Recipe

June 14, 2010

Lynda Reeves’ Best Lemon Tart Recipe

Recipe:

Pastry

Step 1: Combine the flour, sugar, salt and butter in a food processor. Pulse about 10 times, or until it looks like chunky cornmeal (it should still have chunks of butter throughout).

Step 2: In a separate bowl, mix the egg yolk and lemon juice — and add an ice cube to chill. Slowly, with the motor running on low, add the liquid to the pastry mixture. Reduce to a pulse until the dough starts to pull away from the edges of the bowl.

Step 3: Empty the dough onto a large sheet of plastic wrap. With your hands, form it into a ball, wrap tightly in the plastic wrap, and chill in the fridge for 10 minutes.

Step 4: Preheat the oven to 425°F.

Step 5: Sprinkle the dough with flour and roll the dough right on the plastic wrap — this is a great trick.

Step 6: Flip the dough onto the tart or flan pan. Spread and shape with your hands, then prick the bottom a few times with a fork.

Step 7: Place foil over dough and fill with pastry weights (or rice).

Step 8: Bake for 15 minutes. Remove weights and foil, and bake again for 5 minutes. Remove and let cool.

Custard Filling

Step 1: Whisk together the eggs and sugar.

Step 2: Add the warm butter, lemon juice and zest. Mix it all together until smooth and pour into the cooled tart shell.

Step 3: Place the tart pan on a cookie sheet because some of the liquid may seep out during baking. Bake at 325°F for 15-20 minutes. You can tell the filling is cooked when it becomes solid and not runny in the centre.

Step 4: Let it cool, then serve with crème fraîche or ice cream, berries and a sprig of mint.

Watch Lynda Reeves demonstrate this recipe in Episode 30 of H&H Online TV.

Ingredients

Lynda always doubles the pastry recipe — making extra will result in a thick, shortbread-like crust. Use a tart tin (nonstick with removable bottom); 10" is good if you are doubling the dough. You will still have a little leftover.

Pastry
1-1/2 cups flour
3 tbsp sugar (skip if you're making quiche)
Pinch of salt
1/2 cup unsalted butter, cut into cubes
1 large egg yolk
3 tbsp freshly squeezed lemon juice
1 ice cube

Custard Filling
3 large eggs
3/4 cup sugar
1/2 cup warm, melted, unsalted butter
1/2 cup lemon juice
1-1/2 tbsp grated lemon zest

Directions

Yield:

Pastry

Step 1: Combine the flour, sugar, salt and butter in a food processor. Pulse about 10 times, or until it looks like chunky cornmeal (it should still have chunks of butter throughout).

Step 2: In a separate bowl, mix the egg yolk and lemon juice — and add an ice cube to chill. Slowly, with the motor running on low, add the liquid to the pastry mixture. Reduce to a pulse until the dough starts to pull away from the edges of the bowl.

Step 3: Empty the dough onto a large sheet of plastic wrap. With your hands, form it into a ball, wrap tightly in the plastic wrap, and chill in the fridge for 10 minutes.

Step 4: Preheat the oven to 425°F.

Step 5: Sprinkle the dough with flour and roll the dough right on the plastic wrap — this is a great trick.

Step 6: Flip the dough onto the tart or flan pan. Spread and shape with your hands, then prick the bottom a few times with a fork.

Step 7: Place foil over dough and fill with pastry weights (or rice).

Step 8: Bake for 15 minutes. Remove weights and foil, and bake again for 5 minutes. Remove and let cool.

Custard Filling

Step 1: Whisk together the eggs and sugar.

Step 2: Add the warm butter, lemon juice and zest. Mix it all together until smooth and pour into the cooled tart shell.

Step 3: Place the tart pan on a cookie sheet because some of the liquid may seep out during baking. Bake at 325°F for 15-20 minutes. You can tell the filling is cooked when it becomes solid and not runny in the centre.

Step 4: Let it cool, then serve with crème fraîche or ice cream, berries and a sprig of mint.

Watch Lynda Reeves demonstrate this recipe in Episode 30 of H&H Online TV.