Lemon Tart
This beautiful lemon tart instantly brings you that warm sunshine feeling. It`s all in the colour. That refreshing, zesty and light dessert is perfect for these warm weather days. It instantly cools you down and is a perfect way to end a delicious bbq dinner. This recipe uses the same dough from the peanut butter and jam cookie sandwiches I posted earlier this week. I love when I have a versatile back pocket recipe I can use to create several recipes. You will need a few things to make this recipe successful: a 9 inch tart pan with a removable bottom and a large metal mixing bowl. This recipe requires lots of chilling time, about 3 hours in total. So make sure you plan so your tart is prepared on time. You could garnish this tart with lemon slices as I did, edible flowers or piped whipping cream. They will all look beautiful. Be sure to leave a comment if you bake this tart and share a photo with me on instagram. Happy baking!
- 05/21/2021
- 12-16
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Ingredients
- Tart
- 10 tbsp unsalted butter at room temperature
- 10 tbsp sifted icing sugar
- 1 yolk from a hard boiled egg
- 1 raw egg yolk
- ½ tsp pure vanilla extract
- 1 ¾ cup cake and pastry flour
- ¼ tsp salt
- Lemon filling
- 3 eggs
- 3 egg yolks
- ¾ cup granulated sugar
- 1 tbsp lemon zest
- ⅔ cup fresh lemon juice
- ⅔ cup unsalted butter
- ½ cup plain Greek yogurt ( I used 2%)
Directions
- Step 1
- Tart
- Step 2
- In a stand mixer with a paddle attachment, mix butter and sugar together until creamed together.
- Step 3
- Use a metal sieve and push the raw egg yolk through to a small bowl. Stir the vanilla into the egg and then add this to the butter mixture. Mix on low until blended.
- Step 4
- Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a disk and wrap in plastic wrap and chill in the fridge for about two hours.
- Step 5
- Remove dough from the refrigerator and place on a floured work surface. Gently knead and roll into a large 12 inch circle. Gently lift the dough into the tart pan with the removable bottom and press the dough into the bottom and up the sides. Trim the excess dough from the edges. Use a fork to dock and then place in the refrigerator to chill for 30 minutes before baking.
- Step 6
- Preheat the oven to 325℉
- Step 7
- Place the tarte on a large baking sheet and bake for 20 minutes or until the edges just begin to brown. Remove to a cooling rack while you prepare the filling.
- Step 8
- Step 9
- Lemon Filling
- Step 10
- You will need a large metal bowl and a saucepan. The metal bowl must be able to sit on top of the saucepan.
- Step 11
- In a large metal bowl whisk together all the eggs, sugar, lemon zest and juice.
- Step 12
- Place about 1 cup of water in a saucepan and let simmer. Place the metal bowl with the whisked ingredients on top of the saucepan for 1 minute.
- Step 13
- Cut the butter into tiny cubes. Add the cut up butter and continually stir the lemon mixture until it has thickened. This may take up to 5 minutes.
- Step 14
- Using a mesh sieve, strain the lemon curd into a new large bowl.
- Step 15
- Whisk in the greek yogurt.
- Step 16
- Immediately add lemon filling to the cooled tart shell and spread evenly. Place in the refrigerator for at least 2 hours or up to 3 days. The tart is best served on the same day it is made.
- Step 17
- This recipe was adapted and inspired from Ana Olson`s Tarte Au Citron.
