Lemon Tart ♥

Tarts can be considered as one of the most delicate desserts. They require certain skills and I’d say even mastery! My love for tarts is endless, but making them always takes time and patience. I’d write the whole post on tarts, sharing the tips that are important to follow, and intricacies of the process discovered during all my trials. As getting the ultimate tart has never been easy for me, I’m still learning! This Lemon delight was tried for the first time, and it surpassed the desired outcome:) Bright and lemony, tender and crunchy! Hope you’ll give it a try and enjoy too!
Happy baking!:)

Serves 8-10
Takes 1 hour 50 mins (prep – 60 mins, baking – 50 mins) + cooling (min. 1 hour)

Tart crust
100 g cold unsalted butter
1 dessertspoon orange zest (or zest of 1 orange)
1 1/3 cup plain flour
2 tbsp powdered sugar
a pinch of salt
1 egg yolk
2 tbsp orange juice

Tart filling
zest of 3 medium lemons
125 ml (1/2 cup) lemon juice (of 3 medium lemons)
zest and juice of 1 orange
5 medium eggs + 1 egg white
3/4 + 1/8 cup (220 g) refined sugar
120 g unsalted butter
1 tbsp corn starch, optionally

Method

For the tart crust: whisk the flour, powdered sugar and salt. Add the chilled butter pieces with orange zest and work with a fork until it resembles crumbs. Add the egg yolk and drizzle the orange juice over the mixture. Knead the dough and wrap it in plastic wrap. Let chill for 30 minutes in the fridge (or 1 hour).

Meanwhile, prepare the tart filling: very finely zest the lemons and an orange and squeeze the juice out of them (be sure to scrape only yellow/orange skin avoiding the white layer). In a large bowl, combine the lemon + orange zest and juice, eggs and sugar (starch – optionally). Set the bowl with a mixture over a double boiler with simmering water and simmer for about 10 minutes occasionally stirring until it has been thickened. Stir in the butter until combined. Set aside to cool.

Preheat the oven to 200°C/400°F. Prepare a Ø27 cm tart pan/plate.

Lightly dust your work surface and rolling pin with flour. Roll the chilled dough into a round to 5mm thick. Lift and turn the dough several times as you roll to prevent sticking. Use it to line your tart pan. Press the dough into the corners and against the sides of the tart pan. Trim the excess pastry. Line the crust with parchment and fill it with dried beans or pie weights. Bake for 10 mins. Remove and let cool for 10 mins.

Reduce the heat to 180°C/350°F. Pour the filling into the baked crust. Return the tart to the oven and bake for 30 minutes, or until the filling has set (it will be puffed up but once removed from the oven will flatten). Leave to cool and set at room temperature for about 1 hour. Place into the fridge for 1 more hour or serve. Slice and enjoy! 

Bon Appétit!

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