Lemon and Cream Cheese Tart
Desserts (warm)Cook time: 0 min.
Servings: 10
Servings: 10
Ingredients for Lemon and Cream Cheese Tart
| 1 | pcs | Lemon to marinate |
| 1 | dl | Water |
| 100 | g | Sugar |
| 150 | g | Chopped hazelnuts |
| 2 | tsp | Vanilla sugar |
| 3 | pcs | Lemons (the shell must be used only from the 2) |
| 3 | dl | Sour cream-38% |
| 3 | dl | Whipped cream |
| 4 | pcs | Eggs |
Instructions for Lemon and Cream Cheese Tart
To prepare the Lemon and Cream Cheese Tart recipe, please follow these instructions:
The egg yolks are whipped with sugar and vanilla sugar for a light cream. Mix the crushed shells and juice from the lemons. The cream is whipped and mixed with creme fraiche and cream of egg yolks. The egg whites are whipped stiff and turned in gently. At the bottom of the spring shape sprinkle with half of the hazelnuts. The finished pie is poured into the mold - and the last nuts are sprinkled. The mold is packed in film and frozen at approx. 18 degrees. The pie is served in thin slices with a little cold cream and sugar-sliced lemon slices.
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