Sure, you enjoy citrus year-round, but nothing says summer like refreshing lemons! Not only can lemons help to keep you extra hydrated and pumped full of Vitamin C, but they’re also star ingredients in many summer favorites, like lemonade. Another dish that’s often enjoyed as a summer dessert is a lemon tart! Since you’ve been socially distancing, you may have some extra time right now to try your hand at this Classic Lemon Tart recipe.
Ingredients:
Crust
• 8 ounces (2 sticks) unsalted butter, softened, plus extra for greasing pa½ cup sugar
• 1 egg yolk
• ½ tablespoon milk
• 12 ounces (about 2 1/3 cups) all-purpose flour
• ¼ teaspoon salt
Lemon Curd
• 1 ¼ pound (5 or 6) Meyer lemons
• 1 cup sugar
• 5 ½ ounces (1 stick plus 3 tablespoons) unsalted butter, softened, plus extra for greasing pan
• 7 large egg yolks
• 5 large eggs
• ⅛ teaspoon salt
Method:
1. Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
2. Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
3. While the shell is in the freezer, prepare the lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter, and salt. Place over medium heat, stirring until sugar dissolved and the butter melted.
4. In the bowl of a mixer, combine eggs and egg yolks until blended. Slowly add the hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Allow cooling.
5. Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and cool. Spoon lemon curd into tart shell. Bake until the filling has puffed around the edges, about 30 minutes. Cool before serving!
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