Lemon Tart
Bright and refreshing, this easy lemon tart is perfect for perking up winter!
Servings: 8 servings
Ingredients
For the crust
- 1 cup all- purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt
- 8 tablespoons unsalted butter (1 stick)
- 2 tablespoons milk
For the filling
- 3 to 4 lemons
- 1 cup granulated sugar
- 3 large eggs
- 4 tablespoons unsalted butter
Instructions
To make the crust
- In a food processor fitted with a steel blade, add the flour, 2 tablespoons sugar, and salt. Pulse a couple of times to combine. Cut the 8 tablespoons butter into pieces and add to the processor, then pulse until the texture is like very coarse meal.
- Pour in 1 tablespoon of the milk, pulsing until the dough comes together in a ball. Add more milk, a little at a time, as needed (you might not use it all).
- Shape the dough into a disk, cover with plastic wrap, and refrigerate for at least 30 minutes.
- After chilling, preheat the oven to 350°F. Roll out the piecrust, and gently press into an ungreased 9-inch tart pan. Trim excess crust off the top. Prick it all over with a fork, and bake for 10-15 minutes, or until golden brown. Let cool.
To make the filling
- Zest lemons to get 2 tablespoons of zest, then juice the lemons to get about 3/4 cup juice.
- Whip the eggs and 1 cup sugar in the bowl of an electric mixer at medium speed. Gradually add the lemon juice and zest.
- Pour the filling ingredients into a medium saucepan, add the butter or margarine, and cook over medium heat, stirring constantly, being careful not to boil, until the lemon thickens into a curdlike custard, about 5 minutes.
- Pour filling into the baked crust. Chill until firm, at least 4 hours.
Notes
Marginally adapted from Quiches, Kugels, and Couscous by Joan Nathan.
