Lemon Cream Tart, Made LIVE by Anna Olson!
Lemon Cream Tart made by Anna Olson Live!
Thank you to our sponsor Rolling Meadow for making this livestream possible! Check them out at the links below!
https://www.rollingmeadowdairy.com/
https://www.facebook.com/rollingmeadowdairy
https://instagram.com/rollingmeadowdairy?hl=en
https://twitter.com/rollingmeadowd
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Recipe
Serves 8 to 10 (Makes one 9-inch/23 cm pie or tart)
Prep Time: 20 minutes, plus chilling
Cook Time: 5 minutes
Ingredients
Creamy Lemon Curd:
1 cup (200 g) granulated sugar
¾ cup (175 mL) fresh lemon juice
2 Tbsp (12 g) finely grated lemon zest
2 Tbsp (30 mL) full-fat sour cream
4 large eggs
2 large egg yolks
1¼ cups (285 g) unsalted butter, room temperature, cut in pieces
Assembly and Topping:
1 Crumb Crust, cooled (recipe follows)
1 cup (250 mL) whipping cream
2 Tbsp (16 g) icing sugar
1 Tbsp (5 g) skim milk powder
1 tsp vanilla extract
Directions
1. For the curd, whisk the sugar, lemon juice, lemon zest, sour cream, eggs and egg yolks together in a large metal bowl. Place the bowl over a pot filled with 1 inch (2.5 cm) of water gently simmering over medium heat. Whisk constantly (but not vigorously) until the mixture thickens (when the froth on top of the liquid dissipates, you know you are getting close), about 5 minutes. Strain the curd into a bowl and let it sit, uncovered, to cool to room temperature (stirring occasionally accelerates this).
2. Transfer the cooled curd to a blender or food processor. Add the butter all at once and then blend until smooth (it will be fluid).
3. Pour the filling into the cooled crust and chill, uncovered, for at least 3 hours.
4. For the topping, whip the cream to a soft peak using electric beaters or a stand mixer fitted with the whip attachment, then whip in the icing sugar, skim milk powder and vanilla. Spread or pipe this topping over the lemon cream and chill, uncovered, until ready to serve. The pie will keep after slicing, loosely wrapped, in the fridge for up to 2 days.
Crumb Crust
Makes one 9-inch (23 cm) pie or tart crust
Prep Time: Under 10 minutes
Cook Time: 10 minutes
1½ cups (375 g) graham cracker crumbs, chocolate cookie crumbs, gluten-free cookie crumbs or other finely crushed crisp, sweet cookie
¼ cup (60 g) unsalted butter, melted
1. For the crust, preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) pie plate or round tart pan with a removable bottom.
2. Stir the graham (or other) crumbs and melted butter together until evenly combined, then press into the pie plate. Bake for 10 minutes and cool completely on a rack before filling.
Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020
Shop Anna Olson Cookbooks:
- http://lickst.at/shopannaolson
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
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Thank you to our sponsor Rolling Meadow for making this livestream possible! Check them out at the links below!
https://www.rollingmeadowdairy.com/
https://www.facebook.com/rollingmeadowdairy
https://instagram.com/rollingmeadowdairy?hl=en
https://twitter.com/rollingmeadowd
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Serves 8 to 10 (Makes one 9-inch/23 cm pie or tart)
Prep Time: 20 minutes, plus chilling
Cook Time: 5 minutes
Ingredients
Creamy Lemon Curd:
1 cup (200 g) granulated sugar
¾ cup (175 mL) fresh lemon juice
2 Tbsp (12 g) finely grated lemon zest
2 Tbsp (30 mL) full-fat sour cream
4 large eggs
2 large egg yolks
1¼ cups (285 g) unsalted butter, room temperature, cut in pieces
Assembly and Topping:
1 Crumb Crust, cooled (recipe follows)
1 cup (250 mL) whipping cream
2 Tbsp (16 g) icing sugar
1 Tbsp (5 g) skim milk powder
1 tsp vanilla extract
Directions
1. For the curd, whisk the sugar, lemon juice, lemon zest, sour cream, eggs and egg yolks together in a large metal bowl. Place the bowl over a pot filled with 1 inch (2.5 cm) of water gently simmering over medium heat. Whisk constantly (but not vigorously) until the mixture thickens (when the froth on top of the liquid dissipates, you know you are getting close), about 5 minutes. Strain the curd into a bowl and let it sit, uncovered, to cool to room temperature (stirring occasionally accelerates this).
2. Transfer the cooled curd to a blender or food processor. Add the butter all at once and then blend until smooth (it will be fluid).
3. Pour the filling into the cooled crust and chill, uncovered, for at least 3 hours.
4. For the topping, whip the cream to a soft peak using electric beaters or a stand mixer fitted with the whip attachment, then whip in the icing sugar, skim milk powder and vanilla. Spread or pipe this topping over the lemon cream and chill, uncovered, until ready to serve. The pie will keep after slicing, loosely wrapped, in the fridge for up to 2 days.
Crumb Crust
Makes one 9-inch (23 cm) pie or tart crust
Prep Time: Under 10 minutes
Cook Time: 10 minutes
1½ cups (375 g) graham cracker crumbs, chocolate cookie crumbs, gluten-free cookie crumbs or other finely crushed crisp, sweet cookie
¼ cup (60 g) unsalted butter, melted
1. For the crust, preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) pie plate or round tart pan with a removable bottom.
2. Stir the graham (or other) crumbs and melted butter together until evenly combined, then press into the pie plate. Bake for 10 minutes and cool completely on a rack before filling.
Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020
Shop Anna Olson Cookbooks:
- http://lickst.at/shopannaolson
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
Channel optimization by TubeBuddy: http://lickst.at/kgoJA05
