Taste, time and texture.  This tart has it all…which means you could, technically, whip it up for dinner tonight, last minute and everything – (you could whip this up too, if you have pie crust handy!, I just prefer the shortbread crust).  I found the recipe here, but the crust portion is exactly the same as Ina Garten’s crust for her ‘Baked Tart Shell’ in ‘the Barefoot Contessa Cookbook’.  Get to it…you have time!

Lemon Tart (9 or 10-inch)

Crust

3/4 c. butter, room temperature

1/2 c. sugar

1/2 t. vanilla

1/8 t. salt

1 3/4 c. flour

Using your electric mixer, beat together the butter, sugar, vanilla and salt for a couple of minutes until smooth and then add the flour and mix on low speed until the mixture comes together into a smooth dough.  Press the dough evenly into a 9 or 10-inch pan with a removable bottom (the bottom of a measuring cup is very helpful here), and then refrigerate the crust for a good half hour – you could also have this ready a day ahead of baking.

Filling

1 1/2 c. sugar AND 3 eggs

1 T. lemon zest AND 1/2 c. freshly squeezed lemon juice

1/2 c. flour

icing sugar for dusting before serving

Preheat the oven to 350 and bake the cold crust for 20 minutes until it’s a light, golden brown.  Remove the crust from the oven and then use the back of your measuring cup to flatten it out again.  In a medium bowl, whisk together the sugar, eggs, zest, lemon juice and flour until smooth, and then pour the filling into the hot crust.  Bake until the center of the tart is set when you give the pan a wiggle, 20 to 25 minutes – keep an eye on it! – you may wish to cover the crust edges with a pie protector or strips of foil so that the edges don’t get too brown.

Cool the tart completely, remove it carefully from the tart pan if you wish and sprinkle it liberally with icing sugar before serving – enjoy!

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