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RECIPE
7 INGREDIENTS30 STEPS3hr

Lemon Tart

5.0
3 Ratings
A rich, delectable delight that will melt in your mouth, this lemon tart recipe is quite simply, perfection.
Lemon Tart Recipe | SideChef
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A rich, delectable delight that will melt in your mouth, this lemon tart recipe is quite simply, perfection.
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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Fulfilled by
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
3hr
Total Time
$4.69
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
2 1/4 cups
2
Eggs , separated
1 1/4 cups
Butter , cut, room temperature
1 pckg
Vanilla Powder
or 1 Teaspoon Vanilla Essence
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Nutrition Per Serving

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CALORIES
928
FAT
46.4 g
PROTEIN
16.2 g
CARBS
116.5 g

Cooking Instructions

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Step 1
Place All-Purpose Flour (2 cups) and Butter (1/3 cup) in a bowl and mix it with your hands squashing the butter into the flour.
Step 2
Add Vanilla Powder (1 pckg) and Granulated Sugar (1/2 cup) .
Step 3
Grate lemon rind of Lemons (2) and mix together well until you get a crumble.
Step 4
To get 2 Egg Yolks, you need to separate them from the egg white by cracking each Eggs (2) in half and keeping the yolk in one shell, and then pour the yolk back and forth into each shell until all the egg white is gone and drop the yolk into the bowl with mixture.
Step 5
Add one more whole Egg (1) .
Step 6
Combine all of the mixture together so that it begins to bind and soften.
Step 7
Once all the dough has come together, place it on a chopping board and create a ball by kneading it a little bit more.
Step 8
Sprinkle some flour on the board and on top of the dough and keep working it until it is soft and starts to smooth.
Step 9
Create a sort of oval shape instead of a big, round ball, so it is easier to roll out later on!
Step 10
Wrap the ball tightly with cling wrap. Put the dough in the fridge.
Step 11
For the lemon cream, cut each lemon in half and squeeze the juice.
Step 12
Put the Butter (3/4 cup) into a non-stick small pot, then add lemon lemon juice, Eggs (3) and Granulated Sugar (1 3/4 cups) .
Step 13
Now, turn the stove on to a medium heat and keep mixing.
Step 14
Continue to stir until the cream thickens and your kitchen will start to smell divine!
Step 15
Preheat the oven at 180 degrees C (350 degrees F).
Step 16
Once you have a nice thick cream, take it off the stove and leave it to the side to cool down.
Step 17
Get the dough from the fridge, remove the cling wrap and put it on top of the board. Press down on it using your fingers, then get a rolling pin and flatten it from front to back and side to side, opening it up.
Step 18
Turn it on the other side and roll it again using the rolling pin.
Step 19
Get the tart pan and rub a generous amount of butter all over it, including on the sides. If you like, you can melt the butter, then spread it using a brush.
Step 20
Sprinkle flour all over the base making sure it sticks to the base and sides. This will stop the cake from sticking to the pan once it is cooked. The easiest thing to do is shake it from side to side to move the flour around.
Step 21
Place the rolling pin vertically on top of the base and gently fold the base around it guiding it with your hands.
Step 22
Place the base on top of the tray, rolling the pin from one end to the other, so that the base begins to fall into place then very delicately help it mould to the shape of the tray pressing down with your fingers.
Step 23
Using the rolling pin again, roll over the edges , trimming the excess dough off.
Step 24
With a fork, make small deep holes all over the base to help it cook through in the oven.
Step 25
Place it in the oven to cook for 15 minutes at 180 degrees C (350 degrees C).
Step 26
Remove from the oven and let it cool for around 10 minutes.
Step 27
After 10 minutes, pour the lemon cream into the base filling it up.
Step 28
Switch OFF the oven and put the tart back inside for 20 minutes. The heat from inside the oven will help to make the cream harder without over cooking the entire tart.
Step 29
Let it cool down, then place it in the fridge to set. You will get a great result if you leave it for between 2 to 3 hours.
Step 30
Serve and enjoy!
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Nutrition Per Serving
Calories
928
% Daily Value*
Fat
46.4 g
59%
Saturated Fat
27.2 g
136%
Trans Fat
0.0 g
--
Cholesterol
293.3 mg
98%
Carbohydrates
116.5 g
42%
Fiber
3.7 g
13%
Sugars
80.8 g
--
Protein
16.2 g
32%
Sodium
116.2 mg
5%
Vitamin D
1.0 µg
5%
Calcium
195.5 mg
15%
Iron
3.6 mg
20%
Potassium
494.2 mg
11%
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