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Lemon tart

Lemon tart


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Mix the sugar with the butter / margarine very well.

We wash the lemons, we wipe them with water, we put the peel on the small grater, we squeeze the juice.

From this amount we put aside the 3 tablespoons of lemon juice for the sauce and a teaspoon of grated peel for decoration. Adding the lemon juice and peel.

We mix everything very well, a strange, watery mass will form but this is what it should look like.

Add the flour mixed with the baking powder and the three beaten eggs very well. Homogenize everything until the ingredients come together.

Wallpaper with oil (butter) and flour a tart form.

Pour the composition into the pan and put it in the preheated oven for 30 minutes. Pay close attention to the flame, it is a very sensitive dough, it can burn on the outside and remain raw on the inside.

It is best to have a stronger flame in the first 5 minutes and then reduce it quite a bit and use the middle right on the top floor of the oven. It may not take 30 minutes, but less time.

After removing it from the oven, let it cool, only then pour the lemon sauce.

Lemon sauce

Stir in the powdered sugar with the lemon juice and water. Rub vigorously the composition then sprinkle the surface of the tart with this sauce. Garnish with grated lemon peel and small lemon slices.



Honey crumble tart with lemon sauce for the meal between years

Delicious and cool, with a sweet-sour taste, it is perfect for a hot summer day, this lemon tart with honey crumble and lemon sauce.

Lemon tart remains one of the favorites of sweets lovers. It is both sweet and surprising, given the acidity of the citrus fruit. Today we present you a special cake that faithfully follows the new trends in sweets.

Ingredients for Lemon Tart with Honey Crumble

For honey crumble: 2 tablespoons honey, 50 g butter, 50 - 60 g oatmeal

For lemon cream: 150 g sugar, 1 egg, 20 g starch, 250 ml milk, juice and grated peel of 1 lemon, 200 g butter (82% fat)

For the butter sauce with lemon: 50 g butter, 100 g sugar juice from 1 lemon

Preparation Lemon tart with honey crumble

To prepare honey crumble, put 2 tablespoons of honey and 50 g butter in a small saucepan over medium heat and stir continuously until the butter melts. Remove the pan from the heat, add the oatmeal and mix well. Spread the resulting mixture in the tray lined with baking paper and place in the preheated oven at 180 degrees for 10 minutes.

For the lemon cream, mix the egg with a pinch of salt, sugar and starch, then pour the warm milk and add the lemon peel.

Put the pot on the fire and boil the cream, stirring constantly until it thickens like a pudding. Let it cool well, then add the soft butter and match the taste with lemon juice.

For the lemon butter sauce, melt the butter, add the sugar, then gradually the lemon juice and mix intensely until the sauce becomes thick.

We place pieces of honey crumble on the plates and with a posh we form alveoli from lemon cream with butter. Sprinkle honey crumble on top and serve with lemon sauce and butter.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Florin Dumitrescu's recipe for lemon tart

Florin Dumitrescu prepared a fabulous lemon tart, a tasty, refreshing and, last but not least, extremely handsome dessert, with which you can impress even the most naughty guests or family members. The sour gulce taste and the equally crunchy and fluffy texture make this dessert a gourmet dish.

Ingredients lemon tart dough

Ingredients cream tart with lemon

Method of preparation

Florin Dumitrescu's recipe for lemon tart requires, it is true, a little skill in the kitchen, but it can also be prepared by beginners in desserts. Ingredients for the dough in a bowl and mix thoroughly at high power. After the dough has homogenized, the tart forms are prepared. They are greased with butter, and then lined with flour, so that the dough does not stick to the shape during baking (the dough should be cut one centimeter away from the edges of the form).

Then place the dough in molds, and add beans on top, so that it does not rise during baking. Leave the dough forms to bake for 15 minutes at a temperature of 180 degrees.

Then, proceed to the preparation of the cream. First, the eight egg whites must be separated from the yolks. Over the eight yolks, add 8 whole eggs, 200 grams of sugar and 400 ml of lemon juice and cook in a bain-marie, mixing well. Finally, add the 250 grams of butter, cut into cubes.

After the operation, fill the tart forms with cream, then put in the oven for 7-8 minutes. Beat the egg whites (one tablespoon of sugar for each egg white) and add over the tart after it has been removed from the oven and cooled slightly. For the look, you can use a professional burner, which will give the meringue a pleasant color.

This is Florin Dumitrescu's recipe for lemon tart for which chef Jakob Hausmann offered him the amulet.


Let's get to work!

Dough

It is more sensitive only because it is done as quickly as possible and without involving the use of hands to tie the composition.

All ingredients in a bowl, with the fork mixed well and then put the dough in the refrigerator for at least 30 minutes. Isn't that a big deal ?!

I took the dough, put it in the tray with a removable bottom (in the meantime I bought the tart tray and it is much ok) which was lined with baking paper, I spread it with a wooden spoon very quickly and then I did the nonsense mentioned at the beginning of the article. Which I didn't repeat a second time.

Place the beans directly over the tart dough and place in the oven (I put baking paper over the dough and only then the beans).

Bake for 30 minutes, 180 degrees, cooking function up and down.

Lemon cream

From the amount of milk, 200 ml plus powdered sugar I put them in a pot over low heat. I mixed the remaining 200 ml of milk with the starch and egg yolks and when the milk on the fire no longer has granules of sugar I added the milk with starch and yolk over it. And I stirred until the cream thickened.

I added the lemon juice after I turned off the heat and pulled the cream aside.

This cream reached over the tart dough and then they sat together for about 20 minutes in the oven, 180 degrees, top-down cooking function.

Coconut cream

In a bowl I first put the cream cheese and used the mixer on it. Then I added the whipped cream and continued mixing. And at the end, when the mixture coagulated a little, I added the coconut cream and mixed for a few more minutes.


What you need for lemon and meringue tart - Lemon Merengue

  • 170 g flour
  • 100 g cold butter
  • 1 yolk
  • A pinch of salt
  • 3-4 tablespoons of cold water

Mix these ingredients into a dough. You either knead the dough by hand or give it to the robot. Then spread it out and place it in a 20 cm diagonal tart tray. Prick the dough in places with a fork and refrigerate for 30 minutes.

Then bake it in the oven at 190 degrees, after preheating the oven.

When the dough has turned golden, remove it from the oven. It will take about 30 minutes.

You need the juice of a lemon and its grated peel

Mix the yolks with the starch, incorporate the other ingredients, mix well and put the composition in a steam bath on low heat.

Stir constantly with a whisk until the composition thickens. When this is done, remove from the heat and leave to cool slightly, then pour over the tart dough.

For the meringue topping

Beat the remaining 4 egg whites with 220 g caster sugar or powder or Green Sugar if you do not consume sugar.

When the meringue has thickened, add a teaspoon of lemon juice. Trick. Before beating the egg whites, for a silky composition, it is recommended to add a pinch of salt powder before putting the sugar.

When the meringue is strong, it doesn't fall out of the bowl if you try to turn it over - this is the meringue test. The meringue will have a viscous composition. Then cover the tart, over the lemon cream and bake again, at 170 degrees, until the meringue will catch a crust. Leave the tray to cool to room temperature, then refrigerate for about two hours.

After this interval, this special tart will be ready to enjoy. It is an absolute delight. Good appetite!


How to prepare lemon charlotte

  • First, squeeze the lemon juice.
  • Pour the lemon juice into a large glass bowl.
  • Then add the evaporated and condensed milk.
  • The composition must be well mixed, for which we advise you to use a food processor.
  • As soon as you get a homogeneous cream, you can start preparing the layers of lemon charlotte.
  • In a special tart bowl, place the first layer of Maria biscuits. They must not overlap.
  • As soon as you place the layer of biscuits, pour the creamy composition over them.
  • On top of the composition, add another layer of biscuitsjust like you did before.
  • Pour the rest of the cream over the biscuits. This last layer will be thicker and will have a more intense lemon flavor.

Finally, put the charlotte in the freezer!

The main advantage of this recipe is that the biscuits are already prepared. That way, you don't need an oven at all. Instead, the lemon charlotte should be placed in the freezer. Let it sit for at least 30 minutes, so as to strengthen.

Some people leave the charlotte in the fridge all day and do not use the freezer. Both options work, but the second one will allow you to have more control over the final results. Basically, you will make sure that the cake hardens properly, without freezing it.

Before serving, sprinkle a little cinnamon powder. Many prefer to use grated lemon peel. Both toppings enhance the flavor and beautify the look of the dessert. You can even add cream.


Lemon tart with meringue

Preparation: Grease the tart form. The oven preheats.

Electric oven 180 ° C

160 ° C hot air oven

Dough: Mix the flour with the baking powder in a mixing bowl. Add the rest of the ingredients and knead with the mixer (dough kneading paddles), first at low speed, then at high speed, until a homogeneous dough is formed. The dough is spread on a lightly lined countertop with flour in a sheet with a diameter of about 32 cm, which is placed in the form of baking and pricked from place to place with a fork. Place the form in the oven and bake.

Baking time: about 20 minutes

Filling: Mix Gustin starch with 200 ml of water using a whisk. The rest of the water is mixed with lemon juice, sugar and finesse and boiled, then removed from the heat and mixed using the starch with the previously prepared starch suspension. The pudding thus obtained is put back on the fire and boiled for about 1 minute, stirring constantly. Incorporate the butter. Gradually, 4 tablespoons of pudding are incorporated into the yolk mass, then the yolk mass is incorporated into the hot pudding. Pour the pudding over the tart and leave to cool for about 1 hour.

Meringue: Preheat oven. Put the egg whites in a mixing bowl and froth, using the mixer (mixing paddles) at high speed. Gradually add the sugar little by little and beat until a hard foam is formed. Pour the egg foam over the tart and level. Put the form back in the oven.

Electric oven 180 ° C

160 ° C hot air oven

Baking time: about 10 minutes

The tart is left to bake on a kitchen grill to cool.

The tart is tastier if prepared with freshly squeezed lemon juice.

The tart can also be baked in a round baking tray with a diameter of 30 cm.

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    Easter recipe without dough & # 8211 Preparation

    Before mixing the ingredients for Easter, prepare the raisins. Rinse them with cold water, then hydrate them in warm water with rum. If you don't have rum, put rum essence. Let the raisins hydrate for about 30 minutes. Then drain the cheese in a thick sieve. You can use fresh cow's cheese, or you can combine it with urda. Melt the butter and let it cool.

    Turn the oven to 180 degrees Celsius when you start preparing the composition for Easter.

    Break the eggs into the bowl of the mixer and add the finely grated lemon peel, salt and sugar. Turn on the mixer and mix them vigorously. Mix them until the sugar is diluted, obtaining a frothy composition. Don't forget to set aside an egg yolk to grease the composition with it. Add sour cream and melted butter. Add a little lemon juice. Homogenize the dough recipe composition without dough and incorporate the well drained cheese.

    Sift the flour together with the baking powder. Add them to the cheese and egg mixture and mix again. Drain the raisins well and add them to the Easter composition. Add the vanilla, and at the end, incorporate the semolina. You will get a dense composition.

    Wallpaper a cake pan or a round tart pan with melted butter and sprinkle flour both at the base and on the side walls. You can also use baking paper. Now spread the dough composition without dough in the pan and level it nicely on the surface. Dilute the off yolk with a little water or milk. Use a pastry brush and grease the entire surface of the Easter dough with it.

    Bake the wonderful dough without dough for 35-40 minutes at 180 degrees Celsius. It aims to be nicely browned on the surface. It will acquire a very golden-brown color that is very pleasing to the eye. Allow the Easter raisins and lemon to cool well before slicing.

    Easter without dough with raisins and lemon / Shutterstock

    If you follow the list of ingredients and steps required for this doughless Easter recipe, success will be guaranteed.

    Easter without dough with raisins and sliced ​​lemon / Shutterstock


    Delicious tart with tender dough, with lemon cream & # 8211 discover the recipe for a fascinating homemade dessert!

    We present you a delicious tart recipe made of tender dough, with lemon cream. Get an amazingly delicious and fragrant homemade cake, which will immediately conquer everyone. It is a handsome and appetizing dessert, which ensures a good mood throughout the day. Enjoy your loved ones with a fascinating homemade dessert.

    INGREDIENTS

    METHOD OF PREPARATION

    1. In a bowl, mix the flour with the baking powder and 100 g of powdered sugar. You will use the remaining powdered sugar to prepare the cream.

    2. Add 150 g of butter (keep 30 g of butter for the cream). Mix with your hands until you get a crumbly mass.

    3. Add 1 egg. Mix the dough in a faster tempo. Get a homogeneous, soft, malleable and fine dough.

    4. Give the dough a round shape and wrap it in cling film or put it in a bag. Refrigerate for 30 minutes.

    5. Drain the lemon juice, then strain it.

    6. Melt 30 g of butter. If you do not have experience in preparing cakes, it is best to melt the butter in the steam bath.

    7. Add the lemon juice, powdered sugar and 2 eggs to the bowl with the melted butter. Stirring constantly, simmer for 5-6 minutes, until slightly thickened. Take the cream off the heat.

    8. Line a baking sheet with paper. Arrange 2/3 of the dough and spread it on the surface of the form, forming the border.

    9. Pour the lemon cream into the mold.

    10. Spread the remaining dough on a baking sheet and cut it into strips. Cover the cream with them, forming a grid.

    11. Bake the tart in the preheated oven at 180 ° C for 30 minutes.


    The recipe received by Princess Margaret from the King of Bulgaria: Lemon tart & # 8211

    Cristina Popescu

    A strong woman, successor to the head of the Royal House of Romania (jure sanguinis) and Princess of Hohenzollern (ad personam), as well as Custodian of the Romanian Crown, Her Royal Highness recalled, in an interview with Olivia Steer a few years ago, harsh events from childhood, the first contact with Romania, but also the happy moments lived on a farm in Great Britain, where King Mihai of Romania himself took care of the animals.

    At the time of this interview for apropotv.ro, Her Royal Highness, Princess Margaret of Romania had recently launched a & # 8222Royal Cookbook & # 8221 which was a fantastic success with the public. Her Royal Highness invited Olivia Steer to the kitchen of Elizabeth Palace where she cooked a delicious fruit tart.

    Lemon tart & # 8221 Simeon II & # 8221 / for 8 people (received from the king of Bulgaria, Simeon II)

    Ingredients

    TOP - 250 grams of plain biscuits, 125 grams of butter

    FILLING- 4 egg yolks, 400 ml condensed milk, 200 ml lemon juice

    BEZEAUA-4 egg whites, 200 gr caster sugar.

    Method of preparation

    leaf & # 8211 Crush the biscuits and mix them with butter (at room temperature) until a homogeneous composition is obtained. On the bottom of a removable tray, stretch the worktop and press it to make it compact. Optionally, you can bake it for 5-10 minutes in the oven at 180 degrees.

    Cream -Beat the yolks, add the condensed milk and lemon juice. Mix until a homogeneous cream is obtained. Pour the cream over the cookie sheet.

    marshmallow Beat the egg whites and add the sugar, little by little, until it dissolves completely. Put the beaten egg white in a cone and decorate the tart. Put the tart in the oven and bake at 180 degrees for 35 minutes until the meringue turns golden.



Comments:

  1. Jerrod

    I find you admit the error. We will consider.

  2. Octave

    don't read books ...



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