Lemon Tart Recipe
A tangy lemon tart with a beautiful presentation.
Equipment
- Food Processor
- 9" Tart Pan with removeable bottom
- Bowls, measuring cups and spoons
- Hand whisk
Ingredients
- 9" Tart Pan with Sweet Dough our pie dough recipe works well with this dessert
- 1 Medium Lemon Washed, do not peel
- 1 ¼ Cups Granulated Sugar
- 1 Large Egg room temperature
- 1 Large Egg Yolk room temperature
- 2 Tablespoon Cornstarch
- ½ Cup Butter melted and cooled slightly
Instructions
- Preheat oven to 350℉ (180℃)
- Slice lemon thinly - do not peel the lemon Remove seeds.1 Medium Lemon
- Placed lemon slices and granulated sugar in the bowl of a food processor. Blend until thoroughly processed. Scrape side of food processor bowl as needed.1 ¼ Cups Granulated Sugar
- Place lemon/sugar mixture in a bowl.
- Add egg yolk and egg. Whisk until well combined.1 Large Egg, 1 Large Egg Yolk
- Add cornstarch and whisk until combined.2 Tablespoon Cornstarch
- Add melted butter and whisk until combined.9" Tart Pan with Sweet Dough
- Pour filling into unbaked pie shell.½ Cup Butter
- Bake for 35 - 40 minutes. The top of the pie will be a light brown and bubbling.
- Cool completely on a rack before serving.
Video
Nutrition
Calories: 164kcalCarbohydrates: 22gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 51mgSodium: 68mgPotassium: 10mgFiber: 0.01gSugar: 21gVitamin A: 279IUVitamin C: 0.01mgCalcium: 7mgIron: 0.1mg
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