檸檬塔/Lemon Tart

 

做了幾次檸檬塔，今天把它寫下來。之前有說過，派餡一般有英式的(lemon curd) 和美式(lemon pie filling)之分，英式的是不加澱粉的，除了檸檬汁主要就雞蛋或牛奶。今天做的塔比較小，英式的lemon curd做餡比較合適。之所以稱塔是英文的tart翻過來的，不稱派 是因為兩者還是有小不同。

A few attempts on lemon tarts, this is Edith's lemon curd recipe with my tart shells. (a good article talking about the difference between pie and tart.)

Ingredients(塔皮/tart shell)

1顆全蛋/1 egg

113克無鹽奶油/4-ounce unsalted butter (quarter pound)

220克低筋麵粉/220gram cake flour

30克杏仁粉/ 30gram almond powder (or replaced by
cake flour)

60克糖粉/60gram powdered sugar

1克鹽/1gram salt



Steps(步驟)

今天用機器來做，先把奶油打散，加糖和蛋(分次 確定奶油吃進去了再加) ，然後加粉和鹽，拌勻就好，整成一塊，放在兩斤的朔膠袋中冷藏鬆弛。

三十分鐘後取出擀平2mm厚，再冷藏鬆弛三十分鐘，用圓形模切下比模具(SN61845)大半公分左右的圓，置入模具內，捏成形，同樣冷藏鬆弛三十分鐘後取出，用叉子在底部搓洞，進烤箱175°C/350°F烤15分鐘。

Using machine and plastic bags would make life easier and keep hands clean, although you still need to clean the tools after done.

baked to color/烤到上色

Ingredients(餡/lemon curd)

3顆蛋黃1顆全蛋/3
egg yolks and 1 whole egg

55毫升新鮮檸檬汁/55ml
fresh lemon juice

半顆檸檬皮/lemon
zest half

55克 細砂糖/55g
sugar

40克無鹽奶油/40g
butter

Steps (步驟)

蛋、檸檬皮、檸檬汁、細砂糖打散，隔水加熱，煮約8分鐘到沸，過篩，加入切小塊的奶油，拌勻靜置即可。

Eggs, zest, lemon juice, and sugar in a bowl, mixed well and heated on a double boiler for 8 min. Strain into a smaller bowl, add cold chopped butter.

let it cool

檸檬內餡涼了就可以填入塔中，上面可以灑一點檸檬皮點綴。

Once cooled, fill into the tart shells. A bit of zest on the surface would be nice.