{"id":286691,"date":"2013-03-26T01:00:00","date_gmt":"2013-03-26T00:00:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/lemon-tart-with-baked-cream"},"modified":"2013-03-26T01:00:00","modified_gmt":"2013-03-26T00:00:00","slug":"lemon-tart-with-baked-cream","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/lemon-tart-with-baked-cream\/","title":{"rendered":"Lemon Tart with Baked Cream"},"content":{"rendered":"
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\nI would like to thank for giving me his lemon pie recipe. I had already published a recipe for lemon meringue pie (see the recipe HERE)<\/a>. This one has nothing to do with it, because the lemon cream is baked directly into the pie and contains no flour or almond powder. The result? A crisp pie with a tangy cream rich in butter and flavor. The most incredible thing is the cooking… The pie boils, makes noise (does it sing??) and above all spreads a delicious smell in the whole house. Everyone salivates as they watch this delicious pie bake. So a big thank you to Jean-Fran\u00e7ois for giving me permission to share his lemon killer pie with you …. To be tried urgently…!<\/div>\n
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\nRecipe for 2 pies of 19cm or 1 of 26cm:<\/div>\n

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\nDough of your choice: <\/span><\/b><\/div>\n
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\nSweet shortcrust pastry:<\/span><\/b><\/div>\n
\n-250g of flour<\/span><\/b><\/div>\n
\n-40g of sugar<\/span><\/b><\/div>\n
\n-125g of soft cold butter<\/span><\/b><\/div>\n
\n-cold water (60 to 70g)<\/span><\/b><\/div>\n
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\nOr my sweet dough:<\/span><\/b><\/div>\n
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\n-210g of flour<\/span><\/b><\/div>\n
\n-125g unsalted butter in pieces<\/span><\/b><\/div>\n
\n-25g almond powder<\/span><\/b><\/div>\n
\n-50g beaten egg<\/span><\/b><\/div>\n
\n-1 pinch of salt<\/span><\/b><\/div>\n
\n-35g icing sugar<\/span><\/b><\/div>\n
\n-1 vanilla bean<\/span><\/b><\/div>\n
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\nLemon cream:<\/span><\/b><\/div>\n
\n-225g of sugar<\/span><\/b><\/div>\n
\n-120g of melted soft butter<\/span><\/b><\/div>\n
\n-3 eggs<\/span><\/b><\/div>\n
\n-3 lemons: zest+juice<\/span><\/b><\/div>\n
\n-1 pinch of salt<\/span><\/b><\/div>\n
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\nFor the sweet shortcrust pastry. <\/i>
\nPlace the sugar, flour and cold butter cut into pieces in the bowl of a food processor or in a bowl. <\/i><\/p>\n
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\nBlend by hand or with a food processor (the k) until you have a sandy dough. <\/i><\/div>\n
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\nAdd as much cold water as necessary to make a ball of dough. <\/i><\/div>\n
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\nPlace the dough flat under a cling film and chill for one hour.<\/i><\/div>\n
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\nFor the classic sweet pastry option: <\/div>\n
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\nPut the almond powder, powdered sugar, inside of the vanilla bean, flour, salt and butter in pieces in the bowl of the mixer.<\/i><\/div>\n
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\n Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!<\/i><\/div>\n
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\n Add the beaten egg ahead of time and mix just to incorporate it, but no more!<\/i><\/div>\n
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\nPlace the dough flat under a cling film and chill for one hour.<\/i><\/div>\n
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\nMix eggs, melted butter and sugar.<\/i><\/div>\n

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\nAdd the zest of the three lemons and their juice. <\/i><\/div>\n
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\nRoll out the dough (whatever dough you choose) on a lightly floured work surface or parchment paper. <\/i><\/div>\n
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\n<\/a> <\/i><\/div>\n
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\nDarken a 26cm circle  or two 18 or 19cm circles, placed on parchment paper. <\/i><\/div>\n


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\nPrick the bottom of the dough. <\/i><\/div>\n

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\nBake the dough blank using your preferred method. Here, the method of the flour bag… See the tart recipes for explanations. <\/i><\/div>\n

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\nBake at 180\u00b0C for 10 minutes then remove the bag. Bake for another 10 minutes, pushing down the bottom of the dough.<\/i><\/div>\n

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\nAdd the lemon cream and bake for 30 to 40 minutes. <\/i><\/div>\n

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\nThe cream should be boiling and starting to brown on the surface, much like a cr\u00e8me br\u00fbl\u00e9e. <\/i><\/div>\n

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\nLet cool on rack. <\/i><\/div>\n

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\nServe warm or the next day! It will be even better! Thank you Jean-Fran\u00e7ois! <\/i><\/div>\n

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I would like to thank for giving me his lemon pie recipe. I had already published a recipe for lemon meringue pie (see the recipe HERE). This one has nothing to…<\/p>\n","protected":false},"author":1,"featured_media":51576,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142,517],"class_list":["post-286691","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet","tag-sweet-pie"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=286691"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286691\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51576"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=286691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=286691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=286691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}