Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, my favorite dessert – lemon tart. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

My Favorite Dessert – Lemon Tart is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. My Favorite Dessert – Lemon Tart is something which I’ve loved my whole life. They’re fine and they look wonderful.

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.

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

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

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

Steps 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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