How do you keep lemon cakes?

Fridge storage: save the lemon tarts in the fridge if you plan to consume them within 1-2 days. Place them in an airtight container or cover them with cling film to prevent dehydration. Store at a temperature of 4 ° C or lower. Avoid damp environments to prevent the meringue from getting soft.

Can you freeze lemon cakes?

Divide the lemon tarts into individual portions for freezing. This makes it easier to defrost only the required amount. Pack the cakes in airtight frozen bags or containers to prevent freezer fire. Remove excess air from the bags. Place a piece of plastic film over the top of each cake to protect the meringue against condensation during freezing. Label the packaging with the date of freezing, so that you know how long they have been stored in the freezer. Citro tarts with meringue can usually be stored in the freezer for up to 1-2 months. When thawing, place them in the fridge and let them thaw slowly to maintain the best texture. The meringue can become a little softer after freezing and thawing, but the taste is retained. Make sure that the lemon tarts are completely thawed before you serve them.

Lemon tarts

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1h + 2 hours cooling + 6 hours rest

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Lemon tarts with crispy vanilla sandy bottom, fresh lemon cream and roasted meringue. A recipe for impressive desserts!

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Ingredients

What do you need?

Quantity: 8p

Vanilla sand dough:
300 g butter, room temperature
125 g sugar
1 vanilla sock
113 g eggs
125 g Broyage (50% PLOOD SUILER, 50% Almond powder)
500 g flower
Salty

Lemon Curd:
200 ml of lemon juice
Zeste of 4 lemons (only yellow, no white!)
200 g raw cane sugar
4 eggs, plus 4 yolks
180 g butter in cubes

Meringue:
100 ml of protein
100 g fine sugar
80 g powdered sugar

Vanilla sand dough:
300 g butter, room temperature
125 g sugar
1 vanilla sock
113 g eggs
125 g Broyage (50% PLOOD SUILER, 50% Almond powder)
500 g flower
Salty

Lemon Curd:
200 ml of lemon juice
Zeste of 4 lemons (only yellow, no white!)
200 g raw cane sugar
4 eggs, plus 4 yolks
180 g butter in cubes

Meringue:
100 ml of protein
100 g fine sugar
80 g powdered sugar

Preparation method

How do you make this?

Vanilla sand dough: Mix all ingredients for the sand dough briefly in a kitchen robot into a ball shape.

Pour out on a work surface, quickly mix in the flour and form two flat balls.

Wrap in plastic wrap. Keep one in the freezer for later use and the other in the fridge to stiffen for 2 hours.

Preheat the oven to 175 ° C.

Roll out the sand dough to 3 to 4 mm thickness. Use flour or place between two sheets of baking paper. Grease the baking tins and flower them. Cut circles from the dough, slightly larger than the molds, and press well in the corners. Roll over the baking tin with a rolling pin to remove excess dough. Bake for 12-14 minutes until golden brown and let cool.

The Lemon Curd: For the Lemon Curd, do all the ingredients with half of the butter in a high steel pan with thick bottom. Bring the mass to the boil while stirring. If thick blowing forms, stir for another minute longer and then add the other half of the butter.

Put the mixture through a sieve in a mixing bowl and cover with plastic wrap. Allow to cool and let it rest for at least 6 hours (or a night).

Fill the cooled sandy soils with lemon cream, smooth out.

The meringue: For the meringue, put the protein and fine sugar together in a demolished bowl and beat firmly for about 10 minutes until all sugar is dissolved.

Sift the powdered sugar over it and gently mix it.

Put the meringue in a piping bag. Spray dots on the cakes and burn off with a bunsen burner.

Work optionally with a thin slice of lemon.

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