Recipe lemon tart varnished with apricot jam and decorated with slices of yellow lemons.
Learn more about Lorenza Ávila
Ingredients8 portions
Preparation
FOR THE PASTA:
Sift the dry ingredients. Accrete the butter, add the egg, beat. Then incorporate the dry ingredients. Put the dough on a table and if necessary add a little flour and form 2 balls. Wrap with plastic and refrigerate for 2 hours. You can also freeze the one we do not use.
Remove from the refrigerator, let stand 30 minutes, grease the cake mold 24 cm.
Flour a surface in the kitchen and spread the dough with the rolling pin to the desired size, put in the mold and remove the excess. Chop the base of the mold with a fork several times. Put in the refrigerator for 20 minutes.
Grease 1 piece of aluminum foil about 28 cm. and put it on the pasta, with the butter on the bottom and put some beans or rice on top so that it weighs and the pasta when cooked does not inflate. Bake for 15 minutes. Remove the paper with the beans.
FOR THE FILLING:
Put water to boil as for bain-marie. In another saucepan put the juice and scrape lemon and with a balloon whisk incorporate eggs, add sugar and butter and put on the saucepan with water, cook while stirring constantly so that the butter melts and the mixture is smooth. Remove and cool for 15 minutes. Put the precooked cake on a baking sheet and fill with the lemon mixture and bake for 8 to 10 minutes until the center is firm. Cool completely.
It can be varnished with an apricot jam that is prepared by reducing the jam in a cacerolita with a little water and then straining it. This marmalade sauce is used to varnish the entire pie. Garnish with lemon slices that were left over and put them on top of the pie.
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