Tart Lemon Triangles

Ingredients and Weight:

• All-purpose flour (1 1/2 cups/180g)
• Unsalted butter (1/2 cup/113g), cold and cut into cubes
• Ice water (1-2 tablespoons)
• Lemon curd (1 cup/240g)
• Heavy cream (1/2 cup/120ml), whipped
• Lemon (1 large)
• Granulated sugar (1/4 cup/50g)

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour and butter. Use your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Add ice water 1 tablespoon at a time until the dough just comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch. Use a sharp knife or pastry cutter to cut out 16 triangles.
5. Transfer the triangles to the prepared baking sheet and bake for 15-20 minutes, or until golden brown on the edges.
6. Let the triangles cool completely.
7. Spread lemon curd on the bottom half of each triangle.
8. Top with whipped cream and sprinkle with lemon zest and granulated sugar.

Nutritional Information:

Per serving (1 triangle):

• Calories: 250
• Fat: 15g
• Saturated fat: 10g
• Cholesterol: 75mg
• Sodium: 200mg
• Carbohydrates: 25g
• Fiber: 1g
• Sugar: 15g
• Protein: 4g

Dish Characteristics:

• Flaky and buttery crust
• Tart and creamy filling
• Bright and refreshing lemon flavor
• Perfect for any occasion

User Comments:

• "These lemon triangles are so delicious and easy to make. I love the combination of the tart lemon curd and the sweet whipped cream."
• "The perfect summer dessert! The lemon flavor is so refreshing and the crust is melt-in-your-mouth good."
• "I've made these triangles several times now and they always turn out amazing. They're a hit with my guests every time."

Special Precautions and Tips:

• To ensure a flaky crust, keep the butter cold and work quickly.
• If the dough is too crumbly, add a little more ice water.
• If the dough is too sticky, refrigerate it for a longer period of time.
• To make the lemon curd ahead of time, store it in the refrigerator for up to 1 week.
• Serve immediately for the best taste experience.