Lemon tart filling

With a pronounced citrus aroma and taste! Lemon filling for tart is prepared easily and simply. A pie with such a filling turns out to be tender, sweet and sour. The baking looks very impressive, bright and sunny. Serve it with tea.

Vera

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Lemons (three large lemons and 4 medium-sized ones)

Sugar

200

Wheat flour

Chicken eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 8 % 3 g

Carbohydrates 82 % 31 g

147 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to make lemon filling for tart? Prepare the ingredients according to the list. Rinse the lemons thoroughly under running water. It is advisable to use a moderately stiff brush. Pour boiling water over them and hold them in hot water for a minute. So the zest will lose its bitterness, give more flavor and lemons will be easier to wash. Dry with paper towels. Sift the flour, remove the chicken eggs from the refrigerator in advance so that they are at room temperature.
Step 2:
Remove the zest from all the lemons with a fine grater. Try not to touch the white part, otherwise it will be bitter.
Step 3:
In a suitable container, mix the lemon zest with sugar. Leave it on for 15 minutes.
Step 4:
Squeeze the juice from 3 lemons, strain it through a strainer into a glass or any other convenient container so that the bones do not get into the filling. It turns out about 200-250 ml of juice.
Step 5:
Add flour to the mixture of zest and sugar. Mix it up. Pour in the juice squeezed out of the lemons and mix again.
Step 6:
Wash the eggs well in water, wiping with a sponge, dry with paper towels. Now beat in the chicken eggs. Whisk with a whisk or just a fork until smooth.
Step 7:
Leave the lemon filling for 30 minutes so that all the sugar dissolves. If you want, you can complement the lemon filling with fragrant notes of vanilla sugar or vanilla, or even better, a little bit of the inside of the vanilla pod. With natural vanilla, the filling will have a simply amazing taste and aroma.
Step 8:
The finished filling can be used to make various open pies, for example, the famous tart! The taste is delicate, sweet and sour, the citrus aroma is pronounced. Such pastries are ideal for home tea drinking. Due to the large amount of sugar that works as a preservative, such lemons can be stored in the refrigerator for up to a month. It is convenient to cook it in advance, but it is also possible on the day of baking.

If desired, vanilla on the tip of a knife or vanilla sugar, cinnamon can be added to the lemon filling. The recipe gives you the opportunity to experiment and look for new flavor combinations and flavors.

To make the filling taste sweeter, take 2 lemons and one orange.

Instead of sugar, you can use a sweetener that is not afraid of heat treatment.