French Lemon Tart

French Lemon Tart 250 Image by: French Lemon Tart 250 Author: Canadian Living

Nothing says spring more than the aroma of freshly squeezed lemons. And there's no better way to showcase this vibrant fruit than in a French-style tart with a tangy filling and tender buttery crust. For this elegant tart, the filling is baked in the crust for a short time — just enough to set it.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: April 2005

Ingredients

  • 1 cup all-purpose flour
  • 2 tbsp (25 ml) granulated sugar
  • 1/2 cup (125 ml) butter cubed
  • 1 egg yolk
  • 2 tbsp (25 ml) water
Lemon Filling:
  • 5 eggs
  • 3 egg yolks
  • 1 cup (250 ml) granulated sugar
  • 3/4 cup (175 ml) lemon juice
  • 2 tbsp (25 ml) butter
Topping:
  • 3 tbsp (50 ml) apple jelly
  • assorted fruit (such as Cape gooseberries, blueberries and raspberries) or icing_sugar

Method

In bowl, whisk flour with sugar. Using pastry blender or knives, cut in butter until in fine crumbs with a few larger pieces. Whisk yolk and water with butter; drizzle over flour, tossing with fork until dough clumps.

Turn out onto work surface. Press into smooth ball; flatten. On floured surface, roll out to 11-inch (28 cm) circle; fit into 9-inch (23 cm) tart pan with removable bottom. Trim to 1-inch (2.5 cm) overhang; fold inside and press pastry together. Refrigerate for 30 minutes.(Make-ahead: Cover and refrigerate for up to 24 hours.)

With fork, prick bottom at 1/2-inch (1 cm) intervals. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until top of rim starts to turn golden, 15 to 20 minutes. Remove weights and foil; bake until golden, about 10 minutes. Let cool on rack.

Lemon Filling: In top of double boiler or large heatproof bowl over saucepan of simmering water, whisk together eggs, egg yolk, sugar and lemon juice; cook, stirring often, until translucent and thick enough to mound on spoon, 15 to 20 minutes.

Strain through fine sieve into bowl; stir in butter. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Spoon lemon filling into pie shell, smoothing top. Bake in bottom third of 325°F (160°C) oven until filling loses some shine and forms thin skin, about 12 minutes. Let cool on rack. Refrigerate until cold, about 2 hours.

Topping: In small microwaveable bowl or saucepan, heat apple jelly on high for 30 seconds or until melted; spoon evenly over filling. Refrigerate until set, about 30 minutes. (Make-ahead: Cover with large inverted bowl; refrigerate for up to 24 hours.) Garnish with fruit or dust edge of pastry and narrow border of filling with icing sugar.

Nutritional facts Per serving, about:

  • Sodium 157 mg
  • Protein 6 g
  • Calories 314.0
  • Total fat 16 g
  • Cholesterol 213 mg
  • Saturated fat 9 g
  • Total carbohydrate 37 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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French Lemon Tart

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