Lemon tart: recipes of famous chefs and classic recipe

In winter, when the shelves of our shops are filled with citrus, and the exhausted body needs vitamin C so much, it's time to please yourself and your family by making a lemon tart. Recipe with a photo of this French dessert is already causing a surge of saliva. And when a light aroma of citrus baking floats through the apartment, the children will not have to call for a long time to the table. The cake is simply amazing with its appearance - this is an ideal option for a holiday. Fancy crispy meringue, and under it - a delicate dough and velvety cream with light citrus sourness. Cake in French is lightweight, weightless, piquant and with fresh taste. Above it is worth the trouble! Here is a classic recipe and author's fantasies of famous chefs.

Preparation of shortcake

First, let's look at how to prepare a classic lemon tart. The recipe suggests making a sand base for it. So the lemon cream will not spread and it will perfectly permeate it. Biscuit dough in this sense is not suitable - it will absorb a liquid grease and crawl into the mess. So, one hundred grams of oil is preliminarily hidden in the freezer. Pour a half cup of high-grade flour into the bowl, mix it with two tablespoons of sugar, half a standard batch of baking powder (cookie powder) and a small pinch of salt. We take out the butter and quickly-quickly three large chips. Do not wait until it recoils, mix it with a flour mixture and rub it all into a crumb. Next we add one egg and two tablespoons of very cold water. Knead the dough. We form the bun, flatten it in a flat cake and put it in the refrigerator for half an hour.

Baking of the cake

Short pastry has an unpleasant habit of swelling when it is baked, or it does not lift smoothly. To make a beautiful lemon tart, the recipe offers the following secrets of French cooking. After we have rolled out the dough with a layer 3-5 mm thick, we transfer it to a flour- padded split baking dish. We form the toes with the fingers. The bottom is pierced with a fork in several places. And now attention: cover the cake with a piece of culinary paper, and on it we pour out dry peas or beans. The oven should be preheated to 180 ^о С. After a quarter of an hour we take out the form and we remove the parchment with the press from beans. Now the cake will be smooth. We send the dough back and keep it in the oven for another 10-15 minutes. We do not pull the cake from the mold.

Preparation of cream and meringue

In the bowl of the mixer, drive in three eggs and two more yolks. Add three-fourths of a glass of sugar, whisk. Then add the same amount of cream. Squeeze the lemons so that half a glass of juice is obtained. Well, we strain it through the cheesecloth to remove the bones and citrus fibers. Do not throw the cake, but three it into powder. We add both the juice and the zest to the creamy-egg mass. Mix well with a mixer. Fill this filler in a detachable shape, at the bottom of which the lemon tart rest. The recipe prescribes to hold it for about another 25 minutes in the oven at the same temperature. Meanwhile, whisk the squirrels (2 pieces) with three tablespoons of sugar. Here it is necessary to try to get solid, non-falling peaks. We collect foam into the confectionery bag and decorate the top of the tart. If there is no such device, it does not matter: just beautifully lay the beaten protein with a spoon. Put it back in the oven, this time for ten minutes. During this time merengi should brown. The product is completely cooled.

Lemon Tart - recipe number 2

For the preparation of the basis, we sift through the hill with 250 g of flour. We make a depression in the top, where we put a pinch of salt, 50 grams of sugar, a quarter of a glass of water and one yolk. Adding flour from the edges to the middle, knead the dough. Add 125 grams of soft oil. Mesem for as long as the dough does not stop sticking to your fingers. We roll the bun, wrap it in a food film and put it in the refrigerator for ten minutes. The furnace is heated to 220 ° C. The form is lubricated with margarine, we roll the dough into a layer and we sculpt the bottom and the sides. As in the previous recipe, pierce the base with a fork and use the press to make the cake smooth. Bake about a quarter of an hour. The cream is also done differently: we cook almost a full glass of lemon juice and 100 g of sugar. In a separate bowl, beat up two eggs plus two yolks with 150 g of sweet sand. Add to this mass of 20 g of starch. This mixture is poured into juice and cook until abundant bubbles appear. After that, we cool, mix with grated oil (100 g) and zest.

How to Make Lemon Kurd

It is a kind of cream that perfectly emphasizes the tenderness of dessert.

To prepare a tart with a lemon kyrd, do not completely bake the cake. It is enough that the dough is slightly dried. We prepare the Kurd like this: mix two eggs, 150 g of sugar, zest and juice from two lemons. We bring this mass to a boil and, continuously stirring, boil until some thickening. Pour into the mold on top of the cake and bake for ten minutes at 160 ° C. After that, we lay out the meringues. French lemon tart recipe suggests doing with the use of fat cream (125 ml). First, beat the five yolks and 225 grams of sugar. When the mass becomes fluffy, pour the cream. Add the grated zest and juice from four lemons, filter. We pour the Kurd into a slightly baked cake and send it to the oven for half an hour at 170 ° C.

Recipe from Ilya Lazerson

If you follow this precept, you get a crunchy lemon tart. Lazerson achieves this effect, introducing into the dough about 50 grams of crushed almonds. The nut is added at the earliest stage, when the flour is mixed (250 g) and the cold oil (150 g). Then we beat the egg in a wee bit and put 100 g of sugar. Having kneaded the dough, we form the bottom and the sides, we cover the parchment with the load and the oven for 20 minutes at 190 ° C. Five lemons are cleaned, the zest is finely chopped or three, and the citrus is squeezed. Mix the juice, skins and 240 grams of sugar. We drive four eggs, cut another 300 g of butter. We put a saucepan with this mass in a water bath and soak until the cream thickens. We pour it on the cooled cake, put it in the refrigerator for five hours.

Lemon tart from Lisa Glinskaya

A well-known culinary expert also advises making a crispy short dough, mixing almond flour (60 g) with it. Beforehand, you need to freeze 150 g of butter. Mix 300 grams of flour, 150 g of powdered sugar, almonds. Rub oil there. Add the egg. To achieve a uniform texture of the test, you need to apply a French technique, called "phrase". The base of the palm is rubbed three to four times over the table top. After that, you need to roll out the dough with a layer, roll it in a film and put it in the refrigerator. For the Kurd, whisk 3 eggs and 80 grams of sugar. In a saucepan, put the flesh, zest and juice of three lemons. Mix with 80 g of sugar and boil. Lemon syrup is poured hot into the egg mixture. We transfer it to the saucepan, bring it to a thickening on a slow fire. In a hot cream, add 150 g of oil. Cool in the fridge, lay out on the cake.