In a bowl, beat the butter, powdered sugar, and salt with a hand mixer on medium speed.
Add the egg and mix lightly, just until combined.
Add the cake flour and almond flour and mix lightly. There’s no need to sift the dry ingredients for a tart shell.
Stop the mixer once the dough starts to clump together.
Gather it into a single mass, set it on a work surface, and smooth it out with fraisage: using a bench scraper, press and push the dough away from you a little at a time so it blends evenly.
Gather the dough into a ball again, wrap it in plastic, and refrigerate for at least 40 minutes to rest.
Take out the rested dough. Dust the work surface and the top of the dough with flour and roll it out 3mm thick with a rolling pin.
Cut out the base with the tart ring.
Cut strips for the sides with a pastry cutter and press them onto the ring.
Trim the top edge neatly with a knife, then dock the base (prick it all over with a fork) so it doesn’t puff up during baking. Refrigerate for 15 minutes to rest.
Line the dough with parchment paper, fill with pie weights, and bake in an oven preheated to 170°C for 12 minutes.
Remove the ring, brush egg yolk on the inside of the shell only, and bake for another 5–7 minutes. Let cool completely on a cooling rack. Brushing on egg yolk partway through coats the shell and makes it extra crisp.
Dry the washed lemon, then grate the peel with a zester for the topping zest. Cut it in half and squeeze it with a juicer for the lemon juice. Take only the yellow part of the peel, and keep the topping zest and the juice in separate containers.
In a small bowl, soak the sheet gelatin in the cold water for 5 minutes.
In a pot, whisk together the lemon juice, egg, egg yolk, sugar, and vanilla extract.
Cook over low heat, stirring, until it thickens like a cream.
Once thick, turn off the heat, squeeze the water from the gelatin, and stir it in, letting the residual heat of the pot melt it.
Strain the lemon cream through a sieve once into a bowl and let it cool slightly. Then add the cubed butter and blend with an immersion blender. Let the lemon cream drop to 40–45°C before adding the butter.
Transfer the finished lemon butter cream to a piping bag.
Pipe the lemon butter cream into the pre-baked tart shell and smooth it with a knife or offset spatula.
Finish with the reserved lemon zest.
Tips
Wash the lemons at least twice using fruit wash, baking soda, or coarse salt.
The tart shell (pâte sucrée) keeps, well sealed, in the freezer for up to a month.
The lemon tart keeps in the refrigerator for up to 3 days. It loses its crispness over time, so eat it as soon as you can.
Lemon Tart
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (6 pieces)
- unsalted butter 63g
- egg 23g
- cake flour 118g
- almond flour 18g
- powdered sugar 45g
- salt 1g
- egg yolk 10g, for brushing the shell
- unsalted butter 100g
- sugar 105g
- egg 90g
- egg yolk 10g
- vanilla extract 4g
- lemon juice 95g
- water 50g
- sheet gelatin 4g
- lemon a little, zest, for topping
Instructions
1. In a bowl, beat the butter, powdered sugar, and salt with a hand mixer on medium speed.
2. Add the egg and mix lightly, just until combined.
3. Add the cake flour and almond flour and mix lightly. There's no need to sift the dry ingredients for a tart shell.
4. Stop the mixer once the dough starts to clump together.
5. Gather it into a single mass, set it on a work surface, and smooth it out with fraisage: using a bench scraper, press and push the dough away from you a little at a time so it blends evenly.
6. Gather the dough into a ball again, wrap it in plastic, and refrigerate for at least 40 minutes to rest.
7. Take out the rested dough. Dust the work surface and the top of the dough with flour and roll it out 3mm thick with a rolling pin.
8. Cut out the base with the tart ring.
9. Cut strips for the sides with a pastry cutter and press them onto the ring.
10. Trim the top edge neatly with a knife, then dock the base (prick it all over with a fork) so it doesn't puff up during baking. Refrigerate for 15 minutes to rest.
11. Line the dough with parchment paper, fill with pie weights, and bake in an oven preheated to 170°C for 12 minutes.
12. Remove the ring, brush egg yolk on the inside of the shell only, and bake for another 5–7 minutes. Let cool completely on a cooling rack. Brushing on egg yolk partway through coats the shell and makes it extra crisp.
13. Dry the washed lemon, then grate the peel with a zester for the topping zest. Cut it in half and squeeze it with a juicer for the lemon juice. Take only the yellow part of the peel, and keep the topping zest and the juice in separate containers.
14. In a small bowl, soak the sheet gelatin in the cold water for 5 minutes.
15. In a pot, whisk together the lemon juice, egg, egg yolk, sugar, and vanilla extract.
16. Cook over low heat, stirring, until it thickens like a cream.
17. Once thick, turn off the heat, squeeze the water from the gelatin, and stir it in, letting the residual heat of the pot melt it.
18. Strain the lemon cream through a sieve once into a bowl and let it cool slightly. Then add the cubed butter and blend with an immersion blender. Let the lemon cream drop to 40–45°C before adding the butter.
19. Transfer the finished lemon butter cream to a piping bag.
20. Pipe the lemon butter cream into the pre-baked tart shell and smooth it with a knife or offset spatula.
21. Finish with the reserved lemon zest.
https://hong-recipe.pages.dev/en/recipes/lemon-tart/
Hong's Recipe