Lemon tart, crispy and creamy step-by-step recipe

Lemon tart, crispy and creamy step-by-step recipe. This cake, almost a cousin of the famous lemon and meringue cake, is the perfect cake for all those who are not convinced by meringue. The tart consists of a shortcrust pastry base that melts in your mouth, covered with a sour lemon cream that makes it irresistible. We can prepare this lemon tart at any time of the year although, as it is served cold, it is ideal for when it is hotter and you fancy a cool dessert. We have two presentation options, either as is or accompanied by fresh fruit, either way it is a delicious snack.

recipe information

• • Preparation time: 30 minutes

• • cooking time: 30 minutes

• • total time: 1 hour (plus 6 hours of rest in the fridge)

• • rations:10

• • Category: desserts

• • type of cuisine: international

• • Calories per serving (kcal):379

Lemon tart ingredients for 10 people

For the base:

• • 200 g of wheat flour

• • 100g diced cold butter

• • 1 pinch of salt

• • 1 egg M

For the filling:

• • 7 M eggs

• • 4 yolks

• • Juice of 2 lemons

• • Zest of 2 lemons

• • 150g white sugar

• • 120 g unsalted butter at room temperature

Necessary utensils

• • Detachable cake pan 23 cm in diameter

How to make lemon tart

The lemon tart is made up of two independent preparations. On the one hand, the shortcrust pastry for the base and on the other, the lemon cream filling.

How to prepare the shortcrust pastry base:

We put the 200 grams of wheat flour, the 100 grams of cold butter cut into cubes and the pinch of salt in a food processor. Chop these ingredients just enough until they look like crumbs. If we do it by hand, we will mix just enough so that they are integrated and have this same appearance, we are not interested in overheating the dough.

Add 1 egg M and chop again just until it is integrated.

Make a ball with the dough and cover it with transparent film. We refrigerate 10 minutes in the freezer.

Stretch the dough between two baking papers, with a thickness of 3-5 mm. We have to leave an approximate diameter of 30 cm to be able to cover the base and the walls of the mold easily.

We accommodate the dough in the mold and remove what stands out. Prick the entire surface with a fork and refrigerate the dough for 10 minutes in the freezer. Meanwhile we preheat the oven to 180 ºC with heat up and down.

We bake for 25-30 minutes, or until we see that the base is golden. Remove from the oven and let cool completely on a wire rack.

How to prepare the lemon cream:

While the base of the cake is cooling, we will prepare the lemon cream. To do this, we put the 7 eggs, the 4 yolks, the juice of 2 lemons, the zest of 2 lemons and the 150 grams of sugar, in a saucepan over medium heat. Let’s move with some rods until it thickens, without boiling or we could cut the mixture.

Remove the case from the heat and add the 120 grams of unsalted butter. Mix until fully integrated.

Pour the cream on the already cold base. We let it rest for a few minutes and then we take it to the fridge for at least 6 hours so that it sets completely. Preferably we leave it overnight. After this resting time, we would have our delicious lemon cake ready.

Easy preparation summary

1. 1. Chop the flour with the butter and salt

1. 1. We add the egg

1. 1. We make a ball and refrigerate

1. 1. We stretch the dough

1. 1. Place the dough in the mold, prick with a fork and refrigerate. Preheat the oven to 180 ºC with heat up and down

1. 1. Bake for 25 minutes and let cool

1. 1. Prepare the lemon cream by combining the ingredients except the butter in a saucepan over medium heat

1. 1. Remove from the heat and add the butter

1. 1. Pour the cream on the base, let it cool and we would have it ready