How to Make Lemon Tart

Ingredients

• For the pastry:
• 125 g butter
• 2 cups all-purpose flour
• 1 egg yolk
• Pinch of salt
• 3/4 cup powdered (icing) sugar
• Pastry cream (crème pâtissière):
• 2 cups milk
• 4 tablespoons corn starch
• 6 tablespoons sugar
• Pinch of vanilla
• 3 eggs
• Lemon sauce:
• Zest of 2 lemons
• 1/4 cup lemon juice
• 3 tablespoons sugar
• 180 g melted white chocolate
• Lemon tart from a friend and cook on Shou Tabkhin Today:
• Fatima Souli Mousa
• Click Fatima's name to visit her page
• Click the link to make the delicious Caramel Muhallebi
• Click to make Strawberry Tart by Fatima

Method

1. Make the pastry by mixing all ingredients in a food processor. Press the dough into a tart pan, cover with plastic wrap and chill in the refrigerator for about 30 minutes.
   Timers: 30 min
2. Remove from the fridge and bake in a preheated oven at 180°C (about 350°F) until the tart edges are lightly golden.
3. Prepare the pastry cream by putting the milk and the lemon zest over medium heat. In a bowl, whisk the eggs, sugar and corn starch together. Temper the egg mixture with a little warm milk, then pour everything back into the milk on the stove, stirring constantly until the cream thickens.
4. Add the vanilla, stir, and remove from the heat.
5. Pour the cream into a wide dish and cover with plastic wrap directly on the surface to prevent a skin from forming; set aside to cool.
6. Finally prepare the lemon sauce: place the lemon juice, zest, eggs and sugar over the heat and stir until the sauce thickens. Remove from the heat and stir in the melted white chocolate.
7. Let the sauce cool, cover and refrigerate until ready to use.
8. When the tart shell has cooled completely, spread the pastry cream over it and smooth the surface.
9. Pour the lemon sauce over the pastry cream and garnish with lemon zest.
10. Chill the lemon tart in the refrigerator for at least 2 hours so it sets and firms up.
    Timers: 120 min