Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons cold water
- 1/2 cup fresh lemon juice
- 1 tablespoon grated Volkamer lemon zest
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Mixing bowls
- Whisk
- Fine mesh strainer
- Citrus zester
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and cold water. Add the egg mixture to the food processor and pulse until the dough comes together.
4. Turn the dough out onto a lightly floured surface and roll it out to fit the tart pan. Press the dough into the bottom and sides of the pan, trimming any excess dough. Prick the bottom of the crust with a fork.
5. Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and let cool.
6. In a mixing bowl, whisk together the lemon juice, lemon zest, sugar, eggs, heavy cream, and salt until smooth.
7. Pour the lemon mixture into the cooled crust and bake for 25-30 minutes, or until the filling is set and the edges are lightly golden.
8. Remove the tart from the oven and let cool to room temperature.
9. Serve the tart chilled, garnished with whipped cream and fresh berries.
- Time:
Preparation time: 30 minutes
- Cooking time: 45-50 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 30g
- Protein: 5g
- Fiber: 1g
- Sugar: 16g
Substitutions for ingredients:
- You can use regular lemons instead of Volkamer lemons.
- You can use a pre-made pie crust instead of making your own.
Variations:
- Add a layer of fresh berries to the bottom of the crust before pouring in the lemon filling.
- Top the tart with a layer of meringue before baking for a classic lemon meringue pie.
Tips and tricks:
- Make sure the butter is very cold when making the crust to ensure a flaky texture.
- Use a fine mesh strainer to strain the lemon mixture before pouring it into the crust to remove any lumps or seeds.
- Let the tart cool completely before slicing to ensure clean, even slices.
Storage instructions:
- Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the tart chilled.
Presentation ideas:
- Garnish the tart with whipped cream and fresh berries.
Garnishes:
- Whipped cream
- Fresh berries
Pairings:
- Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of cold water at a time until the dough comes together.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to refrigerate the tart if not serving immediately to prevent bacterial growth.
Food history:
- Volkamer lemons are a type of lemon that originated in Italy and are known for their sweet, fragrant flavor.
Flavor profiles:
- Sweet, tart, and citrusy.
Serving suggestions:
- Serve the tart chilled with a dollop of whipped cream and fresh berries.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Citrusy, Sweet, Tart, Tangy, Refreshing