Last week while wandering the produce section I found some Meyer lemons, which aren’t always available at my market. So naturally I picked up a bunch. I immediately thought of a lemon tart. I guess I’m pining away for Spring to get here – lemon tarts always remind me of a great Spring luncheon. The recipe I’m sharing today is so simple. Just roll out your pastry crust in a tart pan and bake it off. Then whip up your lemon filling and you are good to go. Enjoy! Oh, and think of Spring with every bite!
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 3 tablespoons (or more) ice water
- 1 cup (2 sticks) unsalted butter
- 1 cup sugar (super fine recommended)
- 1/3 cup fresh lemon juice (Meyer lemons are great if you can get them!)
- 3 large eggs
- 3 large egg yolks
- 1 tablespoon grated lemon peel
- 1 1/2 teaspoons vanilla extract
Combine flour and salt in processor. Add butter; cut in, using on/off turns, until mixture resembles coarse meal. Add egg yolk and 3 tablespoons ice water. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)
Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold in overhang and press, forming high-standing rim. Pierce all over with fork. Cover and freeze 20 minutes.
Bake crust until deep golden, about 40 minutes. Transfer to rack; cool.
Melt butter in heavy medium saucepan over medium heat. Whisk in 1 cup sugar and next 5 ingredients. Cook until mixture thickens, whisking constantly, about 5-10 minutes. Reduce heat to low and whisk 2 minutes longer. Pour hot filling into crust. Chill uncovered until filling is set, about 2 hours.
Serve plain OR dust with powdered sugar OR serve with a garnish of mint OR fresh raspberries or blueberries OR a dollop of whipped cream. Lots of options with this recipe.