Hi all, happy Labor Day! Hope you all are enjoying your extra day off here in the States. I love all things citrus, so I baked a delicious lemon tart over the weekend for my honey. Here’s the quick and easy recipe!
1.5 cups flour
1/2 cup confectioners sugar
pinch of salt (1/8 tsp)
1/2 cup cold unsalted butter
1 cup fresh lemon juice (from 6 to 7 large lemons)*
1 tsp lemon zest
1/2 cup sugar
4 large eggs, beaten
1/2 cup unsalted butter, cut into pieces
*use 1 cup lemon juice for zesty flavor, use 3/4 cup for milder lemon flavor
For shortbread crust, combine flour, confectioners sugar and salt in food processor. Pulse to mix. Slowly add butter (cut into 5 to 6 chunks) 1 piece at a time. Remove from food processor when it forms a ball.
Spray tart pan with a removable bottom with cooking spray. Press dough into tart pan. Chill at least one hour. When crust is chilled, preheat oven to 400 degrees. Cover chilled dough with parchment paper and line with pie weights (or dried beans) to prevent bottom of crust from rising. Bake 13 to 15 minutes until edges are golden brown.
Remove from oven. If your edges are brown but the bottom is still undone, cover edges with foil and bake 2-3 more minutes. Allow to cool.
For filling, squeeze lemons for fresh lemon juice.
Combine juice, lemon zest, sugar and beaten eggs in saucepan. Over medium low heat slowly whisk in butter, 1 piece at a time. Cook 8-10 minutes, stirring constantly with whisk until mixture thickens and forms a curd (like pudding). Do not allow to boil. Pour into cooled tart shell.
Allow your lemon tart to cool 45 minutes.
Garnish with fresh lemon peel, more confectioners sugar, or raspberries.
So easy, and so tasty!
Enjoy the rest of your day, and be sure to eat something delicious ~ it’s good for you.