Tuesday, July 28, 2009
Katie's perfect lemon tart ...
Since I haven't done much cooking lately, I can't resist sharing one of Katie's latest gastronomic triumphs! She and Chris brought dessert to a friend's dinner party last week. She found the recipe in Luscious Lemon Desserts by Lori Longbotham, former Gourmet Magazine editor. The book offers over 70 of the most delicious, decadent, and enticing lemon dessert recipes imaginable. This lemon tart is to die for ... and is very easy to make!
THE PERFECT LEMON TART
1/2 cup (1 stick) unsalted butter
2 tablespoons finely grated lemon zest
1 3/4 c. all-purpose flour
1 1/4 c. granulated sugar
2 pinches salt
6 large eggs
1 cup lemon juice
1/2 c heavy (whipping) cream
confectioner's sugar for dusting
1. Position the rack in the middle of the oven & pre-heat the oven to 350. Have ready an 11-inch tart pan WITH A REMOVABLE BOTTOM.
2. Melt the butter in a small saucepan over medium heat, add 1 TBL zest, and let stand for 5 minutes. Whisk together the flour, 1/4 c granulated sugar, and a pinch of salt in a medium bowl. Pour in the butter mixture in a FINE stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers. Transfer the mixture to the tart pan, and press it with your fingertips evenly into the bottom. Bake for 20 minutes, or until the crust is a light golden brown. Let cool on a wire rack while making the filling.
3. Whisk together the eggs, the remaining 1 cup of granulated sugar and the remaining 1 TBL of zest, the lemon juice, and another pinch of salt in a medium bowl until smooth.
4. Beat the cream with an electric mixer on med-high speed in a medium bowl just until it forms soft peaks. Whisk the cream in the egg mixture just until blended.
5. Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still warm crust. Bake for 25-30 minutes, or until the filling is just set in the center. Let the tart cool on a wire rack.
6. Just before serving, generously sift confectioners' sugar over the tart. Cut into wedges and serve. Serves 10!
NOTES: The recipe called for 4 lemons (for zest & juice), but I found that only yielded 1/2 cup juice. Please feel free to substitute the remaining 1/2 cup with REAL LEMON JUICE or MINUTE MAID REAL LEMON JUICE (I did like using some fresh).