Classic lemon tart
Chatelaine
Angus Fergusson
Tart and tangy but still deliciously sweet, this impressive dessert is creamy, delicate and oh so easy!
Ingredients
-
1 1/4 cups
all-purpose
flour
-
2 tbsp
granulated sugar
-
1 tbsp
lemon zest
, about 1 lemon
-
1/2 cup
cold unsalted
butter
, cut into small cubes
-
1
egg yolk
FOR FILLING
-
2
eggs
-
5
egg yolks
-
1 cup
granulated sugar
-
1/3 cup
35%
cream
-
2/3 cup
fresh
lemon juice
, about 3 lemons
-
icing sugar
, for dusting
Instructions
- POSITION rack in bottom of oven. Preheat to 350F. Combine flour with sugar and lemon zest in a food processor and whirl until mixed. Add butter and egg yolk. Whirl just until crumbs start to clump together, about 1 min. Transfer dough to centre of a 9-in. tart pan with 1 1/8-in. sides and a removable bottom. Press dough from middle of pan to edges. Using fingertips, press dough up edges of pan until even with rim. Line pastry with a large sheet of parchment paper. Fill with dried beans or pie weights to hold pastry in place while it bakes. Place tart pan on a baking sheet. Bake on bottom rack 25 min.
- WHISK eggs and egg yolks with sugar in a large bowl until mixed. Whisk in cream, then lemon juice. After crust has baked 25 min, remove parchment and beans. Pour filling through a sieve into crust. Return tart (on baking sheet) to bottom rack and bake until edges of filling start to bubble and centre looks smooth, 30 min. Filling should jiggle a bit when pan is lightly shaken. Cool completely on a rack. Refrigerate at least 1 hour to set filling. To unmold tart, rest pan on an overturned bowl and let rim slip away from base. Loosen tart from the base with a thin metal spatula. Sift icing sugar overtop just before serving. Will keep well, refrigerated, up to 2 days.
Tip:
Use the bottom of a large measuring cup to evenly press dough for crust.
Nutrition (per serving)
- Calories
- 256,
- Protein
- 4 g,
- Carbohydrates
- 30 g,
- Fat
- 14 g,
- Fibre
- 1 g,
- Sodium
- 18 mg.
