Classic Lemon Tart (AR)

By IUPUI95

Experienced tart-makers may want to remove the tart from the pan bottom by inserting a pointy, thin knife between the tart crust and the pan bottom and sliding the crust onto the cake plate.

Ingredients

• Tart Shell Crust
• Makes one 9-inch pie crust or one 9-inch tart crust
• 1 cup Brown Rice Flour Mix
• 1/4 cup granulated sugar
• 1 teaspoon xanthan gum
• 5 tablespoons cold, unsalted butter
• 1 teaspoon pure vanilla extract
• Filling
• 2/3 cup fresh lemon juice
• 3/4 -1 cup granulated sugar
• 4 large eggs
• 2 egg yolks
• 1 teaspoon grated lemon zest
• 1/2 teaspoon pure lemon extract
• 1/4 cup unsalted butter, cut into four pieces

Preparation

Step 1

Filling

1) Combine lemon juice, sugar, eggs, and egg yolks in small saucepan and whisk until well-mixed. Cook, stirring constantly, over medium-low heat until filling has thickened and very thickly coats the back of a wooden spoon (temperature should be 175 °F to 180 °F on an instant-read thermometer). Filling should not boil. This should take about 10-12 minutes.

2) Remove from heat and stir in lemon rind, lemon extract, and butter. Pour filling into small bowl and press plastic wrap directly onto surface to prevent hardening. Refrigerate until approximately room temperature.

3) Pour semi-cooled filling into prebaked tart shell. Refrigerate until well-chilled. Serve cold. Store in refrigerator.

Tart Shell Crust

1) Preheat oven to 350 °F. Position rack in center of oven. Grease 9-inch metal tart pan (with removable bottom) with cooking spray. Generously dust with rice flour.

2) Combine flour, sugar, and xanthan gum in large bowl of electric mixer (or food processor). Add butter and mix (or pulse) on low speed until crumbly. Add vanilla and mix well. Press into bottom and up sides of tart pan (place a piece of plastic wrap on top of the dough if mixture seems soft and difficult to handle).

3) Bake tart crust in center of oven for about 18 minutes or until light golden. Cool on rack in pan. (You can make crust ahead. Cover pre-baked tart crust with plastic wrap and store in refrigerator until ready to fill. Best when eaten within three days of baking.)

4) Pour cooled filling into pre-baked crust while it is still in the pan and chill until cold. Place filled tart pan on top of a broad glass and carefully push down the sides so that the filled tart is sitting only on the bottom part of the pan. Move the filled tart to a cake plate. (For best results, remove pan sides and bottom once tart shell is filled and chilled.)