Lemon Tart - pretty easy one

ChowderMan

Pizza Chef
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Lemon Tart

crust:
in a food processor
pulverize / near flour 1/3-1/2 cup sliced almonds
blend in
1 cup AP flour
1/4 cup sugar
1/4 tsp kosher salt
1/2 tsp almond extract

pulse in 6 tbsp cold unsalted butter

3-5 tbsp iced water to make it come together.

roll into a ball - chill for 2-3 hours

pre-heat oven to 425'F

roll dough out into a circle - I roll it out about to the diameter of the pan bottom - then put the (thick) circle into the pan and use a flat bottom water glass to squeeze it out and up the sides.
If it gets soft, chill for a bit then unfold dough into a 9 or 10 inch pan for blind baking
note: I prefer the 9" as I think the crust amount is a bit slender for a 10" pan
can use a solid fluted pan - I use a spring form pan
bake at 425'F about 20-25 minutes until nicely browned.
remove from oven - shell can be filled hot or cooled.

the filling:
3 large whole eggs
plus 3 egg yolks
1 cup sugar
3/4 cup fresh squeezed lemon juice
no need to worry with seeds/pulp/etc it is strained later
2 tbsp lemon zest (about 3 lemons worth)

don't even think of bottled lemon juice.

heat slowly in a stainless or glass pan
add 6 tbsp of unsalted butter
melting butter slowly into the lemon mix.

cooks until it just thickens - should pour easily - do not curdle - then strain into the crust/shell

bake at 325'F about 10 minutes
just until center is set -
overbaking causes it to go sticky & glue-like.

cool & unpan - with the spring form I use a long knife to slice under the bottom and transfer to a plate.

allow the tart to cool completely - a warm crust will break apart very easily.

can be topped with any sliced fresh fruit - strawberries, mangos, or stuff like blueberries in a clear gelatin - or whip cream - chopped nuts - or just nothing.



 

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