When I’m in the mood for something irresistibly lemony I go straight to my Luscious Lemon Desserts by Lori Longbotham. It provided me with the Ultimate Lemon Poundcake I made a while back as well as many other tasty, tangy treats! I’ve been working through the lemons my friend gave me, but really felt the urge to make something elaborate to show off how good they were. This tart was, indeed, perfect! There’s even lemon zest in the crust!
- 1/2 cup unsalted butter
- 2 tablespoons finely grated lemon zest
- 1 3/4 cups all purpose flour
- 1 1/4 cup granulated sugar
- 6 large eggs
- 1 cup fresh lemon juice
- 1/2 cup heavy whipping cream
- Confectioner’s sugar for dusting
Position a rack in the middle of the oven and preheat the oven to 350. Have ready an 11 inch tart pan with removable bottom.
Confession: that is the one bummer about tarts. If you don’t have a tart pan with a removable bottom you can’t really make them! Any other pan just won’t work because tarts are impossible to cut and serve out of a regular pie dish. It just winds up being a mess of crumbs and filling!
Melt the butter in a small saucepan over medium heat, add 1 tablespoon zest and let stand for five minutes.
Whisk together the flour, 1/4 cup of the sugar, and a pinch of salt in a medium bowl. Pour in the butter mixture in a fine stream, stirring with a fork.
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.
Press it with your fingertips evenly up the side and into the bottom.
Bake for 20 minutes, or until the crust is light golden brown. Let cool on a wire rack while making the filling.
Process the remaining 1 cup of sugar and the remaining 1 tablespoon of zest in a food processor until the zest is finely ground.
Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinch of salt in a medium bowl until smooth.
Beat the cream with an electric mixer on medium high speed in a medium bowl just until it forms soft peaks. Whisk the cream into the egg mixture just until blended.
Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still warm crust.
Confession: I know those are pretty specific instructions but that tart pan is going to be FULL! You really don’t want to try and move it into the oven after pouring in the filling, unless you like having egg on your floor.
Bake for 25 to 30 minutes, or until the filling is just set in the center. Let the pie cool on a wire rack.
Just before serving, generously sift confectioner’s sugar over the tart. Cut into wedges and serve.