I seem to have misplaced my lemon tart! How very embarrassing.

Should you find it anywhere please let me know. I miss it desperately!


Lemon Tart

Adapted from Once Upon a Tart … by Frank Mentesana and Jerome Audureau.

For the tart crust:

Follow the same recipe as for the Alsatian Apple Tart. In this case, once you’ve lined the tart pan with the crust, you must par-bake the crust.

To par-bake it, heat the oven to 375 degrees F. Prick the bottom of the tart crust with a fork. Line the crust with foil paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the aluminum foil and bake for an additional 5 minutes. Let cool.

For the lemon tart:

  • 1 par-baked tart crust (see above)
  • 3 large eggs
  • 3 large egg yolks
  • 1/2 cup plus 2 tablespoons sugar
  • zest of 1/2 a lemon
  • 3/4 cup lemon juice
  • 1 cup heavy cream
  1. Preheat the oven to 350 degrees F.
  2. Whisk the eggs, egg yolks and sugar together for 2 minutes. Add the remainder of the ingredients and mix well.
  3. Pour carefully into the par-baked tart crust. If you have extra, Frank and Jerome recommend pouring it off into ramekins and baking it along with the lemon tart.
  4. Carefully place the tart on a baking sheet.
  5. Bake for 25 minutes or until the tart doesn’t jiggle when shaken.
  6. Let cool completely.
  7. I recommend serving with slightly sweetened whipped cream.
  8. Enjoy!

Note:  Yields one 9-inch tart.

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