Lemon Tart Recipe | The Cooking World
Part of our We Cook Books series, this Classic Lemon Tart is bright, creamy, and perfectly balanced—a timeless dessert for any occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecookingworld.com.
Ingredients
- 200 g (7 oz) plain (all-purpose) flour
- 100 g (3½ oz) cold unsalted butter, cut into cubes
- 3 g (0.1 oz) salt
- 50 g (1¾ oz) water
- 185 g (6½ oz) lemon juice
- 10 g (¼ oz) lemon zest
- 130 g (4½ oz) pouring (whipping) cream
- 150 g (5½ oz) double (heavy) cream
- 250 g (9 oz) caster (superfine) sugar
- 95 g (3¼ oz) egg
- 220 g (8 oz) egg yolk
- 70 g (2½ oz) Dulce de Leche
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