Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, my favorite dessert – lemon tart. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

To be honest, using one medium lemon was not quite lemony enough for me, so I even added a little extra lemon juice to give this homemade lemon tart the right balance of sweet and puckery. My whole lemon tart recipe is one of those recipes you won't believe until you try it: a lemon dessert with no zesting, and you don't have to. Great recipe for My Favorite Dessert – Lemon Tart.

My Favorite Dessert – Lemon Tart is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. My Favorite Dessert – Lemon Tart is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook my favorite dessert – lemon tart using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make My Favorite Dessert – Lemon Tart:

1. Make ready Dough (8-10 7cm tart shells)
2. Prepare 130 g cake flour
3. Prepare 20 g almond flour
4. Prepare 65 g unsalted cultured butter
5. Take 1 g salt
6. Get 50 g icing sugar
7. Prepare 25 g whole egg liquid
8. Get Brushing
9. Make ready 20 g egg wash (whole egg liquid)
10. Prepare Lemon custard filling
11. Take 100 g lemon juice
12. Get 100 g caster sugar
13. Prepare 100 g unsalted cultured butter
14. Take 2 egg
15. Get 1 lemon zest

Lemon Tart with Poppyseed Shortbread Crust. My Favorite Dessert — Lemon Tart. First there was the disastrous lemon tart from the New York Times, described so well by Deb of Smitten Kitchen. My favorite lemon tart is from Patricia Wells' At Home in Provence.

Instructions to make My Favorite Dessert – Lemon Tart:

1. Combine diced cold butter and icing sugar. Cut butter into small pieces and mix with icing sugar until butter coated with icing sugar.
2. Add cake flour and almond flour, salt. Use fingertips mix flour and butter, then add egg liquid, combine all ingredients, use spatula or hand to mix till dough formed.
3. Roll the dough out about 0.3cm thick. Refrigerate 30 minutes. Then cut into round dough (diameter 10cm)
4. Place onto tart ring (7cm), trim the excess dough.
5. Prick the base of the pastry case with fork. Pre-heat oven to 180 degree C, bake for 16 minutes, remove from oven, brush egg wash onto tart shells,, back to oven bake for 5 minutes.
6. Combine lemon juice, sugar, lemon zest (leave some for garnish), egg in a sauce pan. Use double cooked method to cook the mixture, keep stirring till the mixture temperature reach 80 degree C, remove sauce pan from stove. Add cold diced butter and stir till well-mixed. Pour in pastry bag, then fill the tart shells with filling.
7. Garnish with lemon zest. Refrigerate at least 2 hours before enjoy it!

The sunny, tart-meets-sweet flavor of everyone's favorite yellow citrus fruit shines brightly in our favorite lemon dessert recipes. The French lemon tart is probably my favorite dessert to order in France. Growing up, I never really had desserts like my lemon ricotta cake, lemon meringue pie, or even lemon curd. It's ironic because I was born and raised in California, which is home to many, many lemon trees. Healthy raspberry lemon cake made with tart lemon juice, Greek yogurt, rings of sweet raspberries and no refined sugar!

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