Make this tart up to a couple of days in advance — it tastes just as great chilled as it does the day you make it.
Makes one, 9-inch tart, 12 servings
4 medium lemons
1½ cups granulated sugar, divided
2 tablespoons cornstarch
2 tablespoons unsalted butter, cut into ½-inch pieces
5 large eggs
1 prepared crust of your choice, such as the Pâte Brisée
(blind-baked* in a 9-inch tart pan) on page 15
confectioner’s sugar for garnish
Nutritional information per serving (1 slice):
Calories 251 (40% from fat) / carb. 34g / pro. 4g / fat 11g / sat. fat 7g / chol. 103mg / sod. 125mg calc. 13mg / fiber 0g
1. Preheat oven to 375°F with the rack in the middle position.
2. With a vegetable peeler, remove the peel of one of the lemons, being very careful not to include any of the bitter white pith. Put lemon peel and ½ cup
of the sugar into the blender jar. Secure lid.
3. Select Speed 10 and press Start. Blend until lemon peel is finely chopped, about 10 seconds.
4. Juice all of the lemons. Add ¾ cup of the juice to the blender jar.
(Reserve remaining juice for another use.) Add the remaining sugar,
cornstarch, butter and eggs to the blender jar. Secure lid.
5. Select Speed 6 and press Start. Blend until just combined, about 20 seconds.
6. Put tart pan with the blind-baked crust onto a rimmed baking sheet.
Pour the filling into the crust so it just reaches the top. Be sure to use
steady hands here because the filling can be prone to spilling.
7. Bake lemon tart on the rimmed baking sheet until just set, about 30 to 40 minutes. Start checking your tart at 20 minutes.
8. Remove from oven and cool on a wire rack. Sprinkle with confectioners’ sugar. Serve at room temperature or refrigerate to have a chilled tart.
9. How to blind bake Pâte Brisée: Preheat oven to 350°F. Roll out dough to
¹⁄8-inch thick circle and fit into a 9-inch tart pan, taking attention to ensure there are no tears or holes in the dough – these can be patched with extra dough. Chill in refrigerator for 30 to 40 minutes. Using a fork, prick the chilled dough evenly all over, but make sure not to go entirely through the dough. Line the shell with foil or parchment and weigh it down with dried beans or rice. Bake for 15 to 20 minutes, or until the dough under the foil/parchment is no longer wet. Remove the beans/rice and parchment and continue baking until the shell is golden brown, an additional 10 to 15 minutes.