Tart with lemon cream

If you like lemons, this recipe is for you.

It is a super aromatic tart with an intense lemony and sour taste, ideal to be served with tea or coffee. It’s delicious cold from the fridge, along with a scoop of your favorite ice cream, but if you don’t have the patience to let it cool, you can also enjoy it warm 🙂

Ingredients: (for 12 servings – a ~28 cm pan)

For the dough:

• 230 g melted butter or at room temperature
• 100 g sugar
• vanilla essence
• 250 g flour

For the lemon cream:

• 7 eggs at room temperature
• 400 g sugar
• grated peel from 5-6 lemons
• 200 ml freshly squeezed lemon juice
• 120 g flour

Powdered sugar for sprinkling on top.

Preparation:

In a large bowl, using a mixer, mix the sugar with butter until the sugar is almost melted. Add the vanilla essence and the flour and mix until smooth. Transfer the dough to a tray prepared in advance with baking paper. The dough will be quite sticky, and you will have to stretch it directly in the tray with the help of your fingers or a spatula.

After you are done, put the tray in the preheated oven to 180 degrees Celsius for ~20 minutes.

While the base is baking, prepare the lemon cream. Grate the peel off of the lemons (use organic lemons) and then squeeze the necessary amount of lemon juice.

In a large bowl, using a mixer, mix the eggs with the sugar until the sugar is well dissolved. Then add the grated lemon peel and mix again. Add flour and lemon juice and mix until smooth.

In the meantime, the base is baked, so take it out without turning off the oven. Pour the cream you prepared earlier over the dough base and return the pie to the oven for ~30-35 minutes or until the surface is browned, and if we shake the pan left-right, the cream does not have a gelatinous appearance and is firm.

Let it cool for at least an hour, and then you can serve it.

Portion and dust with sugar.

 If you try the recipe, let me know how you liked it! 😊

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