Lemon Cream Tart, Made LIVE by Anna Olson!
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Lemon Cream Tart made by Anna Olson Live!
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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
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![[Lemon Tart][Explained in subtitles]Chef patissier teaches](http://i.ytimg.com/vi/TFNI3IdZJ8U/mqdefault.jpg)
It looks so light , enjoying watching you and thank you for sharing
Thank you Anna for taking your time to teach us much appreciated
Hello Anna, watching from Johannesburg SOUTH AFRICA 12.15am. Have to share...I made your last weeks quiche recipe over the weekend ....oh yummy 👌🇿🇦
Thank you for this recipe. Stay safe and God bless
Watched this video today 8/14/23 new to your channel but am loving your recipes
Hello Anny, what a shame not being able to understand English. These lines, I write them with the help of the Google translator.
But I am comforted to be able to send you my greetings and thanks, for transmitting your knowledge to me.
I witnessed your presentation in Buenos Aires, together with Osvaldo Gross and, as expected, they were both fabulous.
Later, my daughter gave me the book Pastry with Anna, magnificent.
From Buenos Aires Capital, Argentina I send you an affectionate greeting.
Néstor Jorge Wajntraub
Study English man ?!! Not more than a year and you will be OK !!!!
You can use youtube to learn English. Also you did great with your translation with google. I am proud of you.
Re-play
Sorry I missed the live steam.... Kids' appointment got in the way ;) (hehe....mom life!)
Plz share ur puff pastry recipe for hot n humid weather like 🇮🇳
Hello from georgia 🇬🇪 (tbilisi)
Thank you, Anna for making this video. How did you get the lemon tart out of the mold without breaking it? Thanks...
Hi Anna from West Yorkshire England. I love all ur recipes and have a few of ur books. They all come out just like u say...thank u for sharing x
If you are making the bass one cup bisket and half cup ground Armond it is good mix together
Por favor!!!!! Subtítulos en español!!!!
Please!!! 🙏🏼🙏🏼🙏🏼🙏🏼
Look very delicious I love lemon tart🤤😋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧
I love your interaction with your viewers.
In India we don't get commercial sour cream. What can I use as a substitute?
To stabilize whip cream my friend uses a little bit of unflavoured gelatin (dissolved in hot water and cooled) it never loses its taste or shape.
An easier stabilizer is powdered milk. No need to dissolve before adding to whipped cream.
@@forget3817 815r
4.12 am in Melbourne hi
Ok you’ve answered my question
I baked along with you and this tart is really really yummy. This recipe will be filed under 'Very Impressive, Delicious, Knock It Out Of The Park, Blow Every Other Dessert On The Table, Out Of The Water'! Since we still can't have company over for dinner, my husband and I are forced 😜 to eat it all ourselves *sigh*, poor us 😂.
Anna, when I made this the first time, it was excellent, hence making it two more times since. However, the last two times I made it, the filling was a bit grainy. Could an incorrect temperature of the butter be responsible for that? Admittedly, I only notice it when I actually eat the pie as I didn't taste the filling either before or after the addition of the butter.
Saludos, desde CostaRica.
Esther from Scotland ,when you coming back on our screens Anna please
This channel is so underrated.
Hello from Mauritius..
hi anna i made you sponge cake it comes out perfect thanks for the tips!!
Hello Anna I am from India 🇮🇳 I am ur big fan wish u lots of luck u r simply the BEST
I Love watching you from the Most Southern Tip of Africa, South Africa, waiting for the macaroons. Thank you
I have a special request, and that is, if you would be able to do some keto deserts?
Anna. Thank you for your work in this show. We miss your teaching on tv. You are just wonderful fir us learning. Maureen cried when she received your signed new book as she was so happy and has been baking from it for her family
Anna I really think your a fabulous baker, thank you
Missed another live stream...🙄😪😪😪😪
I know how to cook the cookies bread cake i really love Cook's
Hello from Vallejo,CA ❣️.
Can you use quail eggs in place of regular chicken eggs? If so, how many quail eggs for every regular chicken eggs? Thank you.
Hmm silky smooth loveliness
Hello from Honduras, Central America! I am a big fan of your recipes(trust them sooo much!)
I like lemon so much that's why I like lemon cakes and tarts❤ welkom Free State South Africa 😅
I also freeze my lemons.😎
Thanks Anna, thumbs up for this video. Can i use plain sour yoghurt inplace of sour cream.
Hi Anna, greetings from México, tasteful lemon pay, love it!
These live videos are not for me. Too long, pure disappointment. I really miss professional videos Anna used to make - clean, short, polished.
En español por favor
Would love your thoughts on the recent news about butter being hard at room temp because of palm oil being added to cow's feed.
I know it is kind of randomly asking but does anyone know a good site to stream newly released tv shows online ?
Woah my country got mentioned! I always watch your show on AFN, love your recipes as always!
Thanks Anna!!! ❤️🤩❤️Hugs from Venezuela!!!
Can't get enough of yre recepie it so superlicious what makes it so intersting is u explain step by step which makes it so easy. Trinadad
Amazing
Hi Anna. I like your show I have made lots of pastries from the cook book and show
When you are making the bass put sum ground Armond in the biscuits bass it makes it good please try it
Someday i try all of your yummy receipts 😊
What do you need the sour cream for & can I do without
Same thing re milk powdewr
Thank you for the tip Anna!! I made this today and it was much smoother than my last attempt! So delicious!
I am making this tomorrow!! Yum! 🍋
Hello you looks beautiful in this blouse , I love your recipies from Montreal
started watching all good until I saw all the butter added to the curd. naw i'll find a different recipe.
I like too see some date squares. anna is have always loved your recipes...
Anna, you need a little cart by your side to put all your used stuff out of the shot ;-) (you need me as your assistant)
Hello from Sudbury , Ontario
Thank you for this recipe I am from Malta Thank you GOD BLESS YOU 💖💖💖💖💖
Would just like to ask if I use lady fingers, if I pulse ladyfingers - am I to melt the same amount of butter? How much do I use - ladyfingers in grams. Thankyou . Elda (Sweden)
Hi can you do mango curd. From Singapore. Queenie
Plz more more 😘 cooks
Anne, I wish I could absorb all you are saying all at once. Lots to learn from you. I re-watch your video and write things down. You're technical in the way you cook. Wonderful way to learn how to bake or cook. Thank you.
that lemon curd isn't as luscious as you Anna ;)
Hi love ur videos. Can you double check the weight on the crushed cookie crust listed is 375 g as it was way too much when I made it. I just watched another video of yours and that crust recipe shows 155g which I believe is accurate. Just wanted to ask since mine was a fail and someone else doesn't do the same. Thank u!
I made this a few days ago for our family Easter dinner: superb dessert. Excellent recipe and very helpful video presentation. Thank you Anna, for sharing your special talents with us.
From Colorado… love watching your classes!! Thank you!💚
Greetings from Taiwan. I would love to see a good Lemon Mousse Cake recipe if you would. It brings good memories.
Hello, from the Philippines. I’m glad you pointed out that calamansi can be a substitute for lemon. I really miss enjoy watching your videos. 😍
Hi Anna I'd like you to make an icebox cake with fruits please, ok Terry from Jamaica
Wud like to see a recipe with that roasted white chocolate
I wish I could be ur student, I have this passion for baking but not much confidence.
Hello Anna I am John from Iowa. I just wanted to know are you using salted or non salted butter. I love your show. Thank you for them.
Hi Anne I’m new to your programme and am really enjoying it. Could I warm fresh cream slightly and add lemon juice to sour it?
Nice recipe, I’ll do it soon. Thanks from Madrid, Spain in Europe🥰🌹😘
About mango recipes... It is a family staple of ours to make mango pie. Just like you would do a peach cobbler. Delish!!
Greetings from Greece! Can we use a classic nonstick springform pan(23cm)for this recipe?
I love ur channel u have such great recepices
You are just my most favourite Pastry Chef! I was born in South Western Ontario, Canada. Now living in Michigan, USA. I never miss one of your wonderful videos. Thank you so much, for all that you do. Since I haven’t been able to come home for over a year now, I get very lonesome. Just hearing your voice and watching your videos makes me feel like I’m at home. So thanks, ever so much! You and Michael have definitely made this time apart, so much more tolerable. Baking is my most cherished time and a great stress reliever. I look forward to another one of your amazing creations.
Hi..i love all your recipe..watching from Philippines
I believe you put the cut lemon back in the drawer instead of the tool? 😂
So happy to hear your mum got her vaccine today - yay!
Making this a day later. Time for a cuppa while the lemon curd cools
Hello from Guayaquil Ecuador happy
Hi, Ruth I am also from Ecuador
Elabbassi faiza I love all your recipe Anna Olson I live in Mississauga
Hiii
Hallo from South Africa
Please use gram as well thanks
Anna Why do you bake the biscuit crumb crust?
Great Recipe Anna thank you from Ireland!
By the ground Armond
Missed the live show but Hi from Australia 😀
Hello Anna I'm from Zambia & I love your recipes ❤
Add butter to it as well
I enjoyed lived recipe
Black forest please
Thanks for the recipe 😍
Hi, ana olson .from philippines.😘😘😘
Thankyou for something other than chocolate
Hello from Chile! Love your recipes!!
This one is a winner