풍미 가득! 가장 맛있는 레몬타르트 만들기 The best lemon tart recipe / How to make perfect lemon tart

Hello, I'm Yenne.
Today, I'm going to introduce you to a lemon tart recipe that is full of flavor :)
The ultimate recipe that you can't get out of once you taste it!
I prepared it ambitiously, so please make it once :)
Tart ring diameter 16cm * 1 EA
10~15 minutes at 170 degrees / 8~10 minutes without pressing stone
- Tart shell
60g unsalted butter
40g sugar powder
20 g eggs
110g soft flour
Almond powder 20g
-Lemon Peeling
25ml lemon juice (for one lemon)
40g eggs
70g condensed milk
Corn Starch 4g
Lemon zest 1g
12 minutes at 160 degrees
- whipped cream topping
200g fresh cream
40g condensed milk
[Creating a tart shell]
1. Whip unsalted butter at room temperature with sugar powder.
2. Add salt and add beaten eggs to 1 in 3 times and mix until resistance is formed by whipping.
3. Add soft flour and almond powder and mix as if cutting.
4. Spread the dough with the spatula as if pressing it quickly to mix the dough evenly.
5. Cover both sides of the dough with thick plastic vinyl or 2 pieces of parchment paper, and then roll it down to 3mm thickness with a rolling pin.
6. Rest in the refrigerator for 2 hours or more.
7. Spread the rested dough on the tart mold.
8. Lightly tap the bottom surface with a fork and put a pressing stone on the parchment paper.
9. Bake in the oven for 13 minutes at 170 degrees with the pressing stone on / 8 minutes without the pressing stone.
[Make Lemon Curd Filling]
10. Mix eggs, lemon juice, condensed milk, and corn starch evenly with a whisk, filter through a sieve, and add lemon zest to mix.
11. Put it in a tart shell and bake at 160 degrees for 10 minutes.
[Creating/Decorating Whipped Cream]
12. Place a bowl on top of cold ice water and whip whipped cream and condensed milk.
13. Put fresh cream on the lemon tart and finish with thyme and lemon zest.
Subscriptions and likes are a big help!
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[@Anya.....____838]

شكرا جزيلا على كل وصفاتك الرائعة 😍

[@yennehome]

Thank U❤

[@xuanthuygiap2388]

tam huyet qua , em rat thich video nay a

[@yennehome]

Cảm ơn🧡

[@김유연-g5k]

안녕하세용!! 넘넘 이쁜 레몬타르트에 끌려서 들어왔습니다. 전 3호팬밖에 없는데 혹시 계량을 어떻게 변경하면 될까요?

[@yennehome]

안녕하세요😊 계량을 넉넉히하는 편이라 동일양으로 만드시면 딱 맞으실 거예요:)

[@김유연-g5k]

@@yennehome 꺅 감사합니당!!

[@trinhviet260]

great mong ad post them nhieu video nhu vay nua a

[@초록별-h8c]

선물용으로 도전해보려고 검색하니 첨보는 분의 타르트가 눈에 들어왔네요.
타르트 쉘에 소금이 들어간다고 되어있는데, 계량된 레시피는 빠져있어서요. 한꼬집 정도일까요? 글구, 생크림 토핑에 연유40g과 설탕20g을 각각 비교시 어느쪽이 더 달까요? 보통 생크림양에 10%의 설탕을 넣는것과 어느정도의 차이인지 궁금해서요.

[@윤심-l1g]

혹시 지름 28cm 팬에다 하면 계랑을 2배로 하면 맞을까요?

[@sageetumma4699]

ขอเป็นภาษาไทยบนวีดีโอที่คุณได้แสดงแล้วด้วยค่ะ

[@yennehome]

I’ll try🧡

[@thanhlam9060]

mong channel cua ban ngay cang phat trien

[@inespozoleon8846]

En Español

[@yennehome]

The Español subtitle is prepared now. It's auto translation so it can be a little bit wrong. But I hope it's helpful a little bit. Thank you!

[@NyangNyam]

안녕하세용 영상 잘봤습니다 ㅎㅎ만들어먹고싶은데 혹 쉘 재료의 아몬드가루20g대신 박력분20g으로, 필링이나 생크림토핑에 들어가는 연유를 메이플시럽으로 대체해도될까요?

[@yennehome]

안녕하세요:) 타르트지의 경우 맛은 좀 달라지지만ㅜ 아몬드가루대신 박력분20g으로 바꾸셔도 되고요~ 생크림토핑의 연유는 메이플시럽은 분리현상이 날 수 있어요ㅠ 연유 대체로는 설탕을 넣으시는걸 추천드려요:)

[@희소식-t4h]

19cm틀로 했을때 혹시 추천해주실만한 배합이 있을까요?!

[@yennehome]

계량을 넉넉하게 하는편이라 19cm틀에도 레시피와 동량으로 만드셔도 될 것 같아요😊

[@leeoes]

혹시 이거 냉장보관 또는 냉동보관 기간 알려주실 수 있나요?

[@yennehome]

냉장3일 보관가능하셔요😊

[@leeoes]

안녕하세요 라임으로 대체해도 괜찮을까용?

[@yennehome]

안녕하세요 네 대체 가능하셔요😊