Indulge in the refreshing flavors of a Lemon Tart with Lemon Cream, a delightful dessert that combines a tender shortcrust pastry with a smooth and tangy lemon cream filling. This tart offers a perfect balance of sweetness and tartness, creating a light and refreshing treat that’s ideal for any occasion. The shortcrust pastry provides a delicate and buttery base, while the lemon cream adds a burst of citrusy goodness, making this tart a true delight for lemon lovers.
Why You’ll Love This
You’ll love this Lemon Tart for its light and airy texture and its refreshing citrus flavor. The combination of a delicate shortcrust pastry and a tangy lemon cream creates a harmonious blend that’s both satisfying and refreshing. The tart’s simplicity and elegance make it a perfect treat for those who appreciate light and delicious desserts that are easy to prepare. The addition of a touch of lemon zest and juice adds a vibrant and refreshing twist.
Perfect Occasion
This Lemon Tart is ideal for a festive celebration, a sophisticated dessert, or any moment when you want to indulge in a light and refreshing treat. Its vibrant appearance and inviting aroma make it a great choice for birthdays, holidays, or any event where you want to impress your guests with a beautiful and delicious dessert. The tart’s light and airy texture, combined with its refreshing citrus flavor, make it a perfect choice for any occasion.
Decoration Tips
To enhance the presentation of this tart, consider dusting it with powdered sugar or garnishing it with fresh berries. You can also drizzle it with a light glaze or serve it with a side of whipped cream or ice cream for an extra touch of indulgence. For a festive touch, serve the tart on a decorative plate or with a side of fresh fruit, creating a delightful dessert experience.
- Ingredients for the Shortcrust Pastry:
- 200 g gluten-free flour
- 90 g butter (lactose-free, if desired)
- 80 g sugar
- 1 egg
- 1 teaspoon baking powder
- Zest of 1 lemon
- Ingredients for the Lemon Cream:
- 250 g water
- 150 g granulated sugar
- 30 g potato starch
- 30 g butter
- 1 egg
- Juice and zest of 1 lemon
- Instructions:
- Shortcrust Pastry: Mix the butter with the sugar, then add a pinch of salt and the egg, mixing until smooth. Add the flour and baking powder, along with the lemon zest. Quickly form a ball, wrap it in cling film, and chill for at least 1 hour.
- Lemon Cream: Combine the water, sugar, starch, and lemon zest in a saucepan. Bring to a simmer, stirring constantly, then add the butter and remove from heat. After a few minutes, add the egg and lemon juice, mixing well. Let cool.
- Assembly: Roll out the shortcrust pastry to 3-4 mm thickness, prick with a fork, and fill with the lemon cream. Bake at 170°C (338°F) for 35-40 minutes until golden. Cool, then dust with powdered sugar.
Enjoy!
