ever at making a lemon tart, and I gotta say I am quite happy with how it turned out. The filling is sweet and quite creamy as well. Hope you try it 🙂
This tart brings in the perfect mix between sweetness and acidity from lemons. A perfect treat!
- For the crust:
- 1 cup flour
- 1/4 cup sugar
- 1/8 tsp baking powder
- 6 tbsp butter
- 1 tbsp vegetable oil
- 1/4 tsp salt
- 1 cup sugar
- Juice of 2 medium lemons
- Zest of 2 medium lemons
- 3 egg yolk
- 2 tbsp cream (35%)
- 4 tbsp milk
- 1 tbsp butter
- 1/4 cup water
For the filling:
- 1.Start by making the crust. Mix the flour, sugar, baking powder, and salt.
- Gradually add the butter and the oil
- Put the crust in a greased pie dish then using a fork, prick the crust all over its surface. This will allow the steam to get out while the crust is cooking.
- Put some aluminium paper over the crust and place some weight balls (i.e. small ceramic or metal balls) so that the cruat stays flat. This is extremely important. If you do not have these balls, just use dried soybeans, chickpeas or beans – works perfectly fine.
- Bake the crust at 360°F for 20min, until the sides become light golden.
- About 5-7 min before the crust is ready, start making the filling. In a pan, add the sugar, milk, cream, lemon juice and lemon zest, egg yolks, and butter. Stir regularly while cooking on low heat.
- Gradually add the water, then add the corn starch.
- Continue stirring until the mix becomes like a cream and starts boiling. Remove from the stove and continue mixing.
- When the crust is ready, remove it from the oven and pour the cream on top.
- Cover with a plastic film and put in the fridge for a minimum of 3 hours or until it has set.