Lemon Tart

PORTLAND PEEPS


Adapted from a recipe by Susan Branch


Preheat oven to 350°F. 

Butter a 9x14” tart pan (or you can cut the recipe in half and use an 8” square).


Crust:

1 cup (2 sticks) unsalted butter, softened

2 cups unbleached flour

1/2 cup powdered sugar

1/2 teaspoon lemon extract

2 pinches of salt


Place all ingredients into a food processor and mix until soft and smooth. Please evenly into the tart pan and bake for 20 minutes.


While the crust is baking, make the topping.


Topping:

2 cups sugar

1/2 teaspoon lemon extract

4 eggs

Juice and zest of 1−2 lemons

1/2 cup unbleached flour

1 teaspoon baking powder

powdered sugar for dusting the top


In a kitchen mixer, beat eggs well. Gradually add sugar and mix until mixture is thick. Add all other ingredients (except the powdered sugar). Beat. Pour this mixture over the baked crust and return it to the oven. Reduce heat to 325°F. Bake 30-35 minutes until it turns golden. Cool and remove from tart pan. Sift powdered sugar over the entire tart. Cut into squares.

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