Simple Lemon Tart

SweetsPastryDessertEasy RecipesLight DessertsCitrusFruit

Feb 2

Written By Chef Sean Patrick Gallagher

DIFFICULTY | Easy COOK TIME | 45 mins PREP TIME | 1 hour

INGREDIENTS:

Shortbread Crust

1 large egg yolk
2 T heavy cream
1 1/2 cup AP flour

3 T granulated sugar

8 ounces unsalted butter, cold and cut into pieces
pinch salt

Mix together flour, sugar, and salt. Use a fork or pastry cutter to cut butter into flour. The mixture should be a raggedy mix with all butter combined into the flour. Once all combined then mix in the egg and cream. Gently mix it together so the dough is still loose and crumbly.
Turn the dough out into your baking tin (I used a fluted rectangle, but you could use a round or a quarter sheet pan and cut these into bars later) use your fingers to press the dough in and evenly into the sides. Use a fork to dock the bottom of the crust.
Bake in a preheated 375 oven for 20 minutes, then remove and cool on a baking rack.

Lemon Curd

6 lemons, zest and juice

6 whole large eggs

5 ounces unsalted butter

1/4 cup heavy cream

1 3/4 cup granulated sugar

1 T cornstarch

1/2 t pure vanilla extract

pinch salt

In a heat safe bowl, whisk together sugar, salt, lemon juice + zest, eggs, cornstarch and whisk over a double boiler until thickened, this took me about 25 minutes.
Whisk in cream and add the butter in pats slowly until each is combined.
Pour through a fine mesh sieve, and allow to cool.

While the crust is in the oven prepare the curd, once the crust is removed and cooled add the curd to the crust evenly. The tart tastes best when fully chilled, about 2-4 hours. Garnish with more lemon zest and some lightly sweetened fresh whipped cream.