Last updated on August 8th, 2015
I MADE THIS LEMON TART TODAY, and can tell you it looks, tastes and smells like a gorgeous spring day. In other words, it’s obscenely delicious. And get this — it’s easy to make! The step-by-step recipe:
Note: You will need a baked, 9-inch-diameter crust in which to pour the lemon filling. And that means Pate Brisee Sucree. You’ll find my easy, detailed directions for making and baking this gorgeous French pastry in this post.
And speaking of eggs…let me know if you’d like to raise hens in your own backyard.
And if you already do raise hens in your own backyard, let me know if your flock is easy to manage. I’d also like to know how many eggs you receive, and from how many hens.
I hope you’ll forgive me for being so nosy.
Now set your tart shell on a baking sheet…
Let the tart cool for 10 minutes on a wire rack. Then unmold, and let cool to room temperature.
Tip: If you are not going to serve the tart on the same day you made it, just cover and refrigerate it for a day or two.
Do me proud and make this poetry, okay?
Here’s a printer-friendly, copy-and-paste version of the above recipe:
The Best Lemon Tart in the World
An old French recipe, adapted by Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for one 9-inch diameter tart
1 medium lemon (approx. 4 1/2 oz), washed
1 1/2 cups granulated cane sugar
1 stick unsalted butter, diced
4 large eggs plus 1 egg yolk
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1 pre-baked, 9-inch diameter Pate Brisee Sucree tart shell (recipe here)
Place oven rack at the middle position; preheat the oven to 350°F
1. Cut the lemon into 1/4-inch slices. Use your clean fingers to pluck out seeds.
2. Put the lemon slices, sugar and diced butter in the bowl of a food processor. Process until pureed — about 10 seconds.
3. Remove the lid from the processor; add the whole eggs and the egg yolk, plus the cornstarch and salt. Replace the lid and whir until a smooth puree is achieved — about 15 seconds.
4. Set the tart shell on a baking sheet. Pour the lemon puree into the shell, and bake until the filling is set — 35-40 minutes. The tart is done when the filling barely shivers after shaking the pan.
Let cool on a wire rack. When cooled to room temperature, unmold onto a cake stand or platter, and dust with confectioners’ sugar.
Storage: When completely cool, the tart may be covered and refrigerated for at least 2 days.
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