柠檬曲奇塔
酥脆的塔壳内填满用鸡蛋和黄油制成的丝滑柠檬酱。酸甜的口感与复活节甜点相得益彰。
- 烹饪时间
- 55 分钟
- 份量
- 411 kcal
- 材料
- ≈ $0.42
- 蛋白质
- 7 g
材料
- 1 Wheat flour 33 克
- 2 Butter包装 180 克 约等于 $1.58 23 克
- 3 Sugar 21 克
- 4 Lemon≈ $4.70 每千克 27 克
- 5 Eggs包装 10 个 约等于 $1.93 0.5 个
- 6 Salt 按口味
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将1杯面粉、20克冷黄油、10克糖和一小撮盐混合，迅速搓成碎屑，揉成团，如有需要加入1–2茶匙冷水。
将面团压入塔模中，用叉子扎孔，冷藏10分钟。
在190°C下烘烤15–18分钟，至金黄色，完全冷却。
在炒锅中搅拌1个鸡蛋、剩余糖、柠檬汁和少许柠檬皮。
以小火煮5–7分钟，不断搅拌，直到酱汁变稠并能挂在勺上。
离火后加入剩余黄油，填入塔壳，冷藏20分钟。
小贴士
- 为什么这样做
- Add the butter to the dough cold so it doesn't melt while you knead and stick to your hands. Warm butter makes the dough sticky and less crumbly.
- 可替换食材
- Instead of lemon juice, use 15 ml of vinegar, but the curd will be less fragrant. Instead of butter in the dough, use 15 g of unsalted margarine, but the taste will change.
- 常见错误
- If the curd doesn't thicken, you cooked it over too high a heat, so it curdles or turns lumpy. Cook it until it bubbles lightly, but don't let it boil.
- 保存与加热
- Keep in the fridge for 3 days, with cling film over the curd. Reheat for 20 seconds in the microwave, but it's better eaten fresh, as the curd dries out quickly.
- 搭配建议
- Serve with tea after lunch or dinner when you want something light but sweet. Goes well with coffee or dried fruit compote.
评论 0
登录 以便发表评论。
还没有评论。