OMG! It snowed here yesterday. Yep, snow. What is going on? I mean it’s mid-April. Yesterday was tax day and it snowed…maybe there’s some symbolism there somewhere. All I know is I’ve had it with snow and winter even though my best friend actually loves it!
So the other day it was almost 80 degrees and today I’m wearing a winter coat. But it’s time to say hello to one of my favorite flavors of warmer weather, Lemon. I love lemon tart which combines the tart lemony flavor with a slightly sweet and flaky crust and some fresh made whipped cream on top. This is one of my favorite desserts that isn’t chocolate (other than creme brulee).
To make the crust:
- 1 1/2 cups all purpose flour (I like King Arthur flour)
- 2 1/2 Tablespoons sugar
- 1 stick plus 1 tablespoon very cold butter cut in chunks
- 1 extra large egg, separated
- 2 tablespoons plus 1 teaspoon ice water
- 1/4 teaspoon kosher salt
Pulse the flour, sugar and salt in food processor about 6-8 times just to mix. Add the butter and pulse until it looks and sort of feels like cornmeal. Add the egg yolk to the mixture and the ice water (no ice just the cold water) and pulse about 10-12 times until the dough comes together. Dump out on to a lightly floured board, form into a disc and wrap with plastic wrap and refrigerate for 25 minutes. Remove the dough from the fridge, roll out to a 12 inch circle and now you’re ready to place in to the 10 inch tart pan (with a removable bottom). Some people like to roll up the dough with the rolling pin, lay over the tart pan and carefully place it in. I tend to gently fold the dough, then lay in the pan. You’ll need to fold over the excess dough and use it to reinforce the edges of the pan. Once you’re done, wrap the dough again and refrigerate for another 25 minutes.
Heat the oven to 350 degrees F and then put the tart pan on a sheet pan and prick the bottom of the crust with a fork. Cover the shell with parchment paper and fill with some dried beans or pie weights, and bake the shell for 25 minutes. Remove from the oven, and then lightly beat the egg white with a splash of water and then brush on to the bottom and sides of the tart shell. Let it cool and now make the filling.
- 1 cup fresh lemon juice (4 large or about 5 regular size lemons)
- zest of one lemon
- 1 1/2 cups sugar
- 1/4 cup heavy cream
- 1/4 teaspoon kosher salt
- 4 large eggs (room temperature)
I use my stand mixer with the whisk attachment. Whisk together all the ingredients for about 3 minutes. Pour the mixture into the tart shell, carefully put in the 350 oven and bake for 22-25 minutes, depending on your oven. The curd should jiggle a little bit when it’s done. Be careful not to over bake! Remove from the oven, cool, and let it come to room temperature. Remove the tart ring bottom.
- 8 ounces heavy whipping cream
- 1 1/2 teaspoons vanilla
- 1 1/2 Tablespoon powered sugar
Use a hand mixer and whip until nice and creamy consistency, but don’t overdo it or you’ll end up with butter. I like to use a metal bowl that I’ve had chilling in the freezer for about a half hour. Enjoy your lemon tart!