How To Make Alice Waters’ Lemon Tart Recipe
A creamy and tangy lemon tart with a flaky crust made from Alice Waters’ recipe.
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 4 eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/4 cup heavy cream
Instructions
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Preheat oven to 375°F.
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In a food processor, pulse flour and butter until it resembles coarse crumbs.
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Add water and process until dough comes together.
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Roll out dough and place in a tart pan. Prick the bottom with a fork and chill for 10 minutes.
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Blind bake the crust for 12 minutes.
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In a bowl, whisk eggs and sugar until pale. Add lemon juice, zest, and heavy cream. Mix until well combined.
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Pour the lemon mixture into the tart shell and bake for 30-35 minutes, or until set.
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Allow to cool before serving.
Nutrition
- Calories : 635kcal
- Total Fat : 38g
- Saturated Fat : 23g
- Cholesterol : 246mg
- Sodium : 69mg
- Total Carbohydrates : 67g
- Dietary Fiber : 2g
- Sugar : 34g
- Protein : 9g
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