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Italian Lemon Tart

Immagine della crostata al limone su biancolievito
Known in France as 'Tarte au Citron' and in the US as 'Lemon Pie', this Italian Lemon Tart features a buttery shortcrust pastry filled with silky lemon cream. I love the balance between sweetness and citrus tang, and the contrast between the crunchy crust and creamy filling.
Prep Time: 40 minutes
Cook Time: 45 minutes
Chill Time: 2 ore
Total Time: 3 ore 25 minutes
8 people

Equipment

  • Stand Mixer or Hand Whisk
  • Tart Pan
  • Kitchen Thermometer
  • Piping Bag

Ingredients

For the Shortcrust Pastry

  • 300 g All-purpose flour
  • 210 g Soft butter
  • 80 g Powdered sugar
  • 20 g Honey
  • 60 g Egg yolks
  • 1 pc Zest of 1 lemon
  • 3 g Salt

For the Almond Frangipane

  • 100 g All-purpose flour
  • 100 g Soft butter
  • 80 g Powdered sugar
  • 100 g Almond flour
  • 50 g Whole eggs
  • 1 pc Zest of 1 lemon

For the Lemon Cream

  • 60 g Lemon juice
  • 200 g Butter
  • 200 g Powdered sugar
  • 120 g Egg yolks
  • 50 g Whole eggs
  • 10 g Lemon zest

Optional Italian Meringue Topping

  • 100 g Egg whites
  • 100 g Dextrose powder or granulated sugar
  • 200 g Granulated sugar
  • 50 g Water

Instructions

For the Shortcrust Pastry

  • In a stand mixer, cream the softened butter with powdered sugar, honey, and lemon zest without whipping.
  • Gradually add the egg yolks and salt, then sift in the flour. Mix briefly until a smooth dough forms. Chill for at least 2 hours.

For the Almond Frangipane

  • Cream the softened butter with powdered sugar and lemon zest until fluffy.
  • Slowly add the eggs, then incorporate the all-purpose flour and almond flour until fully absorbed.

Assembling the Tart

  • Roll out the chilled shortcrust to 2-3 mm and line a buttered tart pan.
  • Spread a thin layer of lemon cream on the base, then add the almond frangipane up to halfway.
  • Bake at 320°F (160°C) for 35 minutes with the oven door slightly open.
  • Cool completely before removing from the pan.

For the Lemon Cream

  • Melt the butter, then add powdered sugar, lemon zest, and lemon juice in a microwave-safe bowl.
  • Microwave on high for 2 minutes until it starts boiling.
  • Add egg yolks and whisk well.
  • Microwave again in 1-minute cycles, whisking each time, for 3 minutes or until thickened. (Alternatively, cook over a bain-marie.)
  • Once cooled, pour the lemon cream into the tart shell to the rim.

For the Italian Meringue

  • Start whipping egg whites with dextrose or sugar.
  • Meanwhile, bring water and sugar to 250°F (121°C).
  • Pour half the syrup into the egg whites at medium speed, then slowly add the rest until fully incorporated.

Finishing the Tart

  • Pipe the Italian meringue onto the tart and torch it until golden.
  • Alternatively, place briefly under the broiler to brown the meringue.

Notes

Discover Biancolievito’s Pastry School and learn all the basics of Italian baking:

Nutrition

Serving: 100g | Calories: 1137kcal | Carbohydrates: 127g | Protein: 15g | Fat: 66g | Saturated Fat: 36g | Cholesterol: 428mg | Sodium: 507mg | Potassium: 136mg | Fiber: 3g | Sugar: 85g | Vitamina A: 1985IU | Vitamina C: 6mg | Calcio: 87mg | Ferro: 4mg

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