Whole Lemon Tart
Whole Lemon Tart might be a good recipe to expand your dessert recipe box. One serving contains 441 calories, 6g of protein, and 18g of fat. This recipe serves 8. For 48 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 143 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Completely Delicious. It is a good option if you're following a lacto ovo vegetarian diet. If you have cornstarch, unsalted butter, powdered sugar, and a few other ingredients on hand, you can make it. With a spoonacular score of 26%, this dish is rather bad. Similar recipes are Lemon Tart, Lemon Tart, and Lemon Tart.
Servings: 8
Ingredients:
2 tablespoons cornstarch
1 large egg, lightly beaten
4 large eggs
1 1/2 cup (188 grams) all-purpose flour
1 whole lemon (about 4.5 oz, 130 grams), sliced and seeds removed
1/2 cup (57 grams) powdered sugar
1/4 teaspoon salt
1 1/2 cup (300 grams) sugar
9 tablespoons (147 grams) cold unsalted butter, cubed
Equipment:
food processor
bowl
plastic wrap
tart form
oven
aluminum foil
frying pan
Cooking instruction summary:
In the bowl of a food processor, pulse together the all-purpose flour, powdered sugar, and salt until combined. Add the butter and pulse in short bursts until the butter is the size of small peas. Slowly add the beaten egg and pulse until the mixture comes together into a ball. Shape into a disk, wrap in plastic wrap and chill for at least 2 hours.Let the dough sit at room temperature for a few minutes, then roll out into a rough 13-inch circle. Transfer the dough to an 8 or 9-inch greased tart pan with removable sides. Freeze for at least 30 minutes before baking.Preheat oven to 375 degrees F. Place the tart on a sheet pan and cover with a greased sheet of foil, shiny side down. Fill tart with dried beans or pastry weights and bake for 25 minutes. Remove foil and bake uncovered for another 5 minutes.In the bowl of a food processor, pulse the lemon slices, sugar, and sugar until pureed. Add the eggs, cornstarch, and salt and pulse until smooth. Pour into the parbaked shell and bake until the middle is set, or just barely jiggles when bumped. Let cool slightly before removing sides. Serve warm or chilled. Store tart in the fridge.
Step by step:
1. In the bowl of a food processor, pulse together the all-purpose flour, powdered sugar, and salt until combined.
2. Add the butter and pulse in short bursts until the butter is the size of small peas. Slowly add the beaten egg and pulse until the mixture comes together into a ball. Shape into a disk, wrap in plastic wrap and chill for at least 2 hours.
3. Let the dough sit at room temperature for a few minutes, then roll out into a rough 13-inch circle.
4. Transfer the dough to an 8 or 9-inch greased tart pan with removable sides. Freeze for at least 30 minutes before baking.Preheat oven to 375 degrees F.
5. Place the tart on a sheet pan and cover with a greased sheet of foil, shiny side down. Fill tart with dried beans or pastry weights and bake for 25 minutes.
6. Remove foil and bake uncovered for another 5 minutes.In the bowl of a food processor, pulse the lemon slices, sugar, and sugar until pureed.
7. Add the eggs, cornstarch, and salt and pulse until smooth.
8. Pour into the parbaked shell and bake until the middle is set, or just barely jiggles when bumped.
9. Let cool slightly before removing sides.
10. Serve warm or chilled. Store tart in the fridge.
Nutrition Information:
covered percent of daily need
