• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

April 10, 2020

Lemon cream on a crumb crust Cake

Lemon cream on a crumb crust Cake

Print this recipe
Serving Size
18cm tart ring
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 hour, 20 minutes
Lemon cream on a crumb crust Cake

Ingredients

For the crumb crust base :

  • 60g unsalted butter
  • 70g plain flour/cake flour (T45)
  • 18g almond flour
  • 50g white sugar
  • a dash of salt
  • 1/2 zest of lemon

For the lemon cream

  • 50ml lemon juice (sieved)
  • 1 egg
  • 50g white sugar
  • 50g unsalted butter

For the topping cream

  • 200ml heavy cream/whipping cream (more than 35% fat is preferable)
  • 30g white sugar
  • 6g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

  • 1. Process flour, almond powder, sugar, dash of salt and zest of lemon in your food processor for a few seconds and then add butter. Process until the mixture becomes crumbly. Do not process too much : the dough should remain crumbly.
  • 2. Prepare the tart ring (about 20cm diameter) by lightly greasing the edges of the ring with butter or cooking spray. Line the side of the ring with parchment paper. Place on a baking sheet.
  • 3. Transfer the crumbles into the bottom of the tart ring (on the baking sheet). Spread it slightly up the sides of the tart ring too, pushing with your finger.
  • 4. Bake 20~25min at 160℃.
  • 5. Remove from the oven and let it cool to room temperature on a wire rack.
  • 6. Meanwhile, make the lemon curd : In a medium bowl, whisk together egg and sugar. In a microwave safe bowl, add lemon juice and microwave 40~45s at 600W. Gradually add the hot lemon juice into the egg mixture. Mix well at each addition.
  • 7. Transfer the egg mixture into a cooking pot, then add the butter. Cook over medium-low heat, stirring constantly, until mixture is thickened.
  • 8. While the lemon curd is still hot, pour and spread it over the crust, filling it. Let it sit in the fridge until it has set.
  • 9. Whip chilled whipping cream for a few seconds, add granulated sugar, and beat until stiff peaks form.
  • NOTE : If your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Then add when your cream is getting a soft peak.
  • 10. Fit a pastry bag with your desired tip (here I used a small circle tip) and fill it with the cream. Pipe out the desired shape over the lemon curd. Let is sit in the fridge until serve.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Chilled Desserts, Cooking, Cooking Recipe, Sweet cooking

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Chicken Isobeyaki December 21, 2021
  • Katsuo Furikake – Japanese Rice Seasoning August 29, 2021
  • Spinach Ramen Noodles with Philips Pasta Maker August 29, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Fresh pasta with Philips Pasta Maker August 1, 2020
  • Homemade Udon w Philips Pasta Maker March 20, 2020
  • Dans la lune Thanks for the kind words! I think I got the 2mm s
  • jill ross thank you for these great recipes I brought my mac
  • oscar mackenzie i love you
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2022 DANS LA LUNE - Template by Bloom