Delicious Lemon Tart Recipe #207949
I found this recipe in The Frugal Gourmet Celebrates Christmas. He calls it "Nellie's Lemon Tart" and credits a friend of his from Toulouse, France for gifting him this recipe as his favorite. It sounds absolutely scrumtious to me - but then I love lemon desserts to cap off a meal!! I estimated on the prep times, which include chill times, some cooks may be faster than I am in the kitchen!!
by Mommy Diva
1¾ hours | 45 min prep
SERVES 8
FOR THE DOUGH
- 3/4 cup butter, at room temperature
- 3 tablespoons confectioners' sugar
- 1 1/2 cups all-purpose flour
FOR THE FILLING
- 2 eggs, at room temperature
- 3/4 cup granulated sugar
- 2 lemons, juice and zest of, grated
- 3/4 cup butter, at room temperature
GARNISH
- 1 lemon
- granulated sugar, to sprinkle
- To start the dough, cream together the butter and confectioners' sugar using a mixer.
- Add the flour and mix until consistency becomes course/grainy.
- Place dough in a ziplock bag and chill for 30 minutes.
- Press and form dough into 10-inch tart pan covering bottom and sides.
- Preheat oven to 425 degrees.
- Bake for 10 minutes, then remove and cool.
- Reduce oven heat to 350 degrees and hold to wait for tart.
- Next, blend together the granulated sugar and the eggs.
- Mix in the lemon juice, grated lemon peel, and butter, combine well.
- Put tart pan on a cookie sheet for stability and pour the filling mix into the tart shell.
- Using a potato peeler, peel the outer rind off another lemon so that only the white "pith" (thin layer) remains.
- Make 8 thin slices from that lemon and place them carefully on the tart.
- Place tart on tray in oven and bake for 35 minutes ( at 350 degrees).
- Remove from oven and sprinkle granulated sugar on the lemon slices.
- Increase oven to high broil and place tart back in oven on the top rack allowing to brown lightly on top.
- **WATCH THIS CLOSELY as you can easily burn the crust or the tart.***.
- Cool tart completely before serving.
- Enjoy! ;).
- ***Hint- a culinary torch/ creme brylee torch could be used to brown the top of the tart if desired**.
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5 stars