Small fresh lemon tart

Overview

On my days off, I try to make various desserts at home. Today I made a small fresh lemon tart, with a crisp tart crust and a slightly sweet and sour golden tart filling with lemon fragrance. In the sunny afternoon, I sat by the window and brewed a cup of coffee. The coolness of the lemon fragrance seemed like summer is coming.

Tags

• baking
• children
• afternoon tea
• summer recipes
• children's day
• whitening
• butter
• egg liquid
• low gluten flour
• sugar
• whipping cream
• whole egg liquid
• fine sugar
• lemon juice
• lemon zest
• salt

Ingredients

Steps

1. 1 Soften the butter at room temperature in advance, add powdered sugar, and beat until it becomes fluffy and fine and feathery

   

2. 2 Add egg liquid and sift in low-gluten flour

   

3. 3 After kneading the dough, wrap it in plastic wrap and refrigerate for 1 hour

   

4. 4 After the refrigerated dough is rolled out, place it into the mold one by one

   

5. 5 Put in the preheated oven, the first time: heat the middle rack of the oven to 180 degrees for about 15 minutes (the crust will be slightly colored)

   

6. 6 Prepare tarts

   

7. 7 Take the zest and juice of 2 lemons

   

8. 8 Add fine sugar to the egg liquid and beat until the sugar melts. Pour lemon juice and zest into the egg liquid and mix well

   

9. 9 Add light cream and mix well

   

10. 10 .After making the tart liquid, filter out the foam and set aside

    

11. 11 Pour the tart liquid into the tart shell, and for the second time: heat the middle shelf of the oven to 160 degrees for about 35 minutes (the tart liquid will solidify)

    

12. 12 Delicious lemon tart is ready