How to make French lemon tart

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  1. Let’s make the cream filling first.Wash the lemon, use a skewer to grate the lemon peel into fine pieces, leaving out the white part, then squeeze out the lemon juice and set aside.

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  2.Pour the milk and butter into the pot and heat until boiling.

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  3. Take another bowl and add egg yolks, fine sugar, lemon juice, and lemon zest , corn starch, low-gluten flour, beat evenly with an electric egg beater.

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  4. While beating, slowly pour in the boiled milk and butter mixture, and then stir Pour the beaten mixture into a milk pot and heat over low heat.Stir with a spoon while heating to prevent the pot from sticking.

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  5. Heat until the mixture becomes thick and turn off the heat.Place the pot in cold water to cool down, then refrigerate for two hours.

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  6. Next we make the tart crust, mix the flour, butter and powdered sugar together, and use Use a scraper to cut out the butter particles in the flour.

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  7. Just make it look like a picture.Add cold water to the flour and knead it with your hands.Dough.

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  8. Knead the dough and cover with plastic wrap for an hour.

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  9. Divide the rested dough into three parts.

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  10. Place the dough in the tower mold, press it into shape with your hands, and prick it in the middle with a fork Make a hole in it to prevent it from puffing up when baking, then let it rest for half an hour.

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  11. Place in the preheated oven, middle layer, heat up and down, bake for about 15 minutes.

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  12. Take out the baked tart shell and let it cool.

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  13. Take out the refrigerated lemon cream filling and beat it with an electric egg beater until it becomes creamy..

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  14. Transfer to a piping bag.

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  15. Squeeze into the cooled tart shell and garnish with lemon slices and mint leaves.