French Lemon Tart 法式檸檬撻

Since I became vegetarian, there are always the lemons in my fridge. 
The nutrition of the lemons are rich source of vitamin C, providing 64% of daily value in a 100g serving (table).  Lemons contain numerous phytochemical, including polyphenols and terpenes. As with other citrus fruits, they have significant concentrations of citric acid (about 47 g/l in juice).

Among the French pastry, the lemon tart is my favourite dessert which I adore the feeling of sour and sweet at the same time in the mouth.  Recipe is adapted from joy of baking which the lemon curd is too sweet and fluid for my taste, so I adjusted the quantity of sugar and add some corn flour.

Recipe:  (20cm springform mould)
Pate sablee (shortbread crust)
250g     flour
125g     melted butter 
70g       sugar
1tsp      vanilla seed or paste
2 pcs     egg yolk
1/8 tsp  salt

Lemon curd filling:
100ml    lemon juice
120g      sugar
3pcs       egg
10g        corn flour
20g        butter
a pince of salt

Cooking method:  preheat the oven 180c

Procedure:
Pate sablee (shortbread crust)
a)  Pour the flour/sugar/salt into the food processor, pulse once; then pour the liquid ingredients and pulse around 10 times, until the mixture becomes small
sticky doughs;

b)  Put all the doughs on the wrap, assemble them together and close the wrap with enough space around, press the dough to 1.5cm thick, keep in the fridge
at least half hour to one hour;

c)  Roll the dough a bit bigger than the mould size, about 0.6cm thick; place the
dough onto the mould and press it with the thumb; make some small holes with a fork on the dough to avoid bump up when bake, bake 15-18 mins or until golden; put aside.

Lemon curd filling
a)  Mix well the egg with sugar, then lemon juice /corn flour /salt, pour into a pot with medium heat, stir until the mixture is thicken (not boil to 100c);

b)  Stir in the butter to lemon mixture, keep them in the fridge for better consistence;

Pour the lemon curd onto the mould, done and serve -- yummy :)

自從我成為素食主義者，總是在我的冰箱內找到檸檬。
而它的營養是維生素C豐富的來源，100g的服務（表）提供64％每日價值。檸檬含有大量的植物化學物質，包括多酚和萜烯。與其他柑橘類水果，它們具有顯著濃度的檸檬酸（約47克/升在果汁）。

在所有法國糕點中，檸檬撻是我最愛吃的甜點，我喜歡在嘴裡同時有酸甜的感覺。我將joy of baking的配方修改了，對我來講檸檬醬太甜和太流質，所以我調整糖的數量，並添加一些玉米粉。

配方：（20厘米彈簧形模具）
Pate sablee（脆餅外殼）
250克           麵粉
125克           融化的黃油
70克             糖
1茶匙            香草種子或糊狀
2個               蛋黃
1/8茶匙         鹽

檸檬醬餡：
100毫升         檸檬汁
120克            糖
3顆                蛋
10克              玉米粉
20克              牛油
少許鹽

烹飪方法：烤箱預熱180℃

步驟：
Pate sablee（脆餅外殼）
a）倒入麵粉/糖/鹽放入食品處理器，單按一次;再倒入液體組分和單按約10下，直到混合物變少許粘的小麵團;

b）將在所有的小麵團放在保鮮紙上，把它們組裝在一起，然後關閉並留足夠的空間在周邊，用手按麵團到1.5厘米厚，放在冰箱至少半小時至一小時;

c）將麵團擀比模具尺寸大一點，約0.6厘米厚;將麵團放到模具內，然後用大拇指按貼;以避烘焙時起泡，用叉子在麵團上針一些小孔，烤15-18分鐘或直到金黃色。

檸檬醬餡
a）將糖和蛋拌勻，然後與檸檬汁/玉米粉/鹽攪拌，倒入鍋中用中火加熱，攪拌直到混合物變稠（不要煮沸至100℃）;

b）把牛油拌進檸檬醬裡，並放在冰箱裡，會有更好凝乳感;

將檸檬醬倒進脆餅外殼，完成 。。。 yummy :)