Lemon tart

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Lemon tart (recipe for 6 persons)

The best way to fight against aging is, as far as possible, not to give up anything. Neither to work nor to travel, nor to philosophy, nor love, nor on your dreams … nor gluttony, because it is the inexhaustible source of happiness

Lemon Cream

  • 200g Full Eggs
  • 220g Sugar
  • 20g Lemon zests
  • 160g Lemon juice
  • 300g Butter (room temperature)


  • 150g Butter
  • 30g Almond powder
  • 90g Icing sugar
  • 1 Full Egg
  • 1g Salt
  • 250g Flour

Sponge cake biscuit

  • 2 Whole eggs
  • 45g Sugar
  • 25g Flour
  • 25g Cornstarch

Verbena syrup

  • 60g Lemon juice
  • 60g Mineral water
  • 60g Sugar
  • 10g Fresh Verbena


Tart ring 20cm ø

Start with the lemon cream. Blanch the eggs with the sugar and the lemon zests. Add the lemon juice and cook everything up to 85 °C, like a custard. Afterwards add the softened butter, cut into small pieces. Mix everything for 4-5 minutes. Store the cream in the fridge for at least 3 hours.

Continue with the dough. Mix ingredients in order as shown above until you get a homogeneous mixture. Form a ball and let rest in refrigerator for 1-2 hours.

Next step: the sponge cake biscuit. For this, whip the eggs until they become foamy. Add gradually the sugar. It is important that the mixture has a firm texture. Once finished, add the flour and the cornstarch, previously sieved, with a spatula. Fill the biscuit dough in a pastry bag and dress small circles of 15cm ø on the baking sheet, fitted with some baking paper. Put in the oven at 210 ° C and bake for a few minutes (until the biscuit becomes golden brown). Meanwhile prepare the syrup. Bring to a boil the water, the lemon juice and the sugar. Add afterwards the verbena leaves. Film or cover the pan and let infuse for at least 20 minutes.

Then roll out the dough (to approximately 3mm) and put it into the mold. Bake the tart at 170 °C for about 25 minutes. In order to keep the shape of the tart, add some dried beans, wrapped in an aluminum foil or a heat-resistant cling film. At the exit of the oven, let the tart cool down. Then spread some lemon cream on the bottom of the tart. Put the sponge cake biscuit over the cream and moisten, with a brush, with verbena syrup. Cut small lemon segments and sprinkle them on top. Cover everything with the remaining lemon cream and smooth. Decorate with some lemon zests, a few verbena leaves and fresh lemon segments.

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