Lemon tart

After more than a decade, I do a lemon tart again for a friends' gathering, and learn once again how to bake one.

Ingredients:

for a 7.5mm dia mould:

crust:

- 120gm cake flour

- 24gm sugar

- 60gm butter cut into small cubes

- a pinch of salt

- half an egg yolk

- original receipt one who egg yolk + one tspoon of water (which I find too moist)

the filling:

- 200 gm of cream

- 250 gm of sugar

- 3 lemon juice + 3 lemon zest

Note:

- reduced by 30gm which I found the filling to be on the sour side

- lemon I bought lacks the aroma of lemon; lemon zest zero aroma !!!

- lacks the character of lemon somehow

- pay attention to the kind of lemon bought; very important

- sieve once or twice the lemon cream and take away the foam, so that the filling is smooth when baked

- do a 3rd one 20/6/2021 of 7.5mm dia, let see how it comes out.

baking of crust:

- 180 deg C, baked for 8 min

- take it out, brush a layer of egg wash to ensure the crust stays crunchy when filled/baked

- put it into oven again, bake for another 8 min at 160 deg C

baking of tart

- filled the tart with the lemon cream

- baking at 160 deg C for 40 to 45 min until content becomes golden and set