Luscious Lemon Tart

Filed under Desserts Live Well Recipes on May 15 13 by

tart01

What you’ll need:

For Crust

One chilled stick of butter cut into cubes
1 and 1/3 cups of flour.
A dash of salt
2 and 2/3 tablespoons of ice water.

For Lemon Filling

  • 1/2 cup sugar
  • 3 tbsp corn starch (or 2 tbsp of flour for every one Tbsp of corn starch)
  • 3 tbsp of flour
  • Dash of salt
  • 1 and 1/2 cup hot water
  • 3 separated eggs yolks
  • 2 tbsp of butter
  • 1/2 teaspoon of Lemon zest
  • 1/3 Cup of lemon juice(the juice of 2 lemons)
  • A generous squeeze of honey (about 1 and 1/2 tablespoons)

Directions:

Lemon Filling

Start by making your filling, as it needs time to cool.

  • Take a sauce pot and place it on the stove on medium heat.
  • Add in all of your dry ingredients.
  • Slowly add in your hot water (stirring as you add each bit).
  • Bring to a boil, than reduce heat and stir.
  • In a small bowl take your separated eggs and add in just a tad of the hot mixture from your pot, and flip them around once or twice.
  • Then add eggs into the pot (this will keep your eggs from cooking under the major heat inside the pot). Bring to boil then reduce heat and let cook for 2 minutes.
  • Remove from heat then add 2 tbsp butter, 1/2 tsp lemon zest, and 1/3 cup of lemon juice. I used fresh juice from lemons here, but feel free to use a squeezable lemon juice….cheater. ;)
  • Mix well. Cool inside fridge or freezer while making shell.

crust02

Crust

I made my shell mixture in a food processor, but you can use a bowl—it will just take more woman-power.

  • Combine dry ingredients with half of the butter cubes.
  • Add half amount of water and mix.
  • Add rest of butter and water and mix.
  • Put flour down on a cool-dry-clean surface and roll out your shell.
  • Place it over an oven-safe pie plate, or thin cake pan.
  • If your crust is a tad hard to roll out, as mine was, that’s ok! You can piece it together inside of your dish and it gives it a nice rustic look—that you obviously did on purpose!
  • Once your happy with your shell/crust placement, give the bottom a little fork-ing making small holes so the heat can escape.
  • Bake for 8-10 mins, until a light golden color comes about.
  • Add the lemon filling and let cool for 1 hour.
  • tart02

    Serve with a zig-zag of honey and sugar on top. ♥

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    Margo Mullin
    Margo Mullin is a newly-wed with a taste for all things tasty! She’ll be bringing you recipes from her own kitchen—side-dishes, main courses, appetizers, you name it! Margo is an insurance agent by day and a crafter, daughter, caregiver, wife, mother of a cute doggie, sister, aunt, friend, writer, poet, singer, lover-of-all-things-love by night.