| Total: | 1 hr |
| Prep: | 45 min |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
| Total: | 1 hr |
| Prep: | 45 min |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 lemons, zest grated, juiced
- 3 large eggs
- 1/2 cup plus 1 tablespoon sugar
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 (9 1/2-inch) tart shell made from Sweet Tart Dough, prebaked, recipe follows
- 1 lemon
- 1/4 cup Apricot Glaze
- Mint leaves
- 1 cup plus 1 tablespoon confectioners’ sugar
- 1 3/4 cup all-purpose flour
- Pinch salt
- 9 tablespoons unsalted butter, softened
- 1 large egg
Instructions
- Preheat the oven to 325 degrees. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Place the pre – baked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack. Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. Arrange the slices around the edge of the tart with the cut sides out. If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves.
- Sift together the confectioners’ sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it into 2 pieces. Shape each half into a disc, wrap in plastic wrap, and refrigerate.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 415 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 31 g |
| Protein | 7 g |
| Cholesterol | 139 mg |
| Sodium | 58 mg |
| Serving Size | 1 of 8 servings |
| Calories | 415 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 31 g |
| Protein | 7 g |
| Cholesterol | 139 mg |
| Sodium | 58 mg |
Reviews
The instructions are incomplete. The lemon mixture should be cooked until thick otherwise, the baking time is about 1 hour. And it is not all that good. I’ve made lemon tarts that taste much better.
I am in the midst of making this recipe and noticed that the pastry recipe is missing most of the instructions. The entire pastry recipe can be found at Global Gourmet on the net
Otherwise, it seems very simple and so far the curd tastes lovely. I plan on using blackberries and raspberries for garniture and then brushing with the jam.
This was great and very quick and easy!
I made this tart for Easter for a friend of mine who hosted and cooked for 11 and loves lemon tarts. Everyone commented on how professional it looked! I cheated and only put a slice of lemon in the center then glazed the top. The problem was that his instructions for the lemon slicing were too complicated and there were none for the pastry. I pieced together “how to” from other tart recipes. Great taste in the end and less calories than other recipes I viewed. I had trouble rolling the dough so, pushed it into the tart pan like a graham cracker crust – it worked! I chose this recipe since I live in NYC and Payard is known for their delicious pastries and cakes.