LEMON TART

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This is a delicious lemon tart that can be served cold with mascarpone cheese. This is one of my favorite desserts to serve when I have guests over. I like to put the tart into the refrigerator after it is done baking for 3 to 4 hours, to overnight, because it tastes better.

Provided by shep1

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h35m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
3 tablespoons ground almonds
7 tablespoons unsalted butter, diced
½ cup sifted confectioners' sugar
3 tablespoons milk
1 lemon, finely zested
1 large egg yolk, beaten
4 large eggs
1 ¼ cups superfine sugar
⅔ cup heavy cream
2 each lemons, finely zested and juiced
½ cup mascarpone cheese, or to taste

Steps:

  • Sift flour into a bowl. Mix in almonds, then rub in butter. Mix in confectioners' sugar, milk, lemon zest, and egg yolk. Knead briefly on a lightly floured work surface. Wrap up and refrigerate for 30 minutes.
  • While dough rests, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
  • Roll out the dough to a thickness of 1/4 inch and use to line the bottom and sides of the prepared pan. Prick all over with a fork.
  • Bake in the preheated oven until golden, about 15 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
  • Crack eggs into a bowl. Whisk in superfine sugar, heavy cream, and lemon zest and juice. Spoon filling into the pastry shell.
  • Bake in the preheated oven until set, about 45 minutes. Remove from the oven and let cool for 45 minutes. Serve topped with mascarpone cheese.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 62.9 g, Cholesterol 190.4 mg, Fat 28.6 g, Fiber 2.9 g, Protein 8.6 g, SaturatedFat 15.6 g, Sodium 56.9 mg, Sugar 39.6 g

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