How To Make Lemon Tart
Bright and golden, this lemon tart is filled with sweet and tart filling over buttery crust, and candied lemon zest for topping.
For the Candied Zest:
- 1cuplemon zest,julienned
- 1cupgranulated sugar
For the Crust:
- ½cuppowdered sugar
- ½cupunsalted butter,(1 stick) softened at room temperature
- 1large egg,beaten
- ¼tspalmond extract
- 1tsplemon zest
For the Lemon Filling:
- ½cupunsalted butter,(1 stick)
- ¼cupcrème fraîche,can sub sour cream
- 2large eggs
- 3large egg yolks
- ¾cupfresh lemon juice
- ¾cupgranulated sugar
- 1½tsplemon zest
Place lemon zest in a saucepan and cover with water by ½ inch. Bring to a boil. Remove from heat, drain the water. Fill up with water again and repeat. Bring to a boil, remove from heat, then drain.
Add water again, this time adding the sugar as well. Simmer for 30 minutes, drain.
Spread the zest out on a sheet of parchment paper. Let dry overnight at room temperature (do not put in the refrigerator)*. The next day, toss the zest with a little more sugar.
Whisk together the flour, salt, and powdered sugar in a bowl. Add the butter and either use fingers or use a pastry blender, to mix the butter into the flour until the dough forms flaky crumbs and lumps. Try to make sure that all of the flour is coated with some butter.
With a wooden spoon, mix in the egg, ¼ teaspoon almond extract, and 1 teaspoon of lemon zest. Continue to mix until the dough clumps.
Shape into a ball, flatten into a disk, wrap in plastic, refrigerate at least 1 hour or up to 2 days in advance.
Pre-heat oven to 350 degrees F.
If the dough has chilled overnight, let it sit at temperature for at least 10 to 15 minutes before attempting to work with it. This allows the dough to relax enough to become somewhat pliable before rolling out.
Roll out the dough by either sprinkling the dough and rolling the surface with little flour, or roll the dough out between 2 sheets of parchment paper.
Roll the dough out to a circle 2 inches wider in diameter than the tart pan (about a 12-inch round).
Press the dough into the tart pan. Use a rolling pin to level the dough along the edges of the pan. Freeze for 30 minutes.
Place aluminum foil over the foil and gently mold it to the dough in the pan. Add pie weights (dried beans, sugar, rice, or ceramic pie weights).
Bake at 350 degrees F for 20 minutes. Remove from oven, lift the sides of the aluminum foil to remove the pie weights, and let the crust cool.
Melt butter and crème fraîche together over a double boiler*, stirring to combine. Remove top pan from heat and set aside.
In a second bowl over the double boiler, whisk the eggs and egg yolks just long enough to warm them. Remove from heat and beat in the butter mixture, then the lemon juice.
Strain the mixture through a sieve into a clean bowl and place over the simmering water. Add the sugar and zest and whisk for about 4 minutes until warm to touch.
Pour the lemon filling into the crust and bake at 350 degrees F for 25 minutes or until set in the middle.
Let cool on a rack. Chill in the refrigerator. When ready to serve, top the tart with candied lemon zest.
- Tip: Wrap the zest strands around a chopstick and let them dry wrapped. They’ll hold a curly form the next day.
- If a double boiler is not available, bring 2 inches of water to simmer in a saucepan, place a stainless steel or pyrex bowl on top of the saucepan, making sure the bottom of the bowl is not touching the simmering water.
- Calories: 559.44kcal
- Fat: 28.19g
- Saturated Fat: 16.63g
- Trans Fat: 0.94g
- Monounsaturated Fat: 7.78g
- Polyunsaturated Fat: 1.66g
- Carbohydrates: 73.31g
- Fiber: 2.04g
- Sugar: 52.50g
- Protein: 6.44g
- Cholesterol: 203.56mg
- Sodium: 183.49mg
- Calcium: 55.66mg
- Potassium: 119.59mg
- Iron: 0.94mg
- Vitamin A: 261.07µg
- Vitamin C: 25.20mg
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