Recipe

Print

Lemon Tart

Yield: 1 9-inch tart

Author: Sarah Truesdell

Ingredients

For the tart shell

• 2 cups (280g) all-purpose flour
• 1/4 cup (30g) almond flour (optional, may replace with 1/4 cup nut flour or 3 tbsp all-purpose flour)
• 1/2 cup (4 oz) unsalted butter
• 3/4 cup (100g) powdered sugar
• 1 egg

For the filling

• 1 cup (8 oz) freshly-squeezed lemon juice
• grated zest of two medium lemons
• 3/4 cup (150g) granulated sugar
• 12 tablespoons (170g) butter, salted or unsalted, cut into cubes
• 4 large eggs
• 4 large egg yolks

Instructions

Make the tart shell

1. In a large bowl, sift together the all-purpose flour and almond flour.
2. In the bowl of a stand mixer fitted with the paddle attachment, or the bowl of a food processor, or a large bowl and a wooden spoon, beat the butter together with the powdered sugar until creamy.
3. Add the egg and beat until smooth.
4. Add the flour mixture and mix at low speed until the mixture forms a dough ball. Don't over-mix.
5. Press evenly into tart pan. Trim off excess (see note for explanation of how to do a rolled out version). 
6. Prick all over with a fork and freeze for 15 minutes. 
7. Preheat oven to 350℉.  Bake for 25 minutes, until firm and lightly golden brown.  

Make filling

1. Preheat the oven to 350ºF .
2. In a medium-sized, heavy bottom sauce pan, whisk together the lemon juice, zest, sugar, butter, eggs, and egg yolks.
3. Set a fine mesh sieve over a bowl and have nearby.
4. Heat lemon mixture over medium heat until butter is melted. Whisk continuously until the mixture thickens and mounds up when you drop it on top of itself.
5. Press through the sieve into a bowl then pour into the pre-baked tart shell.
6. Smooth the lemon filling in the prebaked tart shell and bake until the curd is just set. About 5 to 6 minutes.
7. Remove from the oven and let cool before slicing and serving.

Notes:

For a thin, even tart shell:

Pat the dough into a round disk, no more than 2 inches thick, wrap tightly with plastic and chill in the refrigerator for 20 minutes.

Preheat oven to 350F.

Remove the bottom of the tart pan and place in the middle of a large piece of parchment paper. Trace a circle around the pan bottom, about 1 1/2 inches bigger than the bottom. Replace the bottom into the tart ring. Turn the parchment paper over so your ink or pencil graphite does not come into contact with your pastry. Dust parchment with flour. Roll dough out into a circle about 1/8 of an inch thick, using a top piece of parchment when the dough begins to stick to your rolling pin.

Carefully remove top piece of parchment. Carefully flip the crust over the tart pan. Peel off the parchment and ease pastry into shell. Repair any cracks or tears.Press dough into the corners. Trim the top, prick all over with a fork.

Cover tart with large piece of parchment and fill with dried beans or pie weights (careful not so spill into the actual pastry). Bake for 20-25 minutes until golden brown. Let cool completely.

Did you make this recipe?

Tag @sugarbysarah on instagram and hashtag it #bakewithsarahLA

Created using The Recipes Generator