Mmmmm lemon, the citrus-y sunshiny fruit that is representative of all places sunny, warm, and inviting. My grandmother was the first to introduce me to lemons as she had a lemon tree in her backyard. Her lemonade was something to die for and I have yet to try anything like it to date. From then on the obsession with lemon has only intensified. Bringing me to this decadent lemon tart.
Here’s a list of my other lemonesque recipes on my blog.
I’ve made lemon tart a few different ways from recipes I have found from either magazines, Pinterest, or other website online and I’ve not been entirely impressed with the texture and flavor, until now. Amanda Frederickson helped my search come to a conclusion with this amazing recipe.
- 1 egg yolk
- 2 Tbs. buttermilk (or cold water)
- 1 tsp. vanilla extract
- 1 ¼ cups all-purpose flour
- 2 Tbs. finely ground almond flour
- 1 Tbs. granulated sugar
- pinch of salt
- 1 stick (8 Tbs.) cold unsalted butter, cut into cubes
1. In a small bowl, combine the egg yolk, buttermilk, and vanilla extract. Set aside.
2. In the bowl of a food processor add both flours, sugar and salt. Pulse for a few seconds.
3. Add butter and pulse for about 10 seconds until the butter is incorporated into the flour and is the size of peas.
4. Add the buttermilk mixture and pulse until the dough just comes together. Gather the dough into a ball, wrap in plastic wrap and refrigerate for at least an hour (or throw it in the freezer and freeze for up to a month).
5. On a well-floured surface, roll out the round of dough into into a 12″ circle, about 1/8″ thick. Using your rolling pin, carefully transfer dough to tart pan and press the dough into the tart pan. Place the pan into the refrigerator for at least an hour.
6. Pre-heat oven to 350° F.
7. Blind bake the pie crust by covering with tin foil, filling with pie weights and baking for about 15 minutes.
8. Carefully remove the pie weights and cook for another 5 t o7 minutes or until golden brown.
9. Let crust cool to room temperature.Makes enough dough for 1 – 9”– 10” tart.
Lemon Tart with White Chocolate
For the Meyer lemon curd:
- 3 eggs
- 3 egg yolks
- 1/4 cup granulated sugar
- 1 cup Meyer lemon juice
- 1 Tbs. lemon zest
- pinch of salt
- 1 stick (8 Tbs.) unsalted butter, at room temperature
- 3 oz. Lindt white chocolate, roughly chopped
For the candied lemon slices:
- 2 cups water
- 1 ½ cups granulated sugar
- 3 Meyer lemons, thinly sliced
For the white chocolate whipped cream:
- 4 oz. Lindt white chocolate, roughly chopped
- 1 cup heavy whipping cream, warm
Pre-heat oven to 350°F.
1. Make the lemon curd by combining the eggs, egg yolks and granulated sugar in a large heat proof bowl. Mix well.
2. Add the lemon juice, lemon zest and salt and whisk to completely combine.
3. Fill a medium sized saucepan filled with 2” water. Bring to a simmer over medium high heat. 4. Place bowl with lemon mixture on top of sauce pan and cook for about 5 to 7 minutes whisking constantly until mixture is thick and can coat the back of a spoon.
5. Add in butter and white chocolate and stir until smooth. Remove lemon curd from heat.
6. Pour curd into prepared tart shell and bake for 10 to 12 minutes or until filling is just barely set. Remove and let cool until room temperature, then chill in the refrigerate overnight.
7. Serve immediately or keep tart refrigerated until ready to eat.
Serves 8 to 10