Lemon Tart

Name: Lemon Tart
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters lemon zest, julienned; 237 milliliters granulated sugar; 200 grams 1/2 cups flour; 1 teaspoons salt; 50 grams 1/2 cup powdered sugar; 118 milliliters (1 stick, or 1/4 pound, 112 g) unsalted butter, softened at room temperature; 1 large egg, beaten; 0 teaspoons almond extract; 1 teaspoon lemon zest; 118 milliliters (1 stick) unsalted butter; 59 milliliters crème fraîche (can sub sour cream); 2 larges eggs; 3 larges egg yolks; 177 milliliters fresh lemon juice; 150 grams 3/4 cup granulated sugar; 2 teaspoons lemon zest

The recipe Lemon Tart can be made in roughly 1 hour and 55 minutes. One portion of this dish contains roughly 9g of protein, 38g of fat, and a total of 752 calories. This recipe serves 6. It works well as a dessert. If you have lemon zest, granulated sugar, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Place lemon zest in a saucepan and cover with water by 1/2 inch. Bring to a boil.

Ingredients you will need

Lemon Zest

Water

Equipment you will use

Sauce Pan

Remove from heat, drain the water. Fill up with water again and repeat. Bring to a boil, remove from heat, then drain.

Ingredients you will need

Water

Add water again, this time adding the sugar as well. Simmer for 30 minutes, drain.

Ingredients you will need

Sugar

Water

Spread the zest out on a sheet of parchment paper.

Ingredients you will need

Spread

Equipment you will use

Baking Paper

Let dry overnight at room temperature (do not put in the refrigerator). (Tip: if you wrap the zest strands around a chopstick and let them dry wrapped, then the next day when you unwrap them, they'll hold a curly form.)

Ingredients you will need

Wrap

Equipment you will use

Chopsticks

The next day toss the zest with a little more sugar.

Ingredients you will need

Sugar

Whisk together the flour, salt, and powdered sugar in a bowl.

Ingredients you will need

Powdered Sugar

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add the butter and either use your (clean) 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.

Ingredients you will need

Butter

Dough

All Purpose Flour

Equipment you will use

Blender

With a wooden spoon, mix in the egg, 1/4 teaspoon almond extract, and 1 teaspoon of lemon zest. Continue to mix until the dough clumps.

Ingredients you will need

Almond Extract

Lemon Zest

Dough

Egg

Equipment you will use

Wooden Spoon

Chill the tart crust: Shape into a ball, flatten into a disk, wrap in plastic, refrigerate at least an hour or up to 2 days in advance.

Ingredients you will need

Crust

Wrap

Pre-heat oven to 350°F.

Equipment you will use

Oven

Roll out the tart crust: If the dough has chilled overnight, let it sit at temperature for at least 10-15 minutes before attempting to work with it. This allows the dough to relax enough to become somewhat pliable before rolling out.

Ingredients you will need

Crust

Dough

Roll

Roll out the dough by either sprinkling the dough and rolling surface with little flour, or you can roll the dough out between two sheets of parchment paper.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Baking Paper

Roll the dough out to a circle 2 inches wider in diameter than your tart pan (about a 12-inch round).

Ingredients you will need

Dough

Roll

Equipment you will use

Tart Form

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.

Ingredients you will need

Dough

Equipment you will use

Rolling Pin

Tart Form

Frying Pan

Pre-bake the tart crust:

Ingredients you will need

Crust

Equipment you will use

Oven

Place aluminum foil over the foil and gently mold it to the dough in the pan.

Ingredients you will need

Dough

Equipment you will use

Aluminum Foil

Frying Pan

Add pie weights (dried beans, sugar, rice, or ceramic pie weights).

Ingredients you will need

Dried Beans

Sugar

Rice

Bake at 350°F for 20 minutes.

Equipment you will use

Oven

Remove from oven, lift the sides of the aluminum foil to remove the pie weights, and let the crust cool.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Oven

Make the lemon curd filling: Melt butter and crème fraîche together over a double boiler, stirring to combine. (If you don't have a double boiler, bring a couple 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.)

Ingredients you will need

Creme Fraiche

Lemon Curd

Butter

Water

Equipment you will use

Double Boiler

Sauce Pan

Bowl

Remove top pan from heat and set aside.

Equipment you will use

Frying Pan

In a second bowl over the double boiler, whisk the eggs and egg yolks just long enough to warm them.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Double Boiler

Whisk

Bowl

Remove from heat and beat in the butter mixture, then the lemon juice.

Ingredients you will need

Lemon Juice

Butter

Strain the mixture through a sieve into a clean bowl and place over the simmering water.

Ingredients you will need

Water

Equipment you will use

Sieve

Bowl

Add the sugar and zest and whisk until warm to touch, about 4 minutes.

Ingredients you will need

Sugar

Equipment you will use

Whisk

Assemble and bake the tart

Equipment you will use

Oven

Pour the lemon filling into the crust and bake at 350°F for 25 minutes or until set in the middle.

Ingredients you will need

Crust

Lemon

Equipment you will use

Oven

Chill before serving:

Let cool on a rack. Chill in the refrigerator. When ready to serve, top the tart with candied lemon zest.

Ingredients you will need

Lemon Zest

Equipment

Ingredients

Servings:

237milliliters

lemon zest, julienned 237milliliters

granulated sugar 200grams

1/2 cups flour 1teaspoons

salt 50grams

1/2 cup powdered sugar 118milliliters

(1 stick, or 1/4 pound, 112 g) unsalted butter, softened at room temperature 1large

egg, beaten 0teaspoons

almond extract 1teaspoon

lemon zest 118milliliters

(1 stick) unsalted butter 59milliliters

crème fraîche (can sub sour cream)2larges

eggs 3larges

egg yolks 177milliliters

fresh lemon juice 150grams

3/4 cup granulated sugar 2teaspoons

lemon zest

Recommended wine: Cream Sherry, Moscato Dasti, Port

Lemon Tart can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.