Another recipe of lemon tart

Picking lemon in Gayndah is automatically followed by the preparation of a lemon tart. Here is a simple and tasty recipe of the classic lemon tart.
To prepare the short crust pastry, we would like you to go back to the recipe of the cherrie pie.

Short crust pastry recipe

  • In a bowl beat the egg with the 125g of sugar till foamy
  • Grate off the lime peel. Cut it finely and set aside in a cool place
  • Cut 100g of butter into cubes
  • Blend 250g of flour with the butter in a different bowl. It can be done either by hand or with a fork
  • Add the mix egg/sugar in the mix flour/butter. Add some salt. Knead together until the dough comes together in a ball. Set aside in the fridge
  • Turn the oven on and adjust the temperature to be around 220°C
  • Roll the pastry. Put it on a plate, Prick pastry shell all over with fork; line with foil or weigh down with pieweights or dried beans. Put in the oven for 15 to 20 minutes

Lemon cream recipe

  • 75ml of lemon juice = 2 lemon
  • 25g of butter
  • 75g of sugar
  • 2 eggs
  • 1 big spoon of maïzena or for travlers like us, blend one big spoon of fluor with 10cl of water until it tickens

- Beat sugar and egg till foamy
- Add the mix flour/water and lemon juice
- Melt butter before adding it to the mix
- Pour the preparation into a pan over a gentle heat for 2 to 3 minutes
- Pour the cream into the pre-baked pastry
- Put it in the hot oven (180°C) for 15 minutes.

It’s ready!

Enjoy and don’t forget to leave your comments and ideas. Join the Gourmet Adventure

tarte au citron sans maïzena

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I came up with the idea of writing a blog about my experience in Australia during and after my road trip.

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