Ingredients with Measurements:
- For the shortbread crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- For the lemon filling:
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 4 large eggs
- 2/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Mixing bowls
- Whisk
- Fine mesh strainer
Step-by-step instructions:
For the shortbread crust:
1. Preheat the oven to 350°F.
2. In a mixing bowl, cream together the softened butter, sugar, and salt until light and fluffy.
3. Add the flour and mix until just combined.
4. Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
5. Prick the bottom of the crust with a fork and chill in the refrigerator for 15 minutes.
6. Line the crust with parchment paper and fill with pie weights or dried beans.
7. Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 10-15 minutes, or until lightly golden brown.
8. Let the crust cool completely before filling.
For the lemon filling:
1. In a mixing bowl, whisk together the sugar, flour, and salt.
2. Add the eggs, lemon juice, and lemon zest and whisk until smooth.
3. Strain the mixture through a fine mesh strainer to remove any lumps.
4. Pour the filling into the cooled crust.
5. Bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
6. Let the tart cool to room temperature before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
5. Temperature:
- Preheat oven to 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 49g
- Protein: 5g
- Sodium: 100mg
- Sugar: 32g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, just omit the salt in the recipe.
- Meyer lemons can be used instead of regular lemons for a sweeter and less tart flavor.
Variations:
- Add a layer of raspberry jam or fresh raspberries on top of the crust before pouring in the lemon filling.
- Top the cooled tart with whipped cream or meringue.
Tips and tricks:
- Make sure the crust is fully cooled before adding the filling to prevent it from becoming soggy.
- Use freshly squeezed lemon juice for the best flavor.
- Straining the filling mixture ensures a smooth and creamy texture.
Storage instructions:
- Store the lemon tart in the refrigerator for up to 3 days.
Reheating instructions:
- The tart can be served cold or at room temperature. If desired, it can be warmed slightly in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the tart with powdered sugar before serving.
- Garnish with fresh berries or mint leaves.
Garnishes:
- Fresh berries
- Mint leaves
- Powdered sugar
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the crust shrinks during baking, it may not have been chilled long enough or the dough may have been overworked. Try chilling the dough for a longer period of time and handling it gently.
Food safety advice:
- Make sure to use fresh eggs and wash your hands and equipment thoroughly to prevent the risk of foodborne illness.
Food history:
- Lemon tarts have been a popular dessert in France since the 17th century.
Flavor profiles:
- Tart, sweet, buttery, and citrusy.
Serving suggestions:
- Serve the lemon tart as a dessert after a meal or as a sweet treat with a cup of tea or coffee.
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