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Easter: Baked Lemon Tart

Source of Recipe

From "Gather At Home" by Monika Hibbs


Recipe Introduction

"I say, when life gives you lemons, use 'em! I've always loved lemons and gravitate to all lemon-flavored treats, from lemon meringue pie to lemon bars. My love for lemons continues with this semi-sweet lemon tart. You'll want to mark this page because this tart is nothing short of delicious. With its bright yellow filling, it's also a statement piece, making it the perfect dessert to serve at an Easter meal or any other special occasion. You can eat it on its own, but it also pairs nicely with a serving of fresh raspberries and a dollop of whipped cream."

List of Ingredients

Crust:
◦ 1 � cups all-purpose flour
◦ ⅓ cup confectioners' sugar
◦ � cup unsalted butter, cut into 1-inch cubes
◦ � teaspoon kosher salt
◦ 1 egg yolk
◦ 2 tablespoons whipping cream

Filling:
◦ 3 eggs
◦ 2 egg yolks
◦ � cup whipping cream
◦ � cup granulated sugar
◦ Zest of 1 lemon
◦ � cup fresh lemon juice (about 4 lemons)


Recipe

To make the crust, add the flour, confectioners' sugar, butter, and salt to the bowl of a food processor and pulse until the mixture resembles sand. In a medium bowl, whisk together the egg yolk and cream. Add to the bowl of the food processor and pulse until the dough just comes together. Turn the dough out onto a clean counter and shape it into a disc. Wrap the disc in plastic wrap and let chill in the fridge for about 30 minutes.

Roll out the dough between two sheets of parchment paper until it is about 1⁄16 inch thick. Place it in a 10-inch tart pan with a removable bottom, pressing it onto the bottom and fluted edges. Using a paring knife, remove any dough that sticks out of the pan. Place the pan on a baking sheet and put it in the freezer for 30 minutes.

Preheat the oven to 350� F. Crumple up a piece of parchment paper to eliminate any sharp edges that would dig into the dough and line the tart with it. Put either baking weights or dried beans on the parchment paper and blind bake the crust for 15 minutes. Remove the parchment paper and weights and return the crust to the oven to bake for an additional 10 minutes, until golden. Remove the crust from the oven and reduce the temperature to 300� F.

To make the filling, whisk together the eggs, egg yolks, cream, granulated sugar, lemon zest, and lemon juice in a large bowl. Using a fine mesh sieve, strain the mixture into a large glass measuring cup with a spout.

Place the tart pan back in the oven on the middle rack. Slide the rack out halfway and slowly pour the filling into the tart shell. Gently slide the rack back in. Bake for 25 to 30 minutes, until the center is almost set (it should still move a bit when you gently shake the pan). It will continue to set once you remove it from the oven. Let cool completely, then cover the tart with plastic wrap and place it in the fridge to chill for at least 4 hours before serving. Store in an airtight container or covered with plastic wrap in the fridge for up to 3 days.

Serves 8