Lemon Lattice Tart Recipe
Ingredients
For the Pastry:
120 g (1/2 cup) Soft Butter
A Pinch of Salt
80 g (1/3 cup + 1 tbsp) Sugar
Grated Zest of 1 Lemon
2 Eggs
380 g (3 cups + 1 tbsp) All-Purpose Flour
10 g (2 tsp) Baking Powder
For the Lemon Cream Filling:
500 ml (2 cups) Latte Macchiato (or Milk)
2 Egg Yolks
2 tbsp Cornstarch
1 tbsp Flour
20 g (1.5 tbsp) Butter
Juice of 1 Lemon
80 g (1/3 cup + 1 tbsp) Sugar
Nutrition Information
- Servings: 8
- Calories: Approximately 320 kcal per serving
- Protein: 5 g
- Carbohydrates: 42 g
- Fat: 15 g
- Fiber: 1 g
Step-by-Step Instructions
1. Prepare the Pastry Dough
Start by preparing the pastry, which forms the delicious base and lattice topping of our tart. In a large mixing bowl, combine the softened butter with sugar and the grated lemon zest. Beat the mixture until it becomes light and fluffy. The lemon zest infuses the dough with a delicate citrus aroma that will complement the filling beautifully.
Next, add the eggs one at a time, mixing well after each addition. The eggs should be fully incorporated, giving the dough a smooth and consistent texture.
In a separate bowl, sift together the flour and baking powder. Gradually add these dry ingredients to the butter mixture, stirring gently to combine. As the dough comes together, you’ll notice it becoming soft yet pliable—perfect for rolling out.
Divide the dough into two portions, with one slightly larger than the other. This larger piece will form the base of your tart, while the smaller piece will be used for the lattice. Wrap each portion in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling the dough helps it firm up, making it easier to roll out later.
2. Prepare the Lemon Cream Filling
While the dough chills, you can move on to making the lemon cream filling. Begin by heating the latte macchiato (or milk) in a saucepan over medium heat until it is warm but not boiling. The warm milk provides a rich, creamy base for the filling.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and flour until the mixture is smooth. The cornstarch and flour act as thickeners, ensuring the filling sets properly.
Slowly pour the warm latte macchiato into the egg mixture, whisking constantly to prevent the eggs from curdling. Once combined, pour the mixture back into the saucepan.
Cook the mixture over medium heat, stirring continuously until it thickens to a custard-like consistency. This process can take several minutes, so patience is key. Once thickened, remove the saucepan from the heat and stir in the butter and lemon juice. The butter adds richness, while the lemon juice brings a refreshing tartness. Allow the filling to cool slightly before assembling the tart.
3. Assemble the Tart
Preheat your oven to 180°C (350°F). Take the larger portion of dough from the refrigerator and roll it out on a lightly floured surface. The dough should be large enough to cover the bottom and sides of a 25-27 cm (10-11 inch) tart pan. Press the dough gently into the pan, trimming any excess dough that hangs over the edges.
Next, pour the prepared lemon cream filling into the pastry-lined tart pan. Use a spatula to spread it out evenly, ensuring that it reaches all the edges.
Now, take the smaller portion of dough and roll it out. Cut it into strips about 1-2 cm (1/2 inch) wide. Arrange the strips over the lemon filling in a crisscross pattern to create a lattice. Press the edges of the strips gently into the crust to seal them.
4. Bake the Tart
Place the tart in the preheated oven and bake for 45 minutes, or until the crust is golden brown and the filling is set. The tart should be firm to the touch, with a slight jiggle in the center indicating a perfectly set cream.
5. Garnish and Serve
Once baked, allow the tart to cool completely before removing it from the tart pan. This cooling period helps the filling to fully set and makes slicing easier.
For a finishing touch, dust the top of the tart with powdered sugar. You can also garnish it with lemon slices and fresh mint leaves for added color and a burst of freshness.
Enjoy
Slice the tart into even pieces and serve. This Lemon Lattice Tart is a refreshing dessert that pairs wonderfully with a cup of coffee or tea. Its combination of buttery pastry and tangy lemon cream is sure to delight your taste buds, making it a perfect choice for any gathering or special occasion.
Tips for Perfect Results
- Chill the Dough: Don’t skip the chilling step for the dough. It makes rolling out easier and helps the crust maintain its shape during baking.
- Avoid Overcooking the Filling: When cooking the lemon cream filling, keep a close eye on it. Overcooking can cause it to curdle. Stir constantly and remove from heat as soon as it thickens.
- Serving Suggestions: This tart is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream.
This Lemon Lattice Tart combines the tangy brightness of lemon with a rich, creamy filling and a tender, buttery crust. Its elegant presentation and delightful flavor make it an ideal dessert for both everyday indulgence and special occasions.