Lemon Tart

A chilled lemon tart served with fresh berries for a picnic or an outdoor feast is an taste treat most delicious.


1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup cold butter, cut into pieces

3 whole eggs plus 3 egg yolks
1/2 cup fresh lemon juice
1/2 cup butter, softened
1/2 cup sugar

For the pastry, sift flour, salt, and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse cornmeal. Sprinkle in 3 Tablespoons ice water and stir until mixture just holds together. Form a ball, wrap in plastic, and refrigerate for at least 1 hour.

For the filing, whisk together eggs, egg yolks, and lemon juice in the top of a double broiler placed over medium heat. Stir in butter and sugar. Cook, stirring constantly with a wooden spoon, until thick, about 15 minutes. Pour through a strainer into a mixing bowl and set aside.

Preheat oven to 375 degrees F. Roll out dough on a lightly floured surface, then fit into a 9-inch tart pan with a removable bottom. Press dough into a pan and prick bottom of dough all over with a fork. Chill dough in the freezer for 10 minutes, then line with aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes, then carefully remove foil and weights and bake until golden-brown, another 15-20 minutes. Allow to cool.

Pour lemon filling into shell. Chill for at least 1 hour in refrigerator and serve with fresh berries and whip cream if desired.

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