A Lemon Tart–Just Right for a Summer Dinner
Lemons seem to be in season all year, but right now they are especially plentiful. I was looking for a recipe to use this luscious fruit and found one that seemed just right. Not too sweet and not too tart. I love to bake but my family just doesn’t eat that many desserts. We do have friends coming over this weekend so I decided this would be just the time to try this lovely new recipe.
You do need a special tart pan, however. Mine is just about 9 1/2 inches in diameter and 1 inch high. The key thing is the push-up removable bottom. Tarts are very delicate and this pan allows you to present the finished tart whole–not crumbled. Even if it crumbles a little it will taste divine! I hope you enjoy this as much as we did!
- 1¼ cup Baking Free gluten-free all purpose flour
- ¼ cup sugar
- ½ cup unsalted butter (softened)
- 1 large egg yolk
- 2 tablespoons heavy cream
- 2 large eggs
- 3 large egg whites
- 1 cup sugar
- 1½ teaspoon lemon zest
- ½ cup fresh lemon juice
- Powdered Sugar for dusting
- In a large bowl for stand mixer, beat together the flour, sugar and butter
- Add the egg yolk and heavy cream, beat just until dough forms a ball.
- Wrap in plastic wrap and refrigerate for about 30 minutes.
- Preheat oven to 375 degrees F. Grease a round, removable bottom tart pan with butter. Set aside.
- Lightly flour a smooth surface and roll out pastry crust dough to fit tart pan. Transfer to the greased pan. Use your fingers to make dough fit flutes in pan.
- Place parchment paper over dough and weigh with pie weights or dried beans so you can partially prebake the pastry crust. Place on a baking sheet and bake for 10 minutes. Remove parchment and weights.
- While your crust is prebaking, beat the eggs, egg whites and sugar in stand mixer until smooth. Add lemon zest and lemon juice. Once the crust is out of the oven, pour the filling into the partially baked crust
- Bake the tart, still using the baking sheet underneath, in the upper third of the oven until the crust is golden and filling is set. about 20 minutes.
- Cool the tart pan on a wire rack for at least 10 minutes before removing the tart from the pan by pushing up on the removable bottom. You can leave the tart on the bottom.
- Dust the cooled tart with powdered sugar. Serve warm or at room temperature.