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Lemon Tart





Hi there,

Happy Sunday to all. Before we prepare for another week, I just want to demonstrate how to line a tart tray with shortcrust pastry to achieve a perfect blind bake. But before that, I want to also share with you some insight into achieving your perfectly baked tart. Here it is for preparing a Lemon Tart.

















Ingredients

Lemon Filling

100 ml lemon juice
Zest of 2 lemons
3 whole eggs
5 small egg yolks
150 g sugar
150 g butter




Pastry

1 part butter
2 parts flour
(Use 1 egg with 500 g of four)


Method for the lemon filling

Heat the butter and sugar until melted without burning. 

Add the egg mixture to the melted butter and sugar, and add the zest. What is important is to stir continuously. ( Recipes may skip this step and use a different method altogether without having to blind bake the tart, however, I found this to be the best method so far. ) 

Once the mixture has heated up, without boiling and has thickened slightly, then switch it off. 

Method for the pastry

Start by lining a tart tray. (explained on my How to video: https://youtu.be/iSxGnmHIvYo). Let rest in the fridge for 30 minutes (this will help prevent the pastry from shrinking when being baked) 

Place weights on the pastry (usually in the form of dried pasta or ceramic baking balls, with a  baking sheet in between. Bake for 10 minutes at 200 C and for another 15 minutes at 180C. Remove form the oven for the next step.


Brush the pastry with egg yolk and bake for another 5 minutes or until the yolk has turned to a golden colour. Bring out of oven and let cool



Once both the pastry and the mixture are cool, yet, the oven is still hot at 180 C, fill the pastry case with the filling and bake for a few minutes, until the lemon mixture starts to seem more solid. Yet don't overcook, or don't let the pastry case get too browned, as this will leave a bitter taste. 






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