GOOD EATS: classic lemon tart


lemon tart recipeWhen I found out that the theme of Chatelaine’s cooking club challenge this month was lemons, I had to participate because I love lemons. I seriously can eat them like oranges. I guess my palette, like my heart is bitter. (joking!) I haven’t met a lemon desert I don’t love. The way it works is that they give you three lemon recipes to choose from and you have to pick on, give it a shot and share your results. I decided to go with the classic lemon tart. Continue reading to see the recipe and ‘how to’ steps.

lemon tart 7I followed the full recipe and instructions from the Chatelaine website. The only thing I did differently is use a rectangle tart pan instead of round. Oh and because I’m lemon crazy I added quite a bit more lemon zest for extra tartiness.

INGREDIENTS:
1 1/4 cups all-purpose flour

2 tbsp granulated sugar
1 tbsp lemon zest, about 1 lemon
1/2 cup cold unsalted butter, cut into small cubes
1 egg yolk
 FOR FILLING:
2 eggs
5 egg yolks
1 cup granulated sugar
1/3 cup 35% cream
2/3 cup lemon juice, about 3 lemons
 icing sugar for dusting

lemon tart 8

Start by cutting & juicing your lemons and enjoy the lovely fresh smell.

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FOR THE CRUST (as per Chatelaine’s recipe):

  • Position rack in bottom of oven. Preheat to 350F.
  • Combine flour with sugar and lemon zest in a food processor and whirl until mixed.
  • Add butter and egg yolk. Whirl just until crumbs start to clump together, about 1 min.
  • Transfer dough to centre of a 9-in. tart pan with removable bottom.
  • Press dough from middle of pan to edges. Using fingertips, press dough up edges of pan until even with rim.
  • Line pastry with a large sheet of parchment paper. Fill with dried beans or pie weights to hold pastry in place while it bakes. Place tart pan on a baking sheet. Bake on bottom rack 25 min.

lemon tart steps

FOR THE FILLING:

  • Whisk eggs and egg yolks with sugar in a large bowl until mixed.
  • Whisk in cream, then lemon juice.

lemon tart steps2

  • After crust has baked 25 min, remove parchment and beans.
  • Pour filling through a sieve into crust. Return tart (on baking sheet) to bottom rack and bake until edges of filling start to bubble and centre looks smooth, 30 min.

lemon tart steps3

  • Filling should jiggle a bit when pan is lightly shaken. Cool completely on a rack.
  • Refrigerate at least 1 hour to set filling. To unmold tart, rest pan on an overturned bowl and let rim slip away from base. Loosen tart from the base with a thin metal spatula. Sift icing sugar overtop just before serving. Will keep well, refrigerated, up to 2 days.

I have to say, this went extremely smoothly for a first recipe attempt, no issues. And I can say that the results were beyond my expectations. Delicious!

lemon tart 1 lemon tart 5lemon tart 10

If you enjoyed this, you can find more recipes here.


17 responses to “GOOD EATS: classic lemon tart”

  1. Oh my gosh, me too with the love of lemon in baking. I can’t eat them like oranges though! This dessert looks like it must have been scrumptious.

  2. Oh my God that white marble board looks amazing! What a gorgeous blog entry. Now if only you could try it with gluten free flour & invite me over… I could use sweetness in my life right about now! Love the entry Melissa xo

    • Thanks Cynthia. I just followed the Chatelaine recipe exactly. Recipe substitution, especially with baking isn’t my speciality..sorry! It’s ok to indulge every once and awhile :)

  3. I can’t believe this could possibly taste better than what it looks — your pictures are wonderful. I’m pinning this for my next dessert! :-)

  4. Oh my goodness! This looks delicious. Lemon bars are one of my very favorite recipes. I’ve never made a lemon tart before though. I just pinned this. I will definitely be trying it soon.