Lemon Tart

Lemon Tart

Lemon Vanilla Bean Shortbread Crust:

·         1 ½ cups all-purpose flour

·         ½ cup powdered sugar

·         1 teaspoon salt

·         Zest of 1 small lemon

·         Seeds of 1 vanilla bean

·         10 tablespoons unsalted butter, cold

·         1 egg yolk


Lemon Filling:

·         7 egg yolks

·         2 whole eggs

·         1 cup granulated sugar

·         Zest of 4 small lemons

·         2/3 cup fresh lemon juice (from 4-5 small lemons)

·         4 tablespoons unsalted butter, melted

·         3 tablespoons heavy cream, cold


For the crust, combine the flour, powdered sugar, salt, lemon zest and vanilla bean seeds in a food processor.  Drop in the butter, a tablespoon at a time, then the egg yolk, pulsing to incorporate until moist and crumbly.  Press the crumbs against the bottom and up the sides of a 9-inch round tart pan with a removable bottom.  Freeze for 30 minutes.

Preheat the oven to 375.  Set the tart pan on a baking sheet.  Spray a piece of foil with non-stick spray; place greased side down against the crust; fill foil with dried beans or pie weights.  Bake for 20 minutes, then remove from the oven and remove the foil and beans.

Meanwhile, set a heatproof bowl over a pan of simmering water, so that the bottom of the bowl is not touching the water.  In the bowl, whisk together the egg yolks, eggs, sugar, lemon zest, lemon juice and melted butter.  Cook the filling while whisking constantly, until thick enough to coat a spoon, about 7-10 minutes.  Remove the bowl from the pan of water and pour the filling through a fine mesh strainer to strain out the zest.  Whisk the cream into the filling.

Pour the filling into the pre-baked crust and bake for 10-15 minutes, until the filling is set.  Cool at room temperature for two hours, then refrigerate for several hours before serving chilled.

Baker's Note:  If garnishing with powdered sugar, wait to sprinkle on the powdered sugar until just before serving, since the sugar will melt and disappear after a few minutes.


Shortbread Crust and Tart Designs from Curly Girl Kitchen

Lemon Filling Adapted From America’s Test Kitchen

Comments