THE PERFECT LEMON TART
FOR THE CRUST:
1/2 cup (1 stick) unsalted butter
2 tablespoons finely grated lemon zest, divided use
1 3/4 cups all-purpose flour
1 1/4 cups granulated sugar, divided use
2 pinches of salt, divided use
FOR THE FILLING:
6 large eggs
1 cup fresh lemon juice (about 4 lemons)
1/2 cup heavy (whipping) cream
Confectioners' sugar (for dusting)
TO MAKE THE CRUST:
Position a rack in the middle of the oven and preheat the oven to 350 F. Have ready an 11-inch tart pan with a removable bottom.
Melt the butter in a small saucepan over medium heat, add 1 tablespoon of the zest, and let stand for 5 minutes.
Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers. Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
Bake for 20 minutes, or until the crust is light golden brown. Let cool on a wire rack while making the filling.*
TO MAKE THE FILLING:
Process the remaining 1 cup of granulated sugar and the remaining 1 tablespoon of zest in a food processor until the zest is finely ground; set aside.
Whisk together the eggs, the sugar and processed zest mixture, the lemon juice and another pinch of salt in a medium bowl until smooth; set aside.
Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks. Whisk the cream into the egg mixture until blended.
Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
Bake for 25 to 30 minutes, or until the filling is set in the center. Let the pie cool on a wire rack.
TO SERVE:
Just before serving, generously sift confectioners' sugar over the tart. Cut into wedges and serve.
*After prebaking the crust, look for any cracks that the filling could seep through. Make a paste with about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal them."
Makes 1 (11-inch) tart, 10 servings
Source: Luscious Lemon Desserts by Lori Longbotham
FOR THE CRUST:
1/2 cup (1 stick) unsalted butter
2 tablespoons finely grated lemon zest, divided use
1 3/4 cups all-purpose flour
1 1/4 cups granulated sugar, divided use
2 pinches of salt, divided use
FOR THE FILLING:
6 large eggs
1 cup fresh lemon juice (about 4 lemons)
1/2 cup heavy (whipping) cream
Confectioners' sugar (for dusting)
TO MAKE THE CRUST:
Position a rack in the middle of the oven and preheat the oven to 350 F. Have ready an 11-inch tart pan with a removable bottom.
Melt the butter in a small saucepan over medium heat, add 1 tablespoon of the zest, and let stand for 5 minutes.
Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers. Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
Bake for 20 minutes, or until the crust is light golden brown. Let cool on a wire rack while making the filling.*
TO MAKE THE FILLING:
Process the remaining 1 cup of granulated sugar and the remaining 1 tablespoon of zest in a food processor until the zest is finely ground; set aside.
Whisk together the eggs, the sugar and processed zest mixture, the lemon juice and another pinch of salt in a medium bowl until smooth; set aside.
Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks. Whisk the cream into the egg mixture until blended.
Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
Bake for 25 to 30 minutes, or until the filling is set in the center. Let the pie cool on a wire rack.
TO SERVE:
Just before serving, generously sift confectioners' sugar over the tart. Cut into wedges and serve.
*After prebaking the crust, look for any cracks that the filling could seep through. Make a paste with about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal them."
Makes 1 (11-inch) tart, 10 servings
Source: Luscious Lemon Desserts by Lori Longbotham
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Caribbean Fudge Pie (using Baker's Chocolate and Maxwell House Instant Coffee recipe)
- Pumpkin Chocolate Tart (pie, using chocolate crumb crust)
- Cuisinart Pie Pastry (using butter, food processor)
- Traditional Lemon Meringue Pie (Argo Cornstarch box recipe)
- Coconut Cream Pie (like Marie Callender's)
- Maple Pecan Pie
- Apple Pie with Cheddar Cheese Pie Crust (diabetic recipe)
- Paradise Pumpkin Pie (Philadelphia Cream Cheese recipe, 1980's)
- Cherry Tarts (Domino sugar recipe, 1940's-50's)
- Pineapple Philly Pie (Philadelphia Cream Cheese recipe, 1950's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute