Lemon Tart, anyone?
With a buttery crust and a zingy lemon filling, this tart is ready for the dessert table!
Serve it for Easter, Mother’s Day, or any time you need a special treat.
Elise Bauer
We had a similar inedible result.
Then, there were my several attempts to make a Meyer lemon confit over pastry dough crust.
Still way too tart.
Simply Recipes / Elise Bauer
It just didn’t work with the lemon filling.
A truly delectable lemon tart.
Simply Recipes / Elise Bauer
Make-Ahead Tips
Simply Recipes /Elise Bauer
Love Lemon?
Simply Recipes /Elise Bauer
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Lemon Tart Variations to Try
What Is Blind Baking?
Blind baking is when you bake a pie crust empty before you fill it.
Why weigh down the crust before blind baking?
Simply Recipes /Elise Bauer
Here are detailed tips onHow to Blind Bake a Pie Crust.
But how do you do that?
You’ll want to avoid the white pith as much as possible since it tends to be bitter.
Simply Recipes /Elise Bauer
For longer storage, you’re able to freeze lemon tart, whole or in slices.
Just be sure to thaw in the refrigerator at least 24 hours in advance before serving.
Bring to a boil.
Simply Recipes /Elise Bauer
Remove from heat and drain the water.
Fill up with water again and repeat.
Bring to a boil, remove from heat, then drain.
Simply Recipes /Elise Bauer
Add water again, this time adding the sugar as well.
Simmer for 30 minutes, then drain.
Spread the zest out on a sheet of parchment paper.
Simply Recipes /Elise Bauer
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.
Simply Recipes /Elise Bauer
have a go at double-check all of the flour is coated with some butter.
Continue to mix until the dough clumps.
Shape into a ball and flatten into a disk.
Simply Recipes /Elise Bauer
Wrap the disk in plastic, and refrigerate at least an hour or up to two days in advance.
Preheat the oven to 350F.
This allows the dough to relax enough to become somewhat pliable before rolling out.
Simply Recipes /Elise Bauer
Press the dough into the tart pan.
Use your rolling pin to level the dough along the edges of the pan.
Freeze for 30 minutes.
Simply Recipes / Elise Bauer
Place aluminum foil over the crust and gently mold it to the dough in the pan.
Add ceramic pie weights (or dried beans, sugar, or rice).
Bake at 350F for 20 minutes.
Simply Recipes /Elise Bauer
Remove from the oven and lift the sides of the aluminum foil to remove the pie weights.
Let the crust cool.
Melt butter and creme fraiche together over a double boiler, stirring to combine.
Simply Recipes /Elise Bauer
Remove the top pan from heat and set aside.
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.
Simply Recipes /Elise Bauer
Add the sugar and zest and whisk until warm to the touch, about 4 minutes.
Let cool completely on a rack.
Then, chill in the refrigerator.
Simply Recipes /Elise Bauer
When ready to serve, top the tart with candied lemon zest, if you wish.
