A fresh lemon tart for summer that will have you opening the windows and singing a tune.
Lemon tart, with its sunshine yellow hue and tangy fruit filling, is a dessert made for summer. And while we respect and love the classic recipe, we're no strangers to taking risks. We've created our own unique twist on the dish, using Meyer lemons for their sweet and smooth flavour, and pine nuts to complement the citrus flavour and add a bit of unexpected depth to every bite. It's the perfect finish to an alfresco meal and a beautiful accessory for your tabletop - although, with the way it tastes, it won't last long.
- 2 cups all-purpose flour
- 1 cup + 3 tbsp pine nuts
- 1/4 cup granulated sugar
- 3/4 cup cold unsalted butter, cubed
- 1 egg
- 1 cup freshly squeezed Meyer lemon juice
- 1 tsp Meyer lemon zest
- 1 1/4 cups granulated sugar
- 1 cup unsalted butter, cubed
- 4 eggs
- 4 egg yolks
- 1 tbsp icing sugar for dusting candied Meyer lemons for garnish
Makes 1 tart.
1 In a food processor, combine the flour, 1 cup of the pine nuts and the sugar. Pulse to coarsely break up the pine nuts. Add the butter and pulse to a pea-sized crumble; add the egg and pulse until the mixture begins to form a dough.
2 Scrape the dough onto a clean work surface and roll into 2 equal sized balls; flatten into discs. Wrap both discs in plastic wrap. Chill one disc for 30 minutes; freeze the other for use at a later date.
3 Preheat the oven to 350°F. On a floured work surface, roll out the dough into a 1⁄4"-thick round. Transfer to a fluted tart pan by rolling the dough around a rolling pin and then unrolling it onto the pan. Work the dough evenly into the edges of the pan. To blind bake the crust, lay parchment paper over the dough and fill with a layer of ceramic pie weights or dried beans. Place the pan on the centre rack of the oven and bake for 15 minutes. Remove the parchment paper and weights; bake until the crust is lightly golden, about 10 minutes.
4 Meanwhile, make the tart filling. In a medium saucepan, heat the lemon juice, zest, sugar and butter until the butter has melted. Whisk the eggs and egg yolks in a large non-reactive bowl (such as stainless steel or glass). While whisking, slowly pour a ladleful of the lemon mixture into the eggs, then slowly whisk in the remaining lemon mixture. Transfer the mixture back into the saucepan and stir constantly over medium heat until it thickens. Do not let the mixture boil.
5 Pour the lemon filling into the baked crust. Bake in the oven for 10 minutes to set. Let the tart cool completely. Serve chilled. Garnish with candied lemons and the remaining pine nuts. Dust with the icing sugar just before serving.
- 2 Meyer lemons, thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup water
1 Combine all the ingrediets in a shallow saucepan.
2 Simmer until the lemons become translucent and the syrup has thickened.
3 Remove the slices and lay them on a parchment paper-lined baking sheet.
4 Let stand until ready to use.
Tip: For pretty paper-thin pieces, use a mandolin to slice your lemons.