Lemon Tart

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Lemon Tart
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Health Score:
5,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h.
Ready in
Calories:
1105
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,105 kcal(53 %)
Protein22.67 g(23 %)
Fat45.16 g(39 %)
Carbohydrates157.3 g(105 %)
Sugar added44.1 g(176 %)
Roughage1.01 g(3 %)
Vitamin A473.64 mg(59,205 %)
Vitamin D0.71 μg(4 %)
Vitamin E2.71 mg(23 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.86 mg(78 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.15 mg(11 %)
Folate47.14 μg(16 %)
Pantothenic acid1.73 mg(29 %)
Biotin16.01 μg(36 %)
Vitamin B₁₂1.46 μg(49 %)
Vitamin C18.54 mg(20 %)
Potassium663.86 mg(17 %)
Calcium451.41 mg(45 %)
Magnesium36.46 mg(12 %)
Iron3.02 mg(20 %)
Iodine155.21 μg(78 %)
Zinc1.91 mg(24 %)
Saturated fatty acids25.32 g
Cholesterol419.61 mg

Ingredients

for
12
For the dough
200 grams Pastry flour
75 grams sugar
1 pinch salt
125 grams butter
1 egg
butter (for the pan)
Pastry flour (for the work surface)
dried Legume (for blind baking)
For the filling
2 untreated lemons
5 egg yolks
100 grams sugar
400 milliliters condensed milk (sweetened)
How healthy are the main ingredients?
sugarsugarsaltegglemon

Preparation steps

1.

For the dough, mix the flour with the sugar and salt and mound on a work surface. Press a well in the center and pour in the beaten egg. Place butter in pieces on the flour. Mix with a large knife by chopping until small crumbs are formed. Then knead with hands until smooth, wrap in plastic and refrigerate about 30 minutes.

2.

Preheat the oven to 160°C (approximately 325°F) convection. Butter a springform pan. Roll out the dough on a floured surface slightly larger than the pan, add dough, press and form an edge. Cover with parchment paper and top with the legumes. Bake in the oven for about 15 minutes, then remove the legumes and the paper and let cool.

3.

For the filling, rinse the lemons in hot water, grate zest from 1 lemon and remove zest from remaining lemon in very thin strips. Squeeze juice from both. Beat egg yolks with sugar until creamy and stir in condensed milk. Add lemon juice and grated zest and mix well.

4.

Reduce oven temperature to 140°C (approximately 275°F). Spread the filling on the tart crust and bake again for about 30 minutes. Then remove from oven, garnish with lemon strips and serve warm or cooled as desired.