Soft delight on the palate, fresh and slightly acidic, perfect at the end of a summer dinner. And the Lemon piemade with a fragrant shortcrust pastry without butter, filled with a cream based on eggs, sugar, milk, corn starch, potato starch, peel grated lemon juice and one organic lemon. Cheap, quick and easy, the lemon tart is perfect for refreshing the palate and satisfying all cravings for sweets. You will need it to make it a pan with a diameter of 22 cmenough to make about 10-12 servings. And if you are a lover of shortcrust pastry and tarts, we suggest you also try the sour cherry tart and the cream and strawberry tart, both fresh and spring-like desserts.

Cream preparation

1

Pour the milk into a pan and grate the lemon peel with a fine grater

2

Place the saucepan on the stove over low heat. Wait for it to boil. In the meantime, combine half the sugar (120 g) and 4 egg yolks in a bowl, beating them with a whisk.

3

When the mixture is light in colour, add the friend di mai and the potato starch. Mix everything and also pour the lemon juice.

4

Pour the cream obtained into the milk and mix with a whisk until it is very thick. It will take about 3 minutes.

5

Turn off the heat, pour the lemon cream into a bowl and cover with transparent film in contact with the cream, so that the annoying skin does not form. Let cool.

Preparation of the shortcrust pastry

1

While the cream is cooling, prepare the pastry. In a bowl, combine the eggs, the remaining 120 g of sugar and the oil.

2

Mix with a whisk until the mixture is smooth, then add the sifted flour. Mix everything and form a smooth and compact dough.

3

On a lightly floured work surface, roll out ¾ of the shortcrust pastry to a thickness of 1 cm.

4

Grease a baking tray generously, place the pastry inside and fill it immediately with the warm cream.

5

Retrieve the rest of the shortcrust pastry set aside and roll it out to a thickness of ½ cm. Cut strips about 1 cm wide with a serrated washer.

6

Decorate the surface of the cream with the strips of shortcrust pastry, alternating to form a diamond pattern.

7

Bake in a preheated static oven at 180° for 35 minutes, in the lower part of the oven. When cooked, remove from the oven and leave to cool. When it is completely cold, you can transfer it to a serving plate.

Advice and tips

Wait for the pastry is completely cold before removing it from the mold, otherwise the tart will break.

You can serve your tart with a sprinkling of icing sugar, which will make it even tastier.

You can add 2 tablespoons of limoncello with warmed lemon cream, so as to further enhance the lemon flavor and obtain a very delicious light alcoholic note.

All citrus fruits are perfect for making variations of this tart. Try, for example, a prepare a tart with lime: the sweeter note of the lime will make the tart irresistible.

You can also make the cream with lactose-free milk or with rice or almond milk (in this case the final result will be more liquid).

If your oven is particularly powerful, leave the temperature at 175° or you risk that the lemon cream swells too much, ruining the aesthetics of the cake.

storage

The lemon tart can be kept in the refrigerator for 4-5 days, inside a closed cake container. It is not recommended to freeze it.