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In my sunny kitchen in the South, lemon crème brûlée tart holds a special spot. It's my go-to showstopper that always makes my guests' eyes light up. The tangy lemon mixed with silky cream under a thin, crunchy layer of caramel brings back memories of my grandma's treats. This has been a fan favorite on my blog that I've tweaked over the years.
Kitchen Wonder on Your Plate
I love whipping up desserts that tell a story, and this tart does just that. The crust breaks gently under your spoon to show off a melt-in-your-mouth lemon cream. The snap of caramel on top adds that surprising touch that makes it special. It turns any regular meal into something you'll remember forever.
Kitchen Tricks Revealed
- For a knockout crust
- 150g of sifted flour for extra smoothness
- 50g of cold butter from the local market
- 60g of light brown sugar
- 4 spoonfuls of rich cream
- One egg white from my backyard chickens
- A tiny bit of sea salt
- For an amazing filling
- 20cl of full-fat cream
- 4 beautiful farm-fresh egg yolks
- 2 whole eggs
- 150g of crystal sugar
- 2 untreated lemons from my garden
Step by Step Guide
- Crust Magic
- In my favorite bowl, I mix sugar and flour with a touch of salt. I work in the cold butter with my fingertips until it looks like fine sand. Then I add cream to make a nice ball that goes into the fridge. Later, I roll it out carefully and put it in my trusty pan before giving it a golden pre-bake.
- Dream Cream Filling
- I beat eggs with sugar until the mix turns pale. Then I add my cream and fragrant lemon zest. This smooth mixture will transform my tart into something truly mouthwatering.
- Finishing Touch
- After the tart cools down completely, I sprinkle sugar on top and grab my little torch. That's the magical moment when the surface turns into a golden, crackling caramel.
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Tasting Delight Moment
In my kitchen, the best part is when the caramel cracks under the spoon. I love serving this tart with some fresh raspberries from the garden and a light homemade whipped cream. The mix of textures and the freshness of lemon make it a dessert that always wows my blog visitors. It's truly a gem in my collection of treats.
Frequently Asked Questions
- → What’s the trick for even caramelization?
- Spread a thin, even layer of sugar over the top. Use a torch around 5 cm away, moving in circles for a smooth caramel layer.
- → Can this tart be made ahead?
- You can bake it the day before, but caramelize the top right before serving. Otherwise, the caramel loses its crunch!
- → How can I tell if the filling’s set?
- Check that the filling is firm but slightly wobbly in the center. Give the pan a light shake to see if it has a soft flan-like texture.
- → Why does my crust shrink during baking?
- Let it chill for at least 2 hours before rolling out. When lining, press the dough well into the edges, and poke the base with a fork.
- → Can I swap lemon for another fruit?
- Yes, try lime or orange. Adjust the sugar based on the fruit’s sweetness to keep the flavors balanced.