Fresh Lemon Tart

Fresh Lemon Tart

The perfect ending to any meal with its tart—, yet sweet, —lemon flavor.

YIELDS

12 to 14 servings

INGREDIENTS

Crust

  • 1 2/3 cups all-purpose flour
  • 1/4 cup C&H® Granulated Sugar
  • 1/2 cup (1 stick) butter, chilled
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

Filling

  • 1 cup lemon juice
  • 1/2 cup (1 stick) butter, melted
  • 1 tablespoon lemon peel, grated
  • 1 cup C&H® Granulated Sugar
  • 6 large eggs

Garnish

  • 1 cup C&H® Granulated Sugar
  • 1 cup water
  • 2 tablespoons corn syrup, light
  • 3 to 4 fresh lemons, thinly sliced

INSTRUCTIONS

Crust

Preheat oven to 450°F. Prepare 10-inch tart pan.

Stir flour and sugar together. Cut butter into flour, using a pastry blender, until mixture looks like coarse meal. Combine egg yolks and vanilla; beat well. Add to flour mixture. Stir with a fork until dough gathers into a ball. Turn dough out onto a sheet of waxed paper. Gently knead just until smooth. Gather dough into a ball; chill for 30 minutes.

Remove dough from refrigerator; gently press into the bottom and up the sides of prepared tart pan. Line inside of pastry with heavy duty foil.

Bake for 10 minutes; remove from oven. Remove foil, prick bottom and sides of pastry, and return to oven for an additional 4 minutes. Cool slightly before filling.

Filling

Reduce oven temperature to 400°F. Whisk together lemon juice, melted butter and lemon peel; add sugar. Add eggs, one at a time, beating until smooth. Pour mixture immediately into partially baked pastry crust.

Bake 20 minutes, or until crust is golden and filling is set. Remove from oven; cool completely.

Garnish

Combine sugar, water and corn syrup in a large skillet; bring to a boil over medium heat. Boil several minutes, without stirring, to thicken slightly. Reduce heat, add lemon slices and simmer for 3 to 5 minutes to heighten color. Do not overcook.

Lift lemon slices from syrup and cool flat. Continue simmering syrup, without stirring, for another 5 to 10 minutes, or until syrup consistency has been reached. Remove from heat and cool to room temperature.

Arrange lemon slices over top of tart and drizzle with cooled lemon syrup when serving.