Delicious and aromatic pastries. A wonderful alternative to the usual tea cake.
It is necessary
- For the test:
- - butter - 100 g;
- - flour - 175 g;
- - sugar - 2 tablespoons;
- - salt - on the tip of a knife;
- - egg - 1 pc.;
- - cold water - 1 tablespoon.
- For filling:
- - egg - 6 pcs.;
- - sugar - 250 g;
- - zest from 3 lemons;
- - freshly squeezed juice from 5 lemons;
- - cream - 150 ml 4
- - icing sugar.
Instructions
Step 1
Chop the butter together with the flour, and then grind into fine crumbs with your hands. Mix everything with sugar and salt. Make a slide out of this mass, and a depression in its top.
Step 2
Separate the yolk from the white and pour it into the well in the dough. Add a spoonful of cold water there. Knead the dough, roll it into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Step 3
While the dough is cooling, prepare the filling. Beat eggs with a mixer along with sugar, add lemon juice and grated zest.
Step 4
Roll out the dough in a circle and place it in a split baking dish so that the sides are formed. Cut off excess dough. Pierce the bottom in several places with a fork and place the batter in the refrigerator for another 10 minutes.
Step 5
Preheat oven to 180-190 degrees. Take the workpiece out of the refrigerator. So that the cake does not rise during baking. Cover it with parchment paper and sprinkle peas on top of it.
Step 6
Place the pan in the oven and bake the crust for 15 minutes. Then remove the peas and paper and place the dish in the oven for another 10 minutes.
Step 7
Strain the filling so that no pieces of rind and lemon pits get into it, add the cream and gently stir the mixture. Gently pour the filling into the cake pan. Bake in the oven for another half hour, while reducing the heat to 150 degrees. Sprinkle the finished tart with icing sugar.
