I seem to have misplaced my lemon tart! How very embarrassing.
Should you find it anywhere please let me know. I miss it desperately!
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
- Preheat the oven to 350 degrees F.
- Whisk the eggs, egg yolks and sugar together for 2 minutes. Add the remainder of the ingredients and mix well.
- 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.
- Carefully place the tart on a baking sheet.
- Bake for 25 minutes or until the tart doesn’t jiggle when shaken.
- Let cool completely.
- I recommend serving with slightly sweetened whipped cream.
Note: Yields one 9-inch tart.