This French Lemon Tart Tastes As Amazing As It Sounds
Because tarts are the new pies.
This tart is pretty simple to whip together and is a POP of flavor in your mouth. The dough is the easiest thing I've ever made and the filling comes together quickly. You'll be the talk of your next dinner party, because it looks and tastes like it took you all day.
Recipe courtesy of Dave Lebovitz
For the crust
- 3 oz unsalted butter, cut into small cubes
- 1 tablespoon vegetable oil
- 3 tablespoons water
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 160 grams of flour (pull out your kitchen scale for this one)
For the tart filling
- 1 cup fresh squeezed lemon juice (about 8 large lemons, give or take a few, depending on how juicy your lemons are)
- Lemon zest of two lemons (I like to do this with a microplane, like this one)
- 3/4 cup granulated sugar
- 12 tablespoons (1 1/2 sticks) butter (I used unsalted), cut into little cubes
- 4 large eggs
- 4 more egg yolks
For the crust
1. Preheat oven to 410 degrees F.
2. In a medium, oven-safe bowl (I used glass) add butter, oil, water, sugar, and salt.
3. Place bowl in oven for ~15 minutes. The butter should be bubbling and starting to brown around the edges.
4. Carefully remove the bowl from the oven. Quickly add the flour stir. It should come together and form a beautiful ball that pulls away from the sides of the bowl. (It'll bring a tear to your eye how quickly and cleanly this dough comes together).
5. Place dough into a 9-in tart mold (preferably one with a removable bottom), and spread it out with a spatula. Allow to cool.
6. Once the dough is cool enough to work with, pat it into the tart mold with the palm of your hand and use your fingers to smush it up into the crinkly sides. Reserve a small piece to patch any post-baking cracks.
7. Prick the dough all over with a fork and bake for 15 minutes, until golden brown.
8. If there are any cracks, patch them with a bit of your reserved dough.
9. Let the crust cool completely before filling.
For the filling
1. Reduce the oven temperature to 350 degrees F.
2. In a medium sauce pan, add the lemon juice, lemon zest, sugar, butter, eggs, and egg yolks.
3. Heat over medium, stirring until the butter is melted. As the mixture continues to heat, whisk constantly until it thickens. To check, Dave suggests lifting the whisk up and looking for the mixture to mound up when it falls back into the pan with the rest of the filling.
4. Pour the filling through a mesh strainer into a bowl or directly into the pre-baked tart shell. Scrape a rubber spatula over the filling to press it through the strainer. (If you don't have a stainer, this step isn't necessary, but your filling won't be silky).
5. Evenly distribute the filling into the pie shell. Bake until the filling is just set. Dave suggests 5-6 minutes, mine took about 15-20 minutes to begin to set up. As with any custard-like filling, don't overcook! The filling should still be a little jiggly when you remove it from the oven.
- Sprinkle with powdered sugar
- Serve with fresh raspberries or a drizzle of fresh raspberry sauce
- Severe with fresh blueberries or a schmear of blueberry compote
- Serve as it is, because it's just so dang tasty.
Consider this a personification of how fabulous this dessert is.
SHARE! Or don't...this might be one you want to keep for yourself.
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