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Dessert

Italian Lemon Tart

Preheat oven to 350ºF
INGREDIENTS

PASTRY

  • ½ c Powdered Sugar
  • 8 T Butter, cold, cut into small pieces
  • 1 ½ c Flour
  • 1 Egg Yolks
  • ½ c Water, ice cold

FILLING

  • 1 ½ T Lemon Zest
  • 1⁄3 c Lemon Juice
  • 4 Egg
  • ¾ c Sugar
  • ½ c Heavy Cream
INSTRUCTIONS

FOR THE PASTRY

Preheat oven to 300°F.

  1. Knead the powdered sugar lightly with the butter. 
  2. Add flour and egg yolk and knead until mixture is crumbly.
  3. Add water a tablespoon at a time until dough just holds together.
  4. Roll dough into a ball and flatten into a disk.
  5. Wrap in plastic wrap and refrigerate at least 2 hours.
  6. Roll dough on a lightly floured surface into an 11-inch circle.
  7. Transfer dough to a 9-inch tart pan with removable bottom or a 9-inch pie pan and fold edges over to form a double-thick crust.
  8. Pierce dough 15-20 times with a fork.
  9. Bake crust 25-30 minutes, pressings with the back of a fork if bubbles form.
  10. Remove from oven and increase oven temperature to 350°F.

FOR THE FILLING

  1. Whisk together lemon zest, juice, eggs, sugar, and cream.
  2. Strain mixture through a fine mesh sieve into the warm tart shell.
  3. Bake for 35 to 45 minutes at 350°F until filling is set in the center.
  4. Let tart cool completely.
  5. Garnish with fresh fruit, if desired.

Source: Fish Extender Recipe Collection

Created 2024-02-07 09:59:47 – Last Modified 2024-02-12 13:17:42