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Member's Recipe:

Lemon Cream Tart

Lemon Cream Tart
Member's Recipe


For the crust

  • Preheat oven to 180* C (350* F) Fan.
  • Combine all of the ingredients in a bowl.
  • Spread the mixture in a 26 cm tart ring and press on it to make it compact.
  • Bake for 10 minutes, until golden.
  • When ready, remove from oven and set it aside to cool.

For the lemon cream

  • Heat the eggs, lemon juice and sugar over a bain marie, stirring continuously until you create a thick cream.
  • Remove from heat and add the butter, lemon zest and gelatin sheets.
  • Mix thoroughly until all of the ingredients are completely combined and the gelatin sheets have dissolved.
  • Allow the lemon cream to cool and add the heavy cream.
  • Spread the cream evenly in the crust while it is still in the tart ring.
  • Refrigerate for 1 hour

To decorate

  • Beat the 2 egg whites along with the 15 g of sugar until you create a meringue.
  • Remove the tart ring and decorate the surface of the lemon cream tart with the meringue creating high peaks or any way you like.
  • Lightly scorch the surface of the meringue with a blow torch.
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