Lemon Cream Tart: Hot And Cold Version

The indisputable benefits of lemon do not go unnoticed in this delicious dessert. Here’s how to make a delicious lemon cake with cream

Today we will learn how to prepare a delicious lemon cream tart… and it won’t be just good! As we all know, lemon is a citrus fruit with numerous beneficial properties for the body. What better way to receive them by including this fruit in our desserts?

Thanks to its versatility, it can be used in the preparation of different recipes. In desserts, drinks, salads and sauces, it is always a delicacy. Lemon contains calcium, magnesium, vitamin C, citric acid, bioflavonoids and pectin, elements that particularly favor the immune system. So let’s see how to prepare a tasty lemon cream tart.

Lemon cream tart

Ingredients for the base

• 1 pinch of salt
• 1 beaten egg (60 g)
• 1/2 cup of sugar (100 g)
• 6 cups of flour (600 g)

• 4 tablespoons of milk (80 ml)
• 6 tablespoons of butter (60 g)
• 3 teaspoons of baking powder (50 g)
• 1 tablespoon of grated lemon zest (10 g).

Ingredients for the filling

• 1/4 cup of sugar (25 g)
• 2 beaten eggs (180 g).
• 1/2 stick of butter (50 g).
• 1/4 cup of lemon juice (60 ml).
• 1 tablespoon of cornstarch (10 g)

Preparation of the filling

• In a bowl put the butter, sugar and lemon.
• Cook in a double boiler until the sugar is completely dissolved.
• Dissolve the cornstarch in a tablespoon of water or lemon juice and add the eggs to the mixture.
• Continue stirring while the cream is cooking until it thickens, without letting it boil.
• Leave to cool and set aside.

Preparation of the dough

• After sifting the flour and baking powder together, add salt and sugar.
• Add the butter and mash with a fork or food processor.
• Add the egg, milk and grated lemon zest.
• Divide the dough into two equal parts. Place both halves on a floured table and roll out the dough. Use one of the two parts to line a mold with a diameter of 26 centimeters, previously buttered.
• Pour the previously prepared filling onto the base into the mold and cover the freshly poured filling with the other half. The edges must be closed very well.
• Place in a preheated oven at 180 ° C and bake for 35 minutes.
• Allow to cool before removing the cake from the mold.

Cold lemon cream tart

Ingredients for the lemon cream

• Grated zest of 2 lemons.
• 1 cup of sugar (100 g)
• 3 medium eggs (180 g)
• 1 1/2 cups of lemon juice (150 ml).
• 1 1/2 cups of liquid cream (150 ml)

Ingredients for the base

• 1 tablespoon of water (10 ml).
• 1 and a half cups of flour (150 g).
• 2 and a half tablespoons of sugar (25 g).
• Butter (125 g).

Preparation of the cream

• In a bowl, arrange the eggs, lemon zest and sugar. Beat the ingredients by hand or with a blender until frothy.
• Add the liquid cream and continue whisking.
• Add the lemon juice and continue whisking everything. To put aside.

Preparation of the base

• In a large bowl, mix the flour with the sugar. Add the butter cut into cubes and press with your fingers until you get a sticky paste. Add a tablespoon of water and mix until you get a ball, wrap it in plastic wrap and refrigerate for 30 minutes.

• On a floured flat surface, roll out the dough from the center outwards and, from time to time, rotate 90 ° to distribute it evenly. It is important that it does not stick to the work surface.
• With a rolling pin, roll out the dough until you get a disk of about 32 centimeters in diameter to be placed on a greased mold. It is important to press the paste against the bottom and walls of the mold for better adhesion.
• After piercing the base with a fork, refrigerate for another 30 minutes.
• Cover with aluminum foil and place some dried legumes to prevent it from growing. Place in the center of the oven, preheated to 190 degrees Celsius, for 15 minutes.
• Remove the aluminum foil and the legumes. Cook the pasta for another 15 minutes at the same temperature.
• Pour the cream onto the base and bake for another 20 minutes or  until the cream has thickened.

• Remove the cake from the oven and allow it to cool to room temperature before placing it in the refrigerator.
• Serve sprinkled with powdered sugar (optional).