English-Style Lemon Tart
(Percentage of daily recommendation)
|Calorie||448 kcal||(21 %)|
|Protein||5 g||(5 %)|
|Fat||22 g||(19 %)|
|Carbohydrates||54 g||(36 %)|
|Sugar added||28 g||(112 %)|
|Roughage||1 g||(3 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||1 μg||(5 %)|
|Vitamin E||1.2 mg||(10 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||1.4 mg||(12 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||20 μg||(7 %)|
|Pantothenic acid||0.5 mg||(8 %)|
|Biotin||6.6 μg||(15 %)|
|Vitamin B₁₂||0.3 μg||(10 %)|
|Vitamin C||7 mg||(7 %)|
|Potassium||112 mg||(3 %)|
|Calcium||40 mg||(4 %)|
|Magnesium||19 mg||(6 %)|
|Iron||1.3 mg||(9 %)|
|Iodine||3 μg||(2 %)|
|Zinc||0.8 mg||(10 %)|
|Saturated fatty acids||12.4 g|
|Uric acid||17 mg|
Beat together butter, sugar and 1 pinch of salt until smooth with a hand mixer. Mix in 1 egg yolk.
Add flour and beat just until a smooth dough. Press into a disk, wrap in pastic wrap and refrigerate for 1 hour.
Allow dough to sit at room temperature briefly and then roll out on a floured work surface to about 3 mm (approximately 1/3 inch) thick.
Using a flour-dusted plate as a guide, cut out 6 rounds, about 12 cm (approximately 5 inches) in diameter. Knead together scraps, roll out again and cut out more rounds.
Butter 6 tartlet molds (10 cm or approximately 4 inches in diameter) and line with dough rounds, pressing firmly with a fork. Trim excess dough.
Place parchment paper circles cut to fit on top of dough rounds and fill with dried beans. Bake on second rack from bottom of preheated oven at 200°C (fan 165°C) (approximately 400°F) for about 15 minutes.
Let cool on a wire rack and remove from molds.
Rinse lemons in hot water, wipe dry and finely grate zest from 2 lemons.
Squeeze juice from lemons. Mix 160 ml (approximately 3/4 cup) juice with lemon zest, sugar and butter in a metal bowl.
Place metal bowl over a pot of simmering water until butter melts. Add remaining egg yolk and the egg with 2-3 tablespoons more lemon juice and beat over the water bath until thick and creamy, 8-10 minutes.
Pour custard through a fine sieve into prepared tartlet shells. Let cool completely before serving.