Recipe

Lemon Cream Flan Recipe

	Alagrecque / All my dishes 2 years, 8 months ago A surprising tart which doesn't show how sweet it is at first but leaves a lemon fragrant afterwards. Prep:90m Cook:25m Servings:8	Alagrecque
	lemon tart flan difficult fragrant

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Ingredients

for the dough

50 gr yeast

50 ml milk warm

550 gr flour

50 gr sugar

5 eggs

2 tsp salt

1 lemon zest

200 gr butter

for the filling

2 eggs

200 gr sugar

100 gr flour

100 gr butter

1 pinch salt

500 ml cream 33% fat

2 tsp lemon zest

2 tsp lemon juice

1/2 tsp vanilla extract

1 egg yolk

40 gr. confectioner’s sugar

Directions

Dissolve the yeast in the milk.

Knead the flour with the sugar and dissolved yeast.

Add the eggs, salt and grated lemon zest. Knead for 7-8 mins, then add the butter in small pieces.

Cover with plastic wrap and let it rest in the refrigerator overnight.

Grease a flat pie pan with butter, roll out the dough and line the pan with it. Allow it to rise in a warm place for 1 hour.

Brush the edges with egg yolk and prick the base with a fork.

With a pastry wheel (or a knife) cut off thr surplus dough from the edges.

Combine the eggs, half of the sugar, and lemon zest in a heavy medium-size saucepan and whisk the mixture until it is smooth.

Add the lemon juice and butter and cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil.

Pour the lemon mixture into a bowl, and cover the surface with plastic wrap.

Refrigerate until cold and thick for at least 3 hours.

Beat the cream until stiff.

Gently fold the whipped cream into the lemon mixture.

In another bowl mix the flour with the other half of the sugar, a pinch of salt and vanilla extract.

Cover the dough with this mixture of dry ingredients.

With a pastry bag pipe the whipped cream on top of the dry mixture and then dust the surface with confectioner’s sugar.

Bake in a preheated oven at 230 C. for 15-20 mins.

Allow to cool before serving.

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