Lemon Tart

Preparation

1. STEP 1 OF 9

   Prepare the shortcrust pastry and let it rest in the refrigerator for 30 minutes. I used a yeast-free shortcrust pastry with all-purpose flour, but you can use your preferred recipe, even gluten-free if desired.

2. STEP 2 OF 9

   Roll out the shortcrust pastry and cover the baking pan. You can use parchment paper to prevent sticking, or you can butter and flour the pan.

3. STEP 3 OF 9

   Cover the pastry with lemon marmalade.

4. STEP 4 OF 9

   Bake in a preheated static oven at 180 degrees for 30 minutes.

5. STEP 5 OF 9

   In the meantime, prepare the lemon cream. In a saucepan, combine the sugar, potato starch, lemon zest, and water. Mix well and place over low heat.

6. STEP 6 OF 9

   Continue stirring until the mixture becomes gelatinous.

7. STEP 7 OF 9

   Remove from heat and add the butter and lemon juice.

8. STEP 8 OF 9

   When you take the tart out of the oven, cover it with the lemon cream.

9. STEP 9 OF 9

   Once completely cooled, decorate with sprinkles or lemon zest as desired.

General Information

Analysis

Macronutrients (100 gr)