MARCHESI DI SAN GIULIANO

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LEMON TARTS

Difficulty

Preparation time

Cook time

Serves

Easy

15 min.

25 min.

6

Difficulty

Preparation time

Cook time

Serves

Easy

15 min.

25 min.

6

Ingredients

For the pastry:

240 g Rice oil

150 g Brown sugar

400 g Flour ‘0’

Grated organic lemon peel

A pinch of salt

For the filling:

- (using water gives it a light consistency similar to gelatine; to make a thicker richer custard use non-dairy cream instead)

500 ml of filtered water

The juice of one organic lemon

The peel of one organic lemon

3 tablespoons of brown sugar

2.5 tablespoons of corn starch

A pinch of turmeric powder

HOW TO MAKE

For the pastry:

Pour the oil in a bowl, add the sugar and whisk. Add the flour, lemon peel, salt and almond milk. Mix by hand until the pastry is smooth and homogenous. Divide into equal parts and place in the small tart pans, shaping the base and edges by hand. Make holes with a fork and add a teaspoon of organic lemon marmalade, taking care to spread it well and evenly.
Bake for 25 minutes at 180°.

For the filling:

Blend all the ingredients. Make sure that the lemon peel is very thin, you can use a potato peeler to remove the yellow part only, avoiding the white which is bitter.
When all the ingredients are perfectly blended and the peel has been broken into microscopic pieces, heat in a pan and bring to the boil whilst mixing constantly. The cream will start to become solid, turn off the flame and leave it to cool down. Put the custard in the tarts, leave the cream to finish cooling and enjoy! My heartfelt thanks go to lamartinaverde.com for the recipe and photos.

Print recipe

Difficulty

Preparation time

Cook time

Serves

Easy

15 min.

25 min.

6

Ingredients

For the pastry:

240 g Rice oil

150 g Brown sugar

400 g Flour ‘0’

Grated organic lemon peel

A pinch of salt

For the filling:

- (using water gives it a light consistency similar to gelatine; to make a thicker richer custard use non-dairy cream instead)

500 ml of filtered water

The juice of one organic lemon

The peel of one organic lemon

3 tablespoons of brown sugar

2.5 tablespoons of corn starch

A pinch of turmeric powder

HOW TO MAKE

For the pastry:

Pour the oil in a bowl, add the sugar and whisk. Add the flour, lemon peel, salt and almond milk. Mix by hand until the pastry is smooth and homogenous. Divide into equal parts and place in the small tart pans, shaping the base and edges by hand. Make holes with a fork and add a teaspoon of organic lemon marmalade, taking care to spread it well and evenly.
Bake for 25 minutes at 180°.

For the filling:

Blend all the ingredients. Make sure that the lemon peel is very thin, you can use a potato peeler to remove the yellow part only, avoiding the white which is bitter.
When all the ingredients are perfectly blended and the peel has been broken into microscopic pieces, heat in a pan and bring to the boil whilst mixing constantly. The cream will start to become solid, turn off the flame and leave it to cool down. Put the custard in the tarts, leave the cream to finish cooling and enjoy! My heartfelt thanks go to lamartinaverde.com for the recipe and photos.

Print recipe

TO COMPLETE THE RECIPE

TO COMPLETE THE RECIPE

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