{"id":5366,"date":"2013-10-10T18:35:24","date_gmt":"2013-10-10T18:35:24","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5366"},"modified":"2013-10-10T18:35:24","modified_gmt":"2013-10-10T18:35:24","slug":"tarte-au-citron","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/10\/tarte-au-citron\/","title":{"rendered":"Tarte au Citron"},"content":{"rendered":"

Zutaten<\/strong>
\nTeig<\/em>
\n100 g Butter (weich)
\n50 g Puderzucker
\n1 Eigelb (M)
\nSalz
\n1 Unbehandelte Zitrone; abgeriebene Schale davon
\n180 g Mehl
\nButter f\u00fcr die Form
\nF\u00fcllung<\/em>
\n3 Unbehandelte Zitronen
\n4 Eier (M)
\n125 g Butter
\n210 g Zucker
\nSalz<\/p>\n

Zubereitung<\/strong>
\n1. F\u00fcr den M\u00fcrbeteig Butter, Puderzucker, Eigelb, 1 Prise Salz, Zitronenschale und Mehl zu einem glatten, geschmeidigen Teig verkneten. Teig in Folie wickeln und eine Stunde k\u00fchl stellen.
\n2. Tarteform (24 cm \u00d8, mit herausnehmbaren Boden) d\u00fcnn mit Butter auspinseln. Teig auf ca. 28 cm \u00d8 ausrollen, in die Form legen, rundum leicht andr\u00fccken und den Rand mit einem K\u00fcchenmesser begradigen. Backpapier auf den Teig legen und mit getrockneten H\u00fclsenfr\u00fcchten auff\u00fcllen. Im vorgeheizten Ofen auf der mittleren Schiene bei 210 Grad (Gas 3-4, Umluft 190 Grad) 15 Minuten blindbacken. H\u00fclsenfr\u00fcchte und Papier entfernen, Boden nochmals 10 Minuten goldbraun backen.
\n3. F\u00fcr die F\u00fcllung die Zitronenschale fein abreiben. Dann die Zitronen auspressen (120 ml), Eier trennen und das Eiwei\u00df kalt stellen.
\n4. Butter in einem Topf zerlassen und 150 g Zucker zugeben. Eigelb, Zitronenschale und Zitronensaft zugeben und bei milder Hitze unter st\u00e4ndigem R\u00fchren (nicht kochen!) 5-8 Minuten erw\u00e4rmen, bis die Fl\u00fcssigkeit bindet und dickfl\u00fcssig ist. In eine Sch\u00fcssel geben und abk\u00fchlen lassen.
\n5. Mit den Quirlen des Handr\u00fchrers das Eiwei\u00df mit 1 Prise Salz leicht anschlagen. Restlichen Zucker nach und nach einrieseln lassen und die Masse steif schlagen.
\n6. Zitronencreme auf dem Tarteboden verteilen. Eischnee gleichm\u00e4\u00dfig mit einem Essl\u00f6ffel auf der Zitronencreme verteilen. Im vorgeheizten Backofen auf der mittleren Schiene bei 210 Grad (Gas 3-4, Umluft 190 Grad) nochmals 10-15 Minuten backen, bis das Baiser goldgelb ist. Ganz ausk\u00fchlen lassen. Tarte aus der Form l\u00f6sen und am besten mit dem elektrischen Messer in St\u00fccke schneiden.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Teig 100 g Butter (weich) 50 g Puderzucker 1 Eigelb (M) Salz 1 Unbehandelte Zitrone; abgeriebene Schale davon 180 g Mehl Butter f\u00fcr die Form F\u00fcllung 3 Unbehandelte Zitronen 4 Eier (M) 125 g Butter 210 g Zucker Salz Zubereitung 1. F\u00fcr den M\u00fcrbeteig Butter, Puderzucker, Eigelb, 1 Prise Salz, Zitronenschale und Mehl zu … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[27],"tags":[681,199],"class_list":["post-5366","post","type-post","status-publish","format-standard","hentry","category-geback","tag-tarte","tag-zitrone","item-wrap"],"yoast_head":"\nTarte au Citron<\/title>\n<meta name=\"description\" content=\"- Tarte au Citron\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/10\/tarte-au-citron\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tarte au Citron\" \/>\n<meta property=\"og:description\" content=\"- Tarte au Citron\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/10\/tarte-au-citron\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2013-10-10T18:35:24+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/10\\\/tarte-au-citron\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/10\\\/tarte-au-citron\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Tarte au Citron\",\"datePublished\":\"2013-10-10T18:35:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/10\\\/tarte-au-citron\\\/\"},\"wordCount\":288,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Tarte\",\"Zitrone\"],\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/10\\\/tarte-au-citron\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/10\\\/tarte-au-citron\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/10\\\/tarte-au-citron\\\/\",\"name\":\"Tarte au Citron\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-10-10T18:35:24+00:00\",\"description\":\"- Tarte au Citron\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/10\\\/tarte-au-citron\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/10\\\/tarte-au-citron\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/10\\\/tarte-au-citron\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Tarte au Citron\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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