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Lemon Curd Tart

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Class Details

Dish Name:
Dish Description: If you are Italian cuisine lovers, you cannot dislike lemon, which is the protagonist of this recipe. An ideal dessert to end a meal with guests and make a great impression!
Dish Description: Medium/High
Class Length: 120 minutes
Total Prep. Time: 75 minutes
Total Cook Time: 45 minutes
Total Served: 10
Class Language: English
Class Location: Zoom from Roma, Italy

€25,00

/ PER CLASS
ONLY 15 SEATS REMAINING.
CLASS DATE
March 27, 2021
CLASS TIME (ITALIAN )
7:00 pm

15 in stock

All classes are over zoom

Class Description

In this cooking class, we will learn how to make a lemon-based dessert. The lesson will cover various pastry techniques, such as the preparation of a shortcrust pastry, the creation of a lemon curd and, the cooking of Italian meringue.

It is a fresh but also a tasty dessert that can be served and eaten at any time of the day, from breakfast to dessert after a meal. And it is, therefore, suitable for any season.

The lemon, the protagonist of the recipe, will give acidity and freshness to the dessert. While the Italian meringue will enrich the tart with a sweet note.

Ingredients

For the shortcrust pastry:

  • 250 grams (1.97 cup) Soft Wheat Flour Type 00 (Cake Flour or All-Purpose Flour)
  • 100 grams (7 tbsp) Butter, cut in cubes
  • 100 grams (8 tbsp) Granulated sugar
  • 1 Egg
  • 1 Pinch salt

 

For the lemon curd:

  • 220 grams (1.1 cup) Granulated sugar
  • 100 grams (7 tbsp) Butter, cut in cubes
  • 30 grams (4 tbsp) Cornstarch
  • 3 Lemons
  • 3 Eggs
  • 2 Yolks
  • Lemon zests of 3 lemons

 

For the Italian meringue:

  • 200 grams (1 cup) Granulated sugar
  • 100 grams Egg whites (about 3 medium eggs)
  • 30 grams (2 tbsp) Water

Tools Used

Below we’ve listed the tools you need to help prepare this recipe. Not all tools are necessary and alternatives for each can be found. If you would like to purchase any of these click on the item and you will be linked to Amazon for check out.
Food processor
Plastic wrap
Parchment paper
Fluted 22 cm / 9-inch tart pan with removable bottom
Legumes or rice
Pots
Whisk
Spatula
Kitchen towels

Day Before Class

Buy the ingredients, all the ingredients should be very fresh

Day Of Class

Take the eggs out of the fridge 1 hour before the class starts

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