Lemon Tart Recipe & Video
INGREDIENTS
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Crust:
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1 cup (130 grams) all purpose flour
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1/3 cup (35 grams) confectioners (powdered or icing) sugar
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1/8 teaspoon salt
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1/2 cup (113 grams) cold unsalted butter, cut into pieces
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Lemon Filling:
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5 ounces (140 grams) cream cheese, room temperature.
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1/2 cup (100 grams) granulated white sugar
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1/2 cup (120 ml) fresh lemon juice (approximately two large lemons)
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2 large eggs
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1 tablespoon grated lemon zest (outer lemon skin)
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Topping:
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1 cup (240 ml) cold heavy whipping cream (contains 35-40% butterfat)
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2 tablespoons (20 grams) confectioners (powdered or icing) sugar
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TIPS:
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Always remove the zest first before halving and squeezing the lemon.
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Use a fine strainer to remove the seeds and pulp from the juice.
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Read more: http://www.joyofbaking.com/LemonTart.html#ixzz2UzF87Tqj
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