Lemon tart

French lemon tower method:

Raw materials for the practical lemon Tower:

350 g open noodles, 200 g deoiling, 300 g Sugar, 3 egg yolks, 2 lemon juice and ground lemon skin.

Steps of making French lemon Tower:

Put the dough on the platen, sprinkle some flour on it, roll it with a rolling pin and press it into a 5 mm thick piece, then use a 7.5 cm diameter circular mold to carve out 10 pieces of dough, lay them in the tower basin, press them into a shallow bowl by hand, and put them into the baking pan for later use. Put the white deoiling and sugar together in a small pot, cook them slowly on the fire, remove the fire source when melting, put the egg yolk, lemon and ground lemon skin together in a small mixing basin, stir and mix evenly, put the remaining dough into a tower basin with a spoon, roll the remaining dough into thin pieces, cut it into 6 × 1cm strips with the gear on the gear clamp, and put it on the edge of each tower basin , apply a little egg liquid with a soft brush, stick three small strips into the fork shape, then dip the egg liquid with a soft brush, brush a layer on the surface, and then enter the preheating temperature to 195 ℃

Attention should be paid to the following points in the practical lemon Tower:

The dough must be pressed into a shallow bowl, otherwise it will not contain much stuffing, and the shape is ugly.

French lemon tower

synonym

French lemon tower generally refers to French lemon tower

Tartelettes Au citron is a common pastry in French pastry shops.

Ingredients

Little TAPI:

Butter 150g

Sugar powder 150g

Egg 60g

Almond powder 60g

Flour 300g

Lemon filling:

Lemon juice 3 juices

3 pieces of lemon peel or 2-3 bundles of lemon balsam

2 eggs

2 egg yolks

Sugar 160g

Starch 15g

Butter 70g

Jundu orange wine 10ml

Pannuo fennel wine 10ml

Mirror pectin 150g

Production method

1. Mix flour, sugar powder and almond powder, cut butter into small pieces and mix them

2. Roll the butter and flour to form a uniform grain of rice

3. Add in the eggs and knead into a dough that doesn't touch your hands

4. Take it out after 15 minutes of cold storage, roll it into 2-3mm thick, and cut it into pieces with a circle larger than the mold

5. After shaping, cut off the excess edge, pierce the hole on the bottom with a fork, and freeze for 10 minutes

6. Bake at 160 ℃ for about 30 minutes until light brown, cool

1. Mix egg, yolk, sugar and starch

2. Heat lemon peel or lemon balm with lemon juice to a slight boil. Filter if lemon balm is used

3. Slowly pour the lemon juice into the egg mixture and stir while pouring

4. Pour the mixture back into the pot and continue to heat until it becomes smooth paste with big bubbles

5. Add butter while it is hot, mix well, pour into plastic wrap, and cool

6. Beat the stuffing well, add Jundu orange wine to taste, fill in the baked TAPI and smooth

7. Add fennel wine into mirror pectin, mix well, and spread evenly on the filling

8. Finally, make some decorations

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