How to make Lemon Tart #easyrecipe #baking #citrus #athome #food #chef

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cream the unsalted butter and powdered sugar together in a 6-quart KitchenAid mixer until light and fluffy, scraping down the sides halfway through.

Add salt, 1 egg yolk, vanilla extract, and all-purpose flour to the mixer and continue mixing until the dough comes together.

Roll the dough out on parchment paper to about 2 inches larger than a 9-inch removable bottom tart pan.

Press the dough into the tart pan, using scraps to fill any rips or thin spots, and trim the excess dough.

Chill the dough in the fridge for 30 minutes.

Use a fork to prick holes in the bottom of the chilled dough to help it cook evenly.

Cut a circle of parchment paper and place it in the tart shell, filling it with beans to keep the shell flat.

Bake the tart shell in a preheated oven for about 15 minutes, then remove the beans and bake for an additional 15 to 18 minutes until golden brown.

Juice the Meyer lemons to get 1 cup of juice from 3 lemons, and zest the lemons before juicing them.

In a bowl, combine the lemon juice, granulated sugar, and eggs, whisking until mixed.

Melt butter and add it to the lemon mixture.

Cook the mixture over a pot of hot water, whisking until it thickens enough to coat the spatula, ensuring the eggs do not cook too quickly.

Strain the lemon curd through a fine mesh strainer to remove zest and any cooked egg bits for a smoother texture.

Pour the lemon curd into the cooled tart shell and smooth it out.

Chill the tart in the fridge for at least 2 hours or overnight until set without jiggle.

To serve, rest the tart on a bowl to remove the outer ring, and finish with powdered sugar, raspberries, and candy lemons.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens