Lemon tart, anyone? With a buttery crust and a tangy lemon filling, this cake is ready for the dessert table! Serve it at Easter, Mother’s Day or whenever you need a special treat.
In this recipe
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Finding the perfect lemon cake
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Prepare a perfect lemon cake
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Make-ahead tips
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Lemon Tart Variations
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What is blind baking?
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Make candied peel
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How to store lemon tart
BE PICTURED IN; CHARACTERIZED IN:
Finding the perfect lemon cake
My dad and I searched everywhere for a lemon tart that we would love.
First there was the disastrous New York Times lemon tart that Deb from Smitten Kitchen described so well. We had a similar unpalatable result.
Then there were my multiple attempts to make a Meyer lemon confit over a pastry crust. Still way too harsh.
Finally, we stumbled upon a recipe from Chef Charlie Palmer that had a fabulous lemon filling, but its cornmeal crust tasted like baked polenta. It just didn’t work with the lemon filling.
How to make a perfect lemon tart recipe
So we took the fabulous filling and put it in a tried and true pie crust. Dad even made a batch of candied citrus peel days in advance (you can easily skip this step). And voila! A really delicious lemon tart.
Make-ahead tips
love lemon? Try these recipes
- How to make lemon curd
- Lemon Ricotta Pancakes
- Lime meringue cake
- Soft and chewy lemon biscuits
- Icebox Lemon Pie
Lemon tart variations to try
- Omit the candied zest on top and the tart will still be beautiful and delicious.
- Sprinkle the top with powdered sugar.
- Top with fresh berries.
- Replace the lemon with lime, grapefruit, or other citrus fruits.
- Use vanilla instead of almond extract if you don’t have it or just don’t like it.
What is blind baking?
Blind baking is when you empty a pie crust before filling it. The crust for this pie is pre-baked so it won’t get soggy when you pour in the lemon filling.
Why weigh down the base before blind baking? Because the weights (or sugar or beans or rice) keep the sides from falling off and the bottom of the crust from puffing up during pre-cooking. Here are detailed tips for blind baking a pie crust.
How to prepare lemon peel to make candied peels
The recipe calls for a cup of julienned lemon zest. But how does one do it? Start with a sharp paring knife or a good vegetable peeler and peel the lemon zest as thinly as possible. You should avoid the white skin as much as possible as it tends to be bitter.
How to store lemon tart
You can store your lemon tart in the refrigerator for up to three days. Cover it well with parchment paper and then plastic wrap to prevent moisture from collecting.
You can freeze lemon tart whole or in slices for longer storage. Just make sure you thaw it in the fridge at least 24 hours before serving.
What to serve with lemon tart
- whipped cream
- Homemade vanilla ice cream
- Chamomile Honey Hot Toddy
- Hot rum with orange and vanilla
- Wintery spiced orange mocktail
From the editors of Simply Recipes
lemon cake
Lemon filling based on Charlie Palmer’s Practical Guide to the New American Kitchen.
ingredients
For the optional candied zest:
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1 Cup Lemon peel
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1 Cup granulated sugar
For the crust:
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1 1/2 cups (200G) all purpose flour
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1/2 teaspoon Salt
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1/2 cup (50G) powdered sugar
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1/2 cup (1 stick or 1/4 pound, 112G) unsalted buttersoftened at room temperature
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1 big eggbeaten
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1/4 teaspoon almond extract
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1 teaspoon Lemon peel
For the lemon filling:
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1/2 cup (1 floor) unsalted butter
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1/4 Cup creme fraiche Cheese (can substitute sour cream)
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2 big eggs
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3 big egg yolk
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3/4 Cup fresh lemon juice
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3/4 cup (150G) granulated sugar
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1 1/2 teaspoon Lemon peel
method
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Make the Candied Citrus Zest (optional):
Place lemon zest in a saucepan and cover 1/2 inch with water. Bring to a boil. Remove from the stove and drain the water. Top up with water and repeat. Bring to a boil, remove from heat, then drain.
Add water again, this time including the sugar. Simmer for 30 minutes, then drain.
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Dry candied peel:
Spread the peel on a sheet of parchment paper. Leave to dry overnight at room temperature (do not put in the fridge!).
(Tip: If you wrap the shells around a chopstick and let them dry wrapped, they’ll keep a curly shape when you unwrap them the next day.)
The next day, mix the zest with a little more sugar.
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Prepare the cake dough:
Whisk together the flour, salt and powdered sugar in a bowl. Add the butter and, using either your (clean) fingers or a dough mixer, mix the butter with the flour until the dough forms fluffy crumbs and clumps. Try to make sure all of the flour is coated in a little butter.
Using a wooden spoon, mix in the egg, 1/4 teaspoon almond extract, and 1 teaspoon lemon zest. Continue mixing until the batter forms lumps.
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Chill the pie crust:
Shape into a ball and flatten into a disk. Wrap the slice in plastic and refrigerate at least an hour or up to two days ahead of time.
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Preheat the oven:
Preheat oven to 350°F.
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Roll out the tart base:
If the dough has chilled overnight, let it sit at room temperature for at least 10 to 15 minutes before attempting to work it. This allows the dough to relax enough to become pliable before being rolled out.
Roll out the dough by either sprinkling the dough and rolling the surface with a little flour, or you can roll out the dough between 2 sheets of parchment paper. Roll out the dough into a circle 2 inches wider in diameter than your pie dish (about a 12 inch round).
Press the dough into the tart pan. Use your rolling pin to line up the dough along the edges of the pan. Freeze for 30 minutes.
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Pre-bake tart base:
Place aluminum foil over the crust and gently shape it into the dough in the pan. Add ceramic pie weights (or dried beans, sugar, or rice).
Bake at 350°F for 20 minutes. Remove from the oven and lift the sides of the aluminum foil to remove the pie weights. Let the crust cool.
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Make the Lemon Curd Filling:
Melt the butter and crème fraîche together over a water bath and stir. (If you don’t have a double boiler, bring a few inches of water to a simmer in a saucepan and place a stainless steel or Pyrex bowl on top of the saucepan, making sure the bottom of the bowl doesn’t touch the simmering water.) The top Remove pan from stove and set aside.
In a second bowl over the double boiler, whisk the eggs and yolks just long enough to warm. Remove from the heat and whisk in the butter mixture, then the lemon juice.
Strain the mixture through a sieve into a clean bowl and pour over the simmering water. Add the sugar and zest and stir until warm to the touch, about 4 minutes.
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Fill and bake the tart:
Pour the lemon filling into the crust and bake at 350°F for 25 minutes or until set in the center.
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Chill before serving:
Leave to cool completely on a wire rack. Then chill in the fridge. When ready to serve, garnish the tart with candied lemon zest, if desired.
| nutritional information (per serving) | |
|---|---|
| 486 | calories |
| 31g | Fat |
| 46g | carbohydrates |
| 8g | protein |
