Lemon Lover's Tart

Lemon Lover's Tart
Lemon Lover's Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • TART

  • .

  • 1

    stick (4 ounces) unsalted butter, melted and cooled

  • 1/4

    teaspoon pure vanilla extract

  • 1/8

    teaspoon pure almond extract

  • Grated zest of 1 lemon, blanced and refreshed (See Note)

  • Pinch of fine sea salt

  • 1 1/4

    cups plus 1 tablespoon unbleached all-purpose flour

  • .

  • FILLING

  • .

  • 2

    large eggs, at room temperature

  • 3

    large egg yolks, at room temperature

  • 1

    cup sugar

  • 1

    stick (4 ounces) unsalted butter, at room temperature, cut into 8 tablespoons

  • Finely grated zest of 2 lemons, blanced and refreshed (See Note)

  • 1/2

    cup fresh lemon juice, strained

  • Fine strips of lemon zest, blanched and refreshed, for garnish

Directions

TART Preheat the oven to 350°. Butter a 9-inch fluted tart pan with a removable bottom. In a medium bowl, using a wooden spoon, stir together the melted butter, vanilla, almond extract, lemon zest, confectioners' sugar and salt. Gradually stir in the flour to form a smooth, soft dough. Place the dough in the center of the prepared pan. Using the tips of your fingers, evenly press the dough along the bottom and up the sides of the pan; it will be quite thin. Bake the shell in the center of the oven for 12 to 15 minutes, or just until the dough is firm and lightly browned. Let cool completely before filling. Do not remove from the pan before the tart is filled and set. NOTES To blanch lemon zest, boil it in water for 3 minutes; drain, rinse in cold water to refresh it and drain. FILLING In the top of a nonreactive double boiler set over but not touching simmering water, combine the eggs, egg yolks and sugar. Whisk frequently until the mixture is thick and pale yellow, about 10 minutes. Whisk in the butter, piece by piece, allowing each piece to melt before adding the next. Add the grated zest and lemon juice and whisk frequently until the mixture is thick and the first bubbles appear, about 10 minutes longer; do not let boil. Pour the filling into the Lemon Pastry Shell. Smooth the top with a spatula. Set the tart aside at room temperature until the filling firms up, about 30 minutes, before unmolding and serving. Garnish with the strips of lemon zest, if desired. NOTES To blanch lemon zest, boil it in water for 3 minutes; drain, rinse in cold water to refresh it and drain.

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