This easy Lemon Tart recipe can easily become your a go-to salvation when you need a good-tasting and looking dessert to share with your friends. Try it in your kitchen and make it your own!
- 1-3/4 cups plus 2 Tsp all purpose flour, plus more for dusting
- 1/3 cup plus 3 Tbsp confectioners' sugar
- 3/4 cup plus 3 Tbsp vegetable shortening
- 2 Tbsp unsalted butter, cubed and chilled
- 1/4 cup plus 2 Tbsp ice water
- 1 Large lemon, chopped
- 1-1/2 cups superfine sugar
- 1 stick unsalted butter, at room temperature
- 1 tsp pure vanilla extract
- 4 large eggs
- Into a Medium Bowl, sift the flour with the confectioners' sugar and salt. Using your fingertips, rub lhalf of the shortening into the flour mixture until it resembles coarse meal.
- Rub the remaining shortening and the butter into the flour mixture until pea-size pieces remain.
- Sprinkle with the ice water and mix with a fork until the dough comes together.
- On a lightly floured work surface, pat the dough into a 1-inch-thick disk.
- Wrap with plastic and chill until firm, about 1 hour.
- On a lightly floured work surface and using a lightly floured rolling pin, roll out the dough into a 14-inch circle about 1/8 inch thick.
- Ease the dough into a 9-inch fluted tart pan with a removable bottom (2 inches deep) and trim the overhang.
- Prick the dough all over with a fork and freeze until firm, 1 hour.
- Preheat the oven to 375F.
- Line the frozen pie shell with parchment paper and fill with pie weights or dried beans.
- Bake for 25 minutes until the edges are lightly golden.
- Remove the paper and bake for 15 minutes longer, until the shell is golden.
- Transfer to a rack and let cool completely, 3 hours.
- Preheat the oven to 350F.
- In a blender, combine the Lemon, superfine sugar, butter, vanilla and eggs --> puree until smooth.
- Pour the mixture into the tart shell.
- Bake for 40 minutes, until the filling is set.
- Transfer the tart to a rack and let cool to room temperature, 3 hours.
- Serve at room temperature or chilled.
The dough can be prepared through Step 1 and refrigerated overnight, or prepared through Step 2 and frozen for up to 1 month. The finished tart can be wrapped and refrigerated for 2 days.
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