Classic Lemon Tart(ATK)

May 09, 2023May 9, 20230 15
Classic Lemon Tart from America's Test Kitchen
in Dessert

Prep

45 min

Cook

45 min

Ready In

4 hr

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 large egg yolk
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2/3 cup confectioners ' sugar
1/4 teaspoon salt
8 tablespoons unsalted butter , cut into 8 pieces and chilled
7 large egg yolks
2 large eggs
1 cup sugar
1/4 cup fresh lemon zest
2/3 cup fresh lemon juice
1 pinch salt
4 tablespoons unsalted butter , cut into 4 pieces
3 tablespoons heavy cream , chilled

Nutrision Information

Servings Per Recipe
8
Calories
420
Sugar
32g
Fat
25g
Classic Lemon Tart is a staple dessert in many households and restaurants across the world. The recipe from America's Test Kitchen features a flaky all-butter crust and a tangy lemon filling that balances creamy and tart flavors. The dessert is perfect for any occasion, whether it's a dinner party or a potluck. The lemon filling can also be used as a topping for other desserts, such as cheesecake or pavlova. Enjoy the tart on its own or with whipped cream or fresh berries on top.

Instructions

1.Prepare the crust by whisking together the egg yolk, heavy cream, and vanilla extract in a small bowl; set aside. In a food processor, pulse together the flour, confectioners' sugar, and salt until combined. Add the chilled butter and pulse until the mixture resembles coarse sand. With the machine running, add the egg mixture and process until the dough pulls together and forms a ball, about 10-15 seconds. Turn the dough out onto a sheet of plastic wrap and flatten it into a 6-inch disk. Wrap the disk tightly in the plastic wrap and refrigerate for 30 minutes.
2.Preheat the oven to 375 degrees F. Roll the chilled dough out into a 12-inch circle on a lightly floured surface. Gently fit the dough into a 9-inch tart pan with a removable bottom, trimming any excess overhang.
3.Prick the bottom of the dough with a fork and chill for 15 minutes. Line the chilled dough with parchment paper and fill the shell with pie weights. Bake for 20 minutes, then remove the weights and parchment paper. Bake for an additional 5-10 minutes, or until the crust is golden brown. Cool on a wire rack.
4.For the filling, whisk together the egg yolks, eggs, sugar, lemon zest, lemon juice, and salt in a medium saucepan. Add the butter and heat over medium-low heat, whisking constantly, until the butter is melted and the mixture thickens and registers 170-175 degrees F on an instant-read thermometer, about 5-7 minutes. Strain the filling through a fine-mesh strainer into a bowl and whisk in the heavy cream.
5.Pour the filling into the cooled crust and bake for 15-20 minutes, or until the filling is set around the edges but still slightly jiggles in the center when shaken. Cool the tart on a wire rack for at least 2 hours before serving.

PROS

This classic dessert is a crowd-pleaser, with a tangy and sweet lemon filling in a buttery and flaky crust.

It is easy to make and can be prepared ahead of time.
It also freezes well for later use.

CONS

The tart can be high in calories and sugar, so it should be enjoyed in moderation.

The crust can be difficult to make without a food processor or a pastry cutter.
The filling must be cooked over low heat with constant stirring to avoid curdling or overcooking.

HEALTH & BENEFITS

While not particularly healthy, this tart contains vitamin C from the lemon juice and zest.
The tart can also be made with a gluten-free crust for those with gluten sensitivities.

Print

Leave a Reply

Your email address will not be published.