Spring is finally here! Besides the birds, bees and allergies, spring is also known for the flavors that accompany the season. Lemon is certainly one of those flavors. I love using lemon in desserts. It adds such a refreshing element to the dish. So when I came across this recipe and I tried it, I knew I had to share it.
This recipe does take some time, but it is very easy to do! What you will get in the end for your hard work will be a very tart, lemony light tart with a very flaky crust. It’s worth the effort, trust me.
Okay, so first you want to get all your ingredients together. The tablespoon of water and egg white are not pictured, but are included in the recipe. Make sure that your butter is unsalted and softened. If you didn’t take it out ahead of time, just microwave it for about 15-20 seconds, until it’s softened. Also, along with the six eggs, you want one egg that is separated. We’ll add the egg yolk in the filling, but the egg white will be used for the crust.
So now that we have our ingredients, get your tart pan or cake pan ready by greasing it and using some parchment paper as well.
Alright, now let’s get going on making the crust. We’re going to add the butter, powdered sugar, flour, egg yolk, 1/2 teaspoon of vanilla extract and water to a food processor. 6 ounces of butter is one full stick and half a stick. We want to mix this in the processor until a soft ball forms. It will look very crumbly.
Turn it out to a lightly floured surface and begin to lightly fold it into itself and knead it. More flour or water will be required if it’s too dry or too sticky. Just note that this is a lightly sticky dough as is.
After some light work with the dough, it should look like this.
Now wrap it up and place it in the fridge for about 30 minutes.
After taking it out of the fridge, it should look something like this. At this point, turn you oven on to 400°.
Now, we want to roll it out very thinly. If it’s being difficult to work with, just knead with some more flour and make sure your rolling pin is also floured. If it gives you more trouble, since this is a very flaky dough recipe, just put it in the middle of your pan and begin to spread it out to the edges.
This is roughly what it should look like in the pan. Unlike me, be sure the edges are about 1/4 of the way up. Do a better job than I did.
Prick the dough with a fork throughout and brush it with the egg white we reserved.
Place the cake or tart pan on a 9″ baking sheet and bake in the preheated oven at 400° for 20 minutes.
This is what it looks like after.
The crust is all set. Now, let’s get started on the filling. Combine the six eggs and sugar and whisk to combine, but careful not to over do it, because the eggs will thicken.
After combined, add in the lemon zest, lemon juice (The lemon juice should be amount to 1 and 1/4 cup of juice), 1/2 teaspoon vanilla extract and the heavy cream and whisk again. Be careful not to overmix. Then, place the filling in the baked crust.
Bake for around 30-40 minutes at 350°. Just make sure it doesn’t move when you shake it. It should be springy to the touch. After it finishes, I let it sit in the pan for about five to ten minutes. Then, I usually lift it out by the parchment paper. Let it cool for 10-15 minutes more and serve. I ate this warm, but you can eat it cold as well. Whipped cream or powdered sugar can be used to top this tart.
See, now that effort is so worth it. Now you have a deliciously light, flaky and definitely deep lemon tart to enjoy for yourself….oops, I mean to share.
- 1 1/3 Cup All-Purpose Flour
- 2 Tablespoons Sifted Powdered Sugar
- 6 oz Unsalted Softened Butter
- 1 Egg White
- 1 Egg Yolk
- 1 Tablespoon Cold Water
- 4-5 Lemons - zested and juiced
- 6 Whole Eggs
- 1 Cup Heavy Cream
- 1 Teaspoon Vanilla Extract
Line a tart or cake pan with parchment paper and grease well.
Combine the egg yolk from the separated egg, flour, powdered sugar, half of the vanilla extract, butter, cold water in a food processor and mix until a soft dough ball forms.
Fold the dough on a lightly floured surface. Fold it into itself, don't knead it like you would pizza dough. Use more water or flour depending on how sticky the dough is. This dough should be slightly sticky when you're done with folding.
Wrap the dough and refrigerate it for about 30 minutes. During this time turn on the oven to 400 degrees.
Once you take the dough out, roll it out, and move it to your pan. Working your way inside out, pat down the dough until you form edges. You want it roughly 1/4 of the way up the sides.
Place the pan on a 9" baking sheet and bake at 400° for 20 minutes.
For the filling, combine the six eggs and sugar. Whisk, but be careful not to overdo it. Add in the heavy cream, lemon juice, lemon zest, and half a teaspoon of the vanilla extract and whisk to combine.
Pour in the filling into the baked crust and bake at 350° for 30-40 minutes. The center should be springy to the touch.
Serve warm or cold and serve with whip cream or powdered sugar. Both are also an option.