Lemons are rich in health-boosting properties , and after all, we have them year-round. And especially for those who live in cities, the best Italian lemons—think those from the Sorrento Peninsula or Sicily—are quite expensive. So, don't waste them, especially considering that lemons are incredibly versatile in the kitchen, and invaluable, for example, in desserts.
LEMON TART RECIPE
How about this delicious lemon tart , perfect for breakfast? A simple, beautiful, and delicious dessert, perfect even for those who don't like butter: it uses margarine and yogurt instead.
READ ALSO: The best lemon recipes, from risotto to soufflé. From mousse to meatballs. And even limoncello.
LEMON TART
Let's see, step by step, how to make this delicious dessert. A tip: use organic lemons since the recipe calls for grated zest.
Ingredients
(for the shortcrust pastry)
- 100 grams of margarine
- 100 grams of sugar
- 2 yolks
- 200 grams of 00 flour
- Grated zest of one untreated lemon
Ingredients
(for the lemon cream)
- 2 lemons
- 2 eggs
- 100 grams of sugar
- 60 grams of yogurt
- 40 grams of icing sugar
- Vanilla flavoring or grated lemon zest
- about 15 almonds
Preparation time: 25 – 30 minutes
Cooking time: 25 minutes
Preparation
- knead Shortcrust pastry: In a bowl, mix the yogurt and sugar, add the egg yolks, and finally fold in the sifted flour. The dough should be soft but firm. Transfer it in the refrigerator and let it rest for at least 30 minutes.
- Prepare Lemon cream: Dissolve the powdered sugar in the yogurt. Separately, beat the eggs with the sugar, flavor with vanilla or grated lemon zest, and thin with the well-strained juice of the two lemons. Stir in the sweetened yogurt.
- Leek the mixture in a bowl and do it heat Cook in a bain-marie, stirring constantly, until it becomes velvety and coats the surface of a spoon (about five minutes after the water boils). Let it cool.
- Switch on the static oven at 200°.
- Take the shortcrust pastry, lay it out not too thin with your hands or with a rolling pin and line a cake tin of about 22 cm in diameter.
- On the bottom sprinkle the almonds previously chopped not finely.
- Coprire with the warm cream and put in the oven.
- It's ready after about half an hour, when the pastry becomes golden brown.
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HOMEMADE TARTS, SOME TASTY RECIPES :
- Apricot tart: vegan and butter-free versions, with yogurt.
- Plum tart: the perfect recipe with sourdough starter and sunflower oil
- Strawberry tart, the vegan recipe. With almond milk and ginger (photo)
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