French Classic Lemon Tart

Lemon tart is a classic French afternoon tea dessert. It can be found on tables in European and American countries, coffee shops, bakeries, and bakeries. The crunchy tart skin, with the sweet and sour golden yellow tart sink, the fresh lemon fragrance can eliminate the greasy brought by any food, it is the best choice for dessert after a meal! Lemon tarts have high requirements for lemons, so be sure to choose good quality lemons ~

Materials

Tart skin (9 inch)
Low gluten flour 250g
Icing sugar 100g
1 egg (refrigerated)
125g butter
★ Non-fermented butter should be selected as much as possible, otherwise the flavor of fermentation will cover the taste of lemon.
★ No matter what the tart skin is, be sure to use frosting to make the dough with less water content easier to dissolve the sugar particles, making the tart skin smoother and taste better.

Lemon cream filling
170g of lemon juice (about 3 ~ 4 pieces)
Granulated sugar 220g
3 lemon peels
4 whole eggs (room temperature)
Unsalted butter 270g (cut into small cubes and softened to room temperature in advance)

Practice

Tart
① Mix low-gluten flour with powdered sugar and sift.
② Add the butter granules, let the butter skin stick to flour first, then crush, mix the materials with both hands and knead them until they are fully mixed.
★ Butter will make the whole material thin and loose, which is the key to ensure the crispy taste of the tart skin.
③ Add the beaten eggs all at once, stir well, and the dough will clump into pieces when you grasp it.
④ Put the stirred dough into the plastic wrap and form a circle. Refrigerate for 4 hours (in order to relax gluten and better shape).
⑤ Roll out the refrigerated dough, shape it, and then use a fork to point a small hole to prevent it from expanding during baking, and then put it back in the refrigerator for 30 minutes.
⑥ The oven is preheated at 180 ℃ in advance, and the baking paper is placed on top of the refrigerated tart skin and poured into the tart stone.
★ If there is no heavy stone, some hard-to-boil ingredients such as soybeans can be used.
⑦ Bake in the oven for 15 minutes, remove the baking stone, and bake for 5 minutes.

Lemon cream filling
① Prepare lemon zest and lemon juice first.
② Pour fine sugar and lemon shavings in a large bowl in sequence, mix well with both hands.
★ Let the taste of lemon and sugar be perfectly blended, so that the finished product will emit an attractive aroma.
③ Put another heat-resistant glass bowl into the eggs, stir well, add lemon juice, continue to stir evenly.
④ Add the lemon peel and sugar mixture of ②, and mix well.
⑤ Move the heat-resistant glass bowl to the top of the pot with water and heat it over medium heat until it is thick (water evaporates, semi-solidified).
★ It is best to use a thermometer in this step. No stirring is required when the temperature is less than 50 ℃. After heating to 50 ℃, start to stir slowly with a manual eggbeater. When the temperature rises to 70 ℃, the egg liquid starts to thicken, and the stirring resistance starts to slow. Increase, then keep uninterrupted stirring until the temperature reaches 81 ℃, immediately leave the fire (heating from 50 ℃ to 81 ℃, the whole process takes at least 15 minutes).
⑥ Pour the semi-solid lemon sauce into the mixing bowl, use an electric eggbeater to stir and cool at a low speed until the temperature drops below 60 ° C, then add the room temperature butter dice multiple times, each time it is added until it is completely melted , And then add the next batch until all the butter is added.
⑦ While the lemon cream sauce is flowing well, pour it into the cool cooked tart skin as soon as possible. The height of the lemon cream sauce is about 9 minutes full.
⑧ Put it in the refrigerator for about 2 ~ 3 hours.
★ Be sure to refrigerate until the lemon curd is completely solidified before you can get the knife.
⑨ After refrigerating, put a lemon slice to decorate, and then sprinkle with an appropriate amount of powdered sugar.