Lemon tart

 

🍋 Classic Lemon Tart

A crisp buttery pastry crust filled with a smooth, intensely lemony custard.

Ingredients

For the crust

  • 200 g flour
  • 100 g cold butter, cubed
  • 70 g powdered sugar
  • 1 egg
  • Pinch of salt

For the lemon filling

  • 3 eggs
  • 150 g sugar
  • 120 ml fresh lemon juice — about 3 lemons
  • Zest of 2 lemons
  • 120 g butter, melted
  • Pinch of salt

Method

  1. Make the pastry: Rub the cold butter into the flour, then mix in powdered sugar and salt. Add the egg and mix just until a dough forms.
  2. Flatten, wrap, and refrigerate for 30 minutes.
  3. Roll out and press into a 23–24 cm tart pan. Prick the bottom with a fork.
  4. Blind-bake at 180°C for about 15 minutes with baking paper and weights, then remove the weights and bake another 5–8 minutes, until lightly golden.
  5. Make the filling: Whisk eggs and sugar. Add lemon juice, zest, melted butter and salt. Mix until smooth.
  6. Pour into the warm crust.
  7. Reduce oven to 160°C and bake for 15–20 minutes, until the edges are set but the center still has a slight wobble.
  8. Cool completely, then refrigerate for at least 2 hours before slicing.

✨ Chef's touch

For a particularly elegant tart, dust it very lightly with powdered sugar just before serving. You can also add a thin layer of lemon curd underneath the baked filling for an extra-concentrated lemon flavor.

Best served: cold or slightly cool, with unsweetened whipped cream or simply on its own.

Comments

Post a Comment

Popular posts from this blog

Lemon and basil drizzle cake & a herby sorbet

 That combination sounds fresh, elegant, and very café-worthy — especially for spring/summer in Beirut . You could turn it into a signature dessert pairing. Lemon & Basil Drizzle Cake Flavor profile Bright lemon zest Soft buttery crumb Slight peppery freshness from basil Sweet-tart drizzle soaking into the cake Café-style recipe Cake 200g flour 1½ tsp baking powder 180g sugar Zest of 2 lemons 3 eggs 120ml neutral oil or melted butter 120ml plant milk (oat works beautifully) 2 tbsp lemon juice 8–10 basil leaves, very finely chopped Lemon drizzle Juice of 2 lemons 80g powdered sugar Tiny pinch salt Optional basil glaze Blend: powdered sugar lemon juice 2 basil leaves until pale green. Signature twist ideas Add crushed pistachios on top Serve slightly warm Finish with flaky salt + candied lemon peel Add olive oil instead of butter for a Mediterranean feel Herby Sorbet Ideas A herb sorbet beside the cake makes it fe...
Read more

Raisin cake

 Here’s a simple and delicious raisin cake recipe inspired by biblical ingredients—no fancy tools needed, and it's rich with natural sweetness like the cakes mentioned in Scripture (e.g. 2 Samuel 6:19): ✨ Old-World Style Raisin Cake (No Eggs, Simple Ingredients) 📝 Ingredients: 1 cup raisins 1 cup water 1/2 cup honey or molasses (you can mix both) 1/4 cup olive oil (or neutral oil) 1 ½ cups all-purpose flour (or whole wheat for a more rustic taste) 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp baking soda 1/4 tsp salt Optional: chopped walnuts, figs, or dates for extra texture 👩‍🍳 Instructions: Preheat oven to 175°C (350°F). Grease a small loaf pan or 8-inch round cake pan. In a small saucepan, combine raisins, water, honey (or molasses), and oil . Bring to a gentle boil, then simmer for 5 minutes. Let it cool slightly. In a bowl, mix dry ingredients : flour, cinnamon, nutmeg, baking soda, and salt. Combine wet and dry ingredients , sti...
Read more

Recipe for Boston Cream Pie

 Here’s a classic Boston Cream Pie recipe — a dreamy dessert made with fluffy sponge cake, creamy custard filling, and a rich chocolate glaze. Despite its name, it’s actually a cake, not a pie! Classic Boston Cream Pie Servings: 8 Prep Time: 30 minutes Cook Time: 30 minutes Chill Time: 2–4 hours Components: Sponge cake (light and airy) Vanilla pastry cream (custard filling) Chocolate ganache (shiny glaze) Ingredients: For the Sponge Cake: 1 cup (120g) all-purpose flour 1 tsp baking powder ¼ tsp salt 4 large eggs, room temperature 1 cup (200g) granulated sugar ¼ cup (60ml) milk 2 tbsp unsalted butter 1 tsp vanilla extract For the Pastry Cream: 2 cups (480ml) whole milk ½ cup (100g) sugar ¼ cup (30g) cornstarch 4 large egg yolks 2 tbsp unsalted butter 1 tsp vanilla extract For the Chocolate Ganache: ½ cup (120ml) heavy cream 4 oz (115g) semisweet or bittersweet chocolate, chopped 1 tbsp unsalted butte...
Read more