Lemon tart: the recipe without butter

Estimated read time 3 min read

A recipe without butter, with yogurt and almonds. A dessert with a special flavor that is reminiscent of the tarts prepared by our grandmothers. Lemon tart is an ideal for breakfast but also for school snack for children

The lemons are rich in important properties for our health and basically, we have them all year. And especially for those who live in the city, the best lemons made in Italy, think of those from the Sorrento peninsula or the Sicilians, they cost a lot. So, woe to waste them, even taking into account that lemons in the kitchen are very versatile, and precious, for example, when making desserts.


How about this delicious lemon tart, perfect for breakfast? A simple, beautiful, good and perfect dessert even for those who don’t like butter: in its place, it provides margarine and yogurt.

LEMON PIELemon tart: the recipe without butter

Let’s see, step by step, how to prepare this dessert with a special flavor. A word of advice: use organic lemons since the recipe also includes grated zest.

INGREDIENTS (for shortcrust pastry)

-100 grams of margarine

-100 grams of sugar

-2 yolks

-200 grams of 00 flour

-Untreated grated lemon rind

INGREDIENTS (for the lemon cream)

-2 lemons

-2 eggs

-100 grams of sugar

-60 grams of yogurt

-40 grams of icing sugar

-Vanilla flavor or grated lemon zest

-About 15 almonds

Preparation time: 25 – 30 minutes

Cooking time: 25 minutes

PREPARATIONLemon tart: the recipe without butter

-Knead the shortcrust pastry: In a bowl mix the yogurt with the sugar, add the yolks, finally pour the sifted flour. A —soft but firm paste must be obtained. Transfer it to the refrigerator and let it rest for at least 30 minutes.

-Prepare the lemon cream: dissolve the icing sugar in the yogurt. Apart from whipping the eggs with the sugar, perfuming with the vanilla or the grated lemon zest, lengthen with the juice of the two lemons, well filtered. Add the sweetened yogurt.

-Place the mixture in a bastard and heat it in a water bath, stirring constantly, until it becomes velvety and veils the spoon (about five minutes after boiling the water). Let it cool down.

-Turn on the static oven at 200 °.

-Pick up the shortcrust pastry, roll it out not too thin with your hands or with a rolling pin and line a cake tin of about 22 cm. in diameter.

-On the bottom sprinkle the previously finely chopped almonds.

-Cover with the warm cream and put it in the oven.

-It is ready after about half an hour when the pasta becomes golden brown.

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