Lemon Tart

Availability: In stock

Yield : 4 Tartlets
INGREDIENTS
For the crust:
  • 1 2/3 cups flour
  • 1⁄4 cup granulated sugar
  • 1⁄2 teaspoon salt
  • 1 1⁄4 sticks (10 tablespoons) sweet, chilled butter
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2 teaspoons cold water

For the lemon filing:
  • 1 cup fresh lemon juice
  • 5 Tablespoons grated lemon zest
  • 1/2 cup (1 stick) melted sweet butter
  • 6 eggs, slightly beaten
  • 1 cup granulated sugar

Directions

Additional Info
Prep Time: Active: 30; Inactive: 2-3 hours
Cook Time: 28 minutes
Level: Easy
Yield : 4 Tartlets
INSTRUCTIONS
Prepare the crust:
  • Preheat the oven to 425°F.
  • Sift flour, sugar and salt into mixing bowl.
  • Cut chilled butter pieces into bowl.
  • Using fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles coarse meal.
  • Stir egg yolks, vanilla and water together and add to other mixture and blend, using fork.
  • Shape dough into ball (work quickly, no more than 45 seconds).
  • Place dough on pastry board, with heel of hand, push dough 6 to 8” away from you, repeat until all dough has been worked.
  • Re-form dough into a ball, wrap in wax paper and chill for 2-3 hours.
  • Roll out dough between 2 sheets of wax paper making rounds large enough to line pan.
  • Fit loosely into pan and press to fit.
  • Place aluminum foil over bottom of tartlet and weight with beans or rice.
  • Bake 8 minutes, remove foil and weights.
  • Prick the bottom of dough in several places with fork; return to oven for 3 – 4 minutes.

Prepare the lemon filling:
  • Preheat the oven to 400°F.
  • Whisk lemon juice, grated zest and melted butter in bowl.
  • Beat in eggs and sugar, mix well.
  • Pour into the partially baked tartlet shells and bake about 20 minutes or until golden brown.
  • Garnish with fresh fruit, lemon zest, whipped cream or dust with confectioners’ sugar.

Warranty & Use

Reviews

Made it
I don't know what happened, but I got scrambled eggs in a lemon pie basically. Disappointing.
I knew that could happen when you cook the filling on the stove. I wish there would have been some instruction to prevent it.
Overall Satisfaction 40%
Quality 40%
Reviewed Dec 31, 2014 by Val

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Lemon Tart

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