cakepia recipe japanese      
Lemon Tart  
World Traditional Recipe スイス

Swiss style tarts. You can add a little grated lemon zest to the filling to enhance the lemon flavor. Bake the shells beforehand until brown. No baking is required after filling.
Tried this recipe? Submit your rating.
# of current votes in ( )
☆☆☆ ☆☆
(8) (5) (1)
●Preparation Tip
●Tart Shells

Photo #1

Photo #2

Photo #3
In a bowl, cream together butter and sugar. Add beaten egg yolk and blend well. (Photo #1)

Fold in sifted dry ingredients and mix lightly. Press the dough together to form a clump. (Photo #2)

Wrap the dough in plastic wrap. Let it rest in the refrigerator for about an hour.

Roll out the dough to 2mm thick. Press the dough into tart molds and make small holes with a fork on the bottom. Get rid of excess dough using a knife. (Photo #3)

Bake in a preheated oven at 180 °C (365 °F) for about 10 – 12 minutes until brown.

●Lemon Cream Filling

Photo #1

Photo #2

Photo #3
Beat cream until thick. (Photo #1)

In a bowl, cream together whole eggs, egg yolk and sugar until the mixture becomes pale.

Pour lemon juice in a saucepan and bring it to a boil.

Add the egg mixture (#2) and butter, then place the saucepan over low heat. Stir until the mixture becomes thick and remove from the heat. (Photo #2)

Stir in the lightly beaten cream (#1) and blend. (Photo #3)


Photo #1

Photo #2
Combine cream and sugar in a bowl. Beat until stiff. (Photo #1)

Fill the tart shells with the lemon cream filling up to the rim. Pipe the whipped cream on top as in the top photo. (Photo #2)

Servings per Recipe Calories per Serving Ready In
10  ten 6cm tart molds  287kcal 150 minutes
Tart Shells
butter 50g 
sugar 40g 
egg yolk 20g 
cake flour 80g 
almond powder 20g 
- Allow butter to soften at room temperature.
- Sift together flour and almond powder.

Lemon Cream Filling
whole eggs 100g 
egg yolk 20g 
sugar 100g 
lemon juice 50g 
butter 30g 
whipping cream 120g 
whipping cream 100g 
sugar 10g 
More Recipes