/ / Exquisite holiday recipe: lemon tart

Exquisite festive recipe: lemon tart

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Lemon tart is a real feast of taste forgourmet: a gentle cream in caramelized citrus sheath with a crispy dough stick is one of the best desserts of haute cuisine. This adapted recipe will help to cope with the tart at home and surprise a loved one with an exquisite treat.


  • Juice of lemons and oranges - 50 g each
  • Several citrus fruits (lemons)
  • Milk - 30 g
  • Eggs - 3 pcs.
  • Lime Zest - 15 g
  • Sugar powder - 120 g
  • Butter of high fat content - 160 g
  • Shortbread, food coloring

Cooking method:

  1. Squeeze the juice from lemons and oranges so that you get 100 grams of clean liquid (the best ratio is 1: 1). Then add the cut lime to the bowl

  2. Enter the milk into the juice (hitting the bowl, it will curtail - it should be so), and the eggs

  3. Add the powdered sugar and whisk thoroughly

  4. Design a water bath: Put the bowl on a saucepan with boiling water so that the bottom of the bowl does not touch the water. Egg-citrus mixture bring to 85 degrees, constantly stirring with a whisk - it should be warmed evenly

  5. Cream should be reminiscent of the consistency of yogurt or thin sour cream

  6. Finished mousse strain through a sieve, removing the lime peel and the remains of curled eggs. In the cream, add chopped oil and mix thoroughly until dissolved or whisk with a blender

  7. Mousse tightly cover with a film and place in the refrigerator for a day

  8. Remove whole flesh from whole lemons. This is best done with a boller - a special nozzle for working with fruits. But you can carefully cut the hole in the fruit with a knife and remove the pulp with a small dessert spoon

  9. Eliminate the bitterness from the lemon peel - put the billets in a sauté pan with cold salted water and bring to a boil. Do this three times, each time replacing the water with a new one, but without salt

  10. Put sugar in the saucepan, pour water(ratio of water and sugar 1: 1) and put on fire. When the sugar dissolves, put the lemon blanks and cook for half an hour - an hour, caramelizing them. Take out lemon forms and cool. Prepare sandsticks: cut out the billets from the dough, color, cool after baking

  11. Collect the dessert: fill the cream with lemon blanks, decorate the leaves and sand sticks

Pay attention to: