If you know me, you will know I love lemon tarts. 🙂 As a lemon tart lover, I feel obligated to be able to make it myself. So I hunted for the best recipe (or at least a good one!) and I found David Lebovitz’s website and tried his Tarte au citron: French Lemon Tart recipe (http://www.davidlebovitz.com/2009/05/tart-au-citron-french-lemon-tart/).
I made mine in heart shaped mould.
Ingredients for tart shell
90 g (3 ounces) unsalted butter, cut into pieces
1 tablespoon vegetable oil (I used olive oil)
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour
Preheat the oven to 410º F (210º C)
1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.
5. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.
6. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
7. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them.
I find it best to pinch off a small amount of the reserved dough, roll it gently between your fingers to soften it, then wedge it into the cracks, smoothing it gently with your pinky.
8. Let the shell cool before filling.
Ingredients for lemon filling
One 9-inch (23 cm) tart
1/2 cup (125 ml) freshly-squeezed lemon juice
grated zest of one lemon, preferably unsprayed
1/2 cup (100 g) sugar
6 tablespoons (85 g) butter, salted or unsalted, cut into bits
2 large eggs
2 large egg yolks
Preheat the oven to 350F (180C)
1. In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.
2. In a small bowl, beat together the eggs and the yolks.
3. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
4. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.
5. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.
6. Remove from the oven and let cool before slicing and serving.
Yummo! I made some to work morning tea and everybody loved them!