Fragrant lemon tart, with refreshing lemon, sweet creamy flavor, and a crispy tart crust, a perfect small dessert for summer.

First, let's make the butter tart crust: 100 grams of fully softened unsalted butter and 35 grams of sifted powdered sugar.

Whip until the color turns white and the volume increases.

Add 1 room-temperature egg.

Continue to beat until smooth and even.

Sift in 200 grams of cake flour.

Stir evenly with a spatula.

Then gently knead it into a ball by hand.

Wrap with plastic wrap and refrigerate for 1 hour.

Take out the refrigerated dough and cut off a portion first.

Roll it into an even thin sheet 3-4 millimeters thick through parchment paper.

Place it into the tart shell mold.

Use a rolling pin to remove the excess pie crust; I made one 6-inch and two 2-inch ones.

Poke some air holes with a fork.

Place another layer of parchment paper and put on the baking stone or soybeans. This way, it presses the bottom, so it won't puff up or deform while baking.

Preheat the oven to 180°C, place the tart crust in, and bake for 10 minutes to set its shape.

1 lemon, first take the lemon zest.

Then take some lemon juice and set it aside.

Now prepare the lemon cream mixture, prepare 3 eggs, and add 120 grams of light cream.

Then add 45 grams of fine granulated sugar and mix evenly first.

Finally, add the lemon zest and lemon juice, and mix well.

Take out the baked tart crust.

Pour in the lemon cream liquid.

Preheat the oven to 140℃ and bake for 45 minutes.

Sprinkle a layer of shredded coconut for decoration.

Lemon cream tart, done O(∩_∩)O

The tart crust is crispy and fragrant, the cream filling is sweet and sour, and it tastes great.