Foodbook #709 lemon tart

Foodbook #709 lemon tart


Good morning my friends, a very delicious dessert for all of you my friends today , let’s do the job together


for the base

150 gr. cow butter
150 gr. sugar
2 eggs
400 gr. Farin Ap
2 vanilla powder

for the lemon cream

80 ml freshly squeezed lemon juice
3 large eggs at room temperature
150 gr. granulated sugar
55 gr. butter in pieces at room temperature
Grate a lemon
1/2 tsp. vanilla extract

for the meringue

3 egg whites at room temperature
100 gr. granulated sugar
1/3 tsp. cream or 1/2 tsp. white vinegar



1) We start with the dough. Place the butter with the sugar in the bucket of the mixer and beat with the feather at maximum speed, until they turn white and fluffy.

2) Reduce the speed to half and add the eggs one by one.

3) Sift the Farin Ap with the vanilla and add it in small quantities to the bucket, beating on low speed.

4) Once the dough is homogenized, wrap it in cling film and let it rest in the fridge for about 15 minutes.

5) Knead the dough with your hands until it is layered and open with the help of a rolling pin sheets 0.5 cm thick and diameter equal to our tartiera.

6) Place the sheet in the tartiera and adjust it to its surface with your fingers. Place in the refrigerator for 15 minutes.

7) Preheat the oven to 180 C (resistors). Using a fork, pierce the tart dough and bake for about 20 minutes.

8) At the same time we prepare the bain-marie for the lemon cream. Put a little water in a saucepan and place on medium-low heat to simmer. Next to us, on our counter, we have prepared another empty bowl with a wire strainer on top, as well as a pastry spatula on hand.

9) In a stainless steel bowl, pour the sugar with the zest. Add the juice and eggs and mix with egg beater. Place the bowl on the saucepan and continue stirring constantly, until the mixture begins to coagulate. It will take a few minutes (5′-10 ′).

10) As soon as it thickens, remove the bowl and with the help of the spatula pour the mixture through the strainer into the other bowl, pressing to pass everything (and to leave in the strainer the scraps and possible traces of boiled egg). Add the vanilla to our "past" mixture and the pieces of soft butter, stirring with a spatula to homogenize and have a smooth yellow cream.

11) Remove the base from the oven. Pour the lemon cream on the biscuit base with the help of the spatula. Make sure the surface of the cream is flat. Put back in the oven and leave for 10-12 minutes.

12) Meanwhile, prepare the meringue. Put the ingredients in the mixer and beat with the wire constantly until it becomes a solid meringue that peaks and does not fall when we turn the mixer upside down. It will take about 10 minutes.

13) Remove the tart from the oven and let it cool. Spread the meringue with a tablespoon, covering it completely and making patterns with the back of the spoon.

14) Burn the meringue with a flame or place the tart for the last time in the oven. Bake for a few minutes until the meringue tops are darkened.

15) Remove from the oven, leave to cool and put in the fridge until served.


I hope you enjoy this cause you deserve it after all this work

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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