Lemon Tart
When life gives you lemons a friend gives you lemons from their orchard, and another friend gives you fresh farm eggs, there is only one thing to do...BAKE ! Our weather has been so grey and feels like we haven't seen the sun in what feels like 40 days. I decided to bake some lemon tarts ! Six lovely little lemon tarts, bright and yellow, just like the sun !
Pastry:
1 1/2 cups (375 mL) all-purpose flour
3 tbsp (45 mL) granulated sugar
4 oz (125 g) unsalted butter, cut in cubes
1 egg yolk
2 tbsp (25 mL) lemon juice
Filling:
3 eggs
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) melted unsalted butter
1 tbsp (15 mL) grated lemon rind
1/2 cup (125 mL) lemon juice
Garnish:
2 tbsp (25 mL) icing sugar
1. Preheat oven to 425°F (220°C). Combine flour and sugar in food processor. Distribute butter over flour. With on/off motion cut in butter until mixture resembles coarse breadcrumbs. Beat together egg yolk and lemon juice in small bowl. With machine running, pour mixture through feeder tube. As soon as liquid is incorporated, turn off machine.Turn mixture into bowl and knead together gently until it forms a ball.
2. On a floured board and using a floured rolling pin, roll out pastry thinly to fit into a 9-inch (23-cm) flan pan. Cut away excess pastry. If pastry breaks, patch it. Prick pastry base, line with parchment paper or foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove foil and beans and bake pastry another 5 minutes.
3. To make filling, reduce heat to 350°F (180°C). In a bowl, whisk together eggs and sugar. Stir in melted butter, lemon rind and juice. Pour into pastry shell.
4. Bake for 15 to 18 minutes or until just set.
5. Sprinkle with icing sugar, before serving.
xo, Diana
Pastry:
1 1/2 cups (375 mL) all-purpose flour
3 tbsp (45 mL) granulated sugar
4 oz (125 g) unsalted butter, cut in cubes
1 egg yolk
2 tbsp (25 mL) lemon juice
Filling:
3 eggs
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) melted unsalted butter
1 tbsp (15 mL) grated lemon rind
1/2 cup (125 mL) lemon juice
Garnish:
2 tbsp (25 mL) icing sugar
1. Preheat oven to 425°F (220°C). Combine flour and sugar in food processor. Distribute butter over flour. With on/off motion cut in butter until mixture resembles coarse breadcrumbs. Beat together egg yolk and lemon juice in small bowl. With machine running, pour mixture through feeder tube. As soon as liquid is incorporated, turn off machine.Turn mixture into bowl and knead together gently until it forms a ball.
2. On a floured board and using a floured rolling pin, roll out pastry thinly to fit into a 9-inch (23-cm) flan pan. Cut away excess pastry. If pastry breaks, patch it. Prick pastry base, line with parchment paper or foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove foil and beans and bake pastry another 5 minutes.
3. To make filling, reduce heat to 350°F (180°C). In a bowl, whisk together eggs and sugar. Stir in melted butter, lemon rind and juice. Pour into pastry shell.
4. Bake for 15 to 18 minutes or until just set.
5. Sprinkle with icing sugar, before serving.
xo, Diana
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