It is officially Summer in Italy! High temperatures mean that we are spending more time outside in the garden than inside in the kitchen, but I still love to bake something special for our summer breakfast or for a lazy afternoon snack.
This Summer Lemon Tart looks amazing, tastes even better, and is super simple to make: a perfect recipe for a Summer weekend!
What you will need for a low tart mold of 20 - 22 cm:
Let’s start with the shortcrust pastry!
First of all, prepare the shortcrust pastry by whipping the soft butter (or seed oil) with sugar, salt, vanilla and grated lemon peel until a soft cream is obtained.
Add the eggs one at a time, always whipping at high speed until a creamy mixture is obtained.
Add the flour, previously mixed with the baking powder and compact the mix with a spatula and then with your hands.
Dust your hands with flour, kneading the compost a little, if necessary add a sprinkling of flour: the compost should be soft but not sticky to your hands!
Seal it in cling film and refrigerate for 2 - 3 hours. We’ll get back to the pastry later, now it is time to work on the lemon cream!
First of all, mix sugar, starch and lemon peel: add the water little by little, letting it be absorbed before pouring more.
Place the pan on the stove on low heat, stirring constantly. Within 5 minutes the Lemon Cream will harden into a jelly.
Turn off the heat, add the lemon juice and stir, lastly add the butter into small pieces.
Blend the cream carefully to get a velvety consistency and let it cool covering it with contact film.
Take the pastry out of the fridge and roll out the dough to a thickness of 5-6 mm with the help of a floured rolling pin.
You’re ready to line the tart mold, perfectly buttered and floured. Cut off the excess from the edges and use the scraps of dough to create your favorite decorations: I like to roll the dough back into a think layer and cut out the typical tart strips, as well as cute shapes like flowers, stars and hearts to give a personal touch to my tart!
Prick the bottom of the tart with a fork and pour the Lemon Cream. Decorate your tart and place it in the oven (preheated at 180° degrees) for around 30 minutes - Check your tart: when the shortcrust pastry starts to get Golden-brown your tart is ready!
This Lemon Pie is perfect for breakfast, but I also serve it in the afternoon with a nice glass of Ice Tea. What would you pair it with?