THE CHEF'S FAVORITE LEMON TART
Provided by Food Network
Categories dessert
Time 5h
Yield 1 (10 1/2-inch) tart, 8 to 12
Number Of Ingredients 13
Steps:
- In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling.
- On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm. Meanwhile, preheat oven to 350 degrees.
- Line the shell with foil or parchment, and fill with pie weights, rice or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes, until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
- When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream until smooth. Transfer the tart shell to a preheated 350 degree oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
- Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not overbake this filling. Cool to room temperature before serving.
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Rabbizo Maich
[email protected]This tart is a waste of time and ingredients.
krishna dhakal
[email protected]I would not recommend this recipe to anyone.
Dilan Dilan
[email protected]This tart was a disappointment. The crust was soggy and the filling was too runny.
Faisal George
[email protected]I'm not a huge fan of lemon tarts, but this one was actually pretty good.
Zameer Ebrahim
[email protected]This tart is a bit too sweet for my taste, but I think it would be perfect for someone who likes their desserts on the sweeter side.
Adarighofua Moses
[email protected]I had a little trouble getting the crust to turn out right, but the filling was delicious.
Luie Linao
[email protected]This tart is a bit time-consuming to make, but it's worth the effort.
M subhan saleem Msubhan
[email protected]I love the way this tart looks. It's so elegant and perfect for special occasions.
sharriar mahfuz
[email protected]This is my go-to lemon tart recipe. It's always a crowd-pleaser.
Nafia Khatun munni
[email protected]I made this tart for a party and it was a huge success. Everyone loved it!
Fida Bangash
[email protected]This tart is so delicious! The crust is perfectly flaky and the filling is smooth and creamy. I will definitely be making this again.
Don Rainey
[email protected]The only thing I would change about this recipe is to add a little more lemon zest to the filling. I like my lemon tarts to be extra lemony!
Palchan Kolhi
[email protected]I love how easy this recipe is to follow. Even if you're a beginner baker, you can make this tart without any problems.
Andrew Valenzuela
[email protected]This is the best lemon tart recipe I've ever tried. The filling is so smooth and creamy, and the crust is perfectly flaky.
goopi rathore
[email protected]I've made this tart several times now, and it's always a hit. My friends and family love it!
Mohamed Hussien
[email protected]This lemon tart is the perfect balance of sweet and tart. The crust is buttery and flaky, and the filling is smooth and creamy. I highly recommend this recipe!