Lemon pie dough or lemon tart

Lemon pie dough or lemon tart

Lemon pie dough or lemon tart


For the dough

250 g flour
80 g chilled slab. oil
1 tablespoon sour cream,
2 tablespoons Sahara,
0.5 tsp baking powder,
a pinch of salt.

For filling:

3 eggs,
200 g of powdered sugar,
juice and zest of 2 lemons (I have left ≈ 150 g of juice)
2 tablespoons condensed milk (next time I would not give – very sweet)
3 tablespoons powdered sugar for sprinkling.


Knead the dough of the prepared ingredients. To postpone for at least half an hour in the refrigerator.

Take a split mold and spread thinly rolled out dough, forming ledges. Prick with a fork. Cover with baking paper, fill the top peas, beans, or buckwheat as I have. They act as a load, so that the dough does not rise.

We put in a preheated 200 ° oven for 15 minutes. Then remove from baking the goods and put in the oven for another 5 minutes.

Mix all the ingredients for the filling. Next time I would remove condensed milk and would add at least 3 tbsp. l. starch.

Pour the filling into the prepared foundation. Bake another 30 minutes at 150 °, so that the filling is grabbed. We get, give cool. Sprinkle with powdered sugar and serve.

Bon Appetit!

Lemon pie dough or lemon tart

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