Description
Tart and lemony, the mixture of the lemon and fruit will have your mouth watering.
Ingredients
Scale
- Crust:
- 1–1/4 c. all purpose flour
- 1/2 c. powdered sugar
- 1/4 tsp. table salt
- 1 stick cold unsalted butter, cubed (8 Tbsp)
- 1 egg yolk
- Filling:
- 4 lemons, at room temperature
- 1 1/2 cups sugar
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 4 extra-large eggs, at room temperature
- 1/8 teaspoon salt
- Glaze:
- 1/4 c. apple or apricot jelly
- Juice of 1/2 a lemon
Instructions
- For the crust: Preheat oven to 400 F degrees. Coat a 9 inch tart pan with removable bottom with nonstick spray.
- Process 1-1/4 cups flour, powdered sugar, 1/4 tsp salt, and zest in a food processor until combined.
- Add 1 stick butter, and pulse until mixture resembles coarse crumbs. Blend in egg yolk and process until dough starts to clump around the blade. Press dough into bottom and up the sides of prepared pan. Bake crust until golden, 12-15 minutes; cool completely.
- For the filling: Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
- Fill the tart shell with warm lemon curd and allow to set at room temperature. Chill for approx 2-4 hours.
- For the glaze: Melt jelly and lemon juice in a small saucepan over medium heat, then glaze top of tart. Top tart with berries, dab with more glaze, and serve within 1-2 hours.
Notes
Prep time does not include chilling.
- Prep Time: 1 hour