Lemon Butter Tart Recipe

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, I will satisfy the demands of foodies and introduce to you the method of making lemon butter tart.

1. First, let’s take a look at how to make the lemon cream filling. After washing and drying the lemon, use a grater to rub the lemon peel into thin strips, being careful not to rub the white part. Alternatively, use a knife to slice the lemon peel into thin strips. Cut the lemon in half and squeeze out the juice

2.12 Pour milk and butter into the milk pot and bring to a boil

3.21 Take another bowl, mix egg yolk, fine sugar, lemon juice, lemon zest, corn starch, low-gluten flour, and beat evenly with a whisk.

4.12 While whisking, slowly pour in the boiled milk from step 2

5.21 After pouring the milk and stirring evenly, pour the mixture back into the milk pot

6. Place the milk pot on the stove and heat over low heat. Stir constantly with a spoon while heating

7. Keep stirring until the mixture becomes thick as shown in the picture, then turn off the heat. Place the milk pan in cold water and continue stirring for a while to cool the lemon cream filling, then refrigerate for 2 hours or overnight.

8.1 Beat it into the state shown in the picture, and the lemon cream filling is ready

9.2 The lemon cream filling will become dry and hard after being refrigerated. Use a whisk to beat the cream filling at high speed until the cream filling becomes fluffy, the color becomes lighter, and it becomes smooth and fluffy.

10. Next, let’s see how to make the tart crust. Cut the butter into small pieces and mix with the flour

11. Use a scraper to keep cutting the butter cubes in the flour until they become as small as sand.

12. Add cold water to the flour

13. Rub vigorously with your hands for a while. Mix flour, water and butter until completely mixed

14. Knead into a round dough and let it rest for 1 hour (if the room temperature is high, please put it in the refrigerator)

15. Divide the rested dough into 10 portions (the portions are for reference only, please decide the number of portions according to the size of your tart mold)

16. Place the divided small dough in the tart mold and press into shape (this method is used for small tart molds. If it is a large tart mold, please roll out the dough and spread it in the tart mold)

17. After all the dough is pressed into shape, poke some small holes in the dough with a fork and let it sit for half an hour. Then put it in the preheated oven at 190℃ and bake for about 15 minutes until it turns golden brown.

18. After the tart crust is baked and cooled, remove it from the mold. Put the prepared lemon cream filling into a piping bag, use a star-shaped flower nozzle to squeeze the filling into the tart crust, and you can enjoy it.

The lemon cream tart introduced above is rich in nutrients and the preparation method is not very complicated. If you want to try it, hurry up and prepare the ingredients!