How many tarts do you want to bake?
This French lemon tart perfectly combines sweet and sour flavors. The delicate shortcrust pastry base made with KOMEKO KNUSPERLUST harmonizes beautifully with the intense lemon cream. Gently torching the meringue decoration creates a gorgeous golden effect. Ideal for special occasions or as a refreshing summer dessert option.
#gluten-free
#lactose-free
#vegetarian
Ingredients
For the dough:
-
130
g butter
-
90
g icing sugar
-
0.5
tsp salt
-
1
Egg (size M)
-
240
g
KOMEKO KNUSPERLUST
-
30
g finely ground almonds
For the cream:
-
3
lemons (organic, unsprayed)
-
4
eggs (size M)
-
180
g sugar
-
200
g butter
Other:
-
1
pc. egg white
-
30
g sugar
Preparation
- Prepare the dough:
Mix KOMEKO KNUSPERLUST, butter, powdered sugar, salt and egg in a bowl. Add the almonds and knead to form a smooth dough. Wrap in cling film and chill for about 30 minutes. Preheat the oven to 180°C (350°F). Roll out the dough thinly, place it in greased 15 cm (6-inch) tart tins, prick the bottom with a fork, and blind bake for 10–15 minutes until golden brown. - Prepare the cream:
Finely grate the zest of the lemons and squeeze out the juice. Whisk the eggs and sugar together in a saucepan until smooth, then add the lemon juice and zest. Heat slowly to 80°C, stirring constantly, then strain through a sieve. Allow to cool to 40°C, then gradually blend in the cold butter, a little at a time. Spread the cream evenly over the cake layers and chill for 1–2 hours. - Decoration:
Beat egg whites with sugar until stiff peaks form, place on the tarts and lightly torch with a blowtorch. - Serve & Enjoy: Bon appetit!
