Lemon Tart Recipe

Lemon Tart Recipe

THE CRUST

•  1 1/4 cups all-purpose flour
•  1/2 cup powdered sugar
•  1/4 tsp salt
•  1/2 cup unsalted butter, cut into tiny pieces, and frozen
•  1 large egg
•  1/2 tsp vanilla extract

Directions

1. 1. Preheat the oven to 375F and grease a 9.5” removable bottom tart pan.
   2. In a large mixing bowl, stir together the flour, sugar, and salt. Add the frozen butter and combine it into a coarse crumble using a pastry cutter. Add the egg and vanilla extract and combine with your hands into a sticky dough.
   3. Wash and dry your hands. Flour a work surface, rolling pin, and the top of the dough. Roll the dough into a flat round.
   4. Place the rolled-out dough in a 9.5″ tart pan and press into the sides with your fingers. Cut any overflow with a sharp knife for a finished edge. Poke holes in the bottom of the tart with a fork and bake for 15-20 minutes or just until the edges start to turn golden. Let cool at room temperature.

THE FILLING

• 1 cup granulated sugar
• 3 tbsp cornstarch
• 1 1/2 tsp grated lemon zest
• 1 cup water
• 2 egg yolks, whisked
• 2 tbsp unsalted butter

Directions

1. In a small pot over medium-high heat, combine the sugar, cornstarch, lemon zest, and water. Constantly stir until the sugar and cornstarch are dissolved.
2. Bring to a boil, constantly stirring until the mixture thickens. Lower the heat to medium, add the egg yolks and butter. Stir to combine and let simmer for an additional 2 minutes.
3. Pour into the cooled tart crust and let sit at room temperature for 15 minutes.
4. Refrigerate for 3 hours to set before decorating and serving.

Toppings & Garnish

Try candied lemons like above or fresh strawberries! Both beautiful and so yummy.

*This tart recipe is adapted from Pretty Simple Sweet & Betty Crocker)