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Sour lemon cream filled with tart dough.
It also explains how to make a smooth and meltinthemouth lemon cream.


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Instrument materials used:.
Tart ring 2cm high, shallow circles Tart ring 8cm diameter cake ring
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Tart Stone 1kg aluminum
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Microplane Grater Premium Series Zester Grater MP0611
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Selmaland Guerlain Salt of Guerlain (Granules)
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Yotsuba Butter: 3 x 450g set of nonsalt butter
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0:00 How to make lemon cream
5:08 How to make the tart dough
9:03 How to roll out the tart dough
10:39 How to lay out the tart dough
12:39 How to bake the tart dough
14:29 How to adjust the height of the tart's edge
15:07 Finishing the lemon tart
17:00 Recipe

Ingredients
●Φ8cm H2cm 4pcs●
[Lemon cream]
Lemon rinds 1.5pcs
Granulated sugar 67.5g
Lemon juice 50g
Lime juice 10g
Whole egg 115g
Unsalted butter 60g

[Tart dough]
Fermented butter 70g
Powdered sugar 42g
A pinch of sea salt
Whole egg 22g
Cake flour 112g
Powdered almond 22g


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