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Author Notes: I studied in Paris my junior year of college and became obsessed with the individual-sized tarts citrons that were available in every patisserie. When I came home and couldn't get my daily lemon fix, my friend Gabi passed along her recipe for a larger lemon tart, which I've modified over the years to make even more deliciously lemony. The hardest part about making it is resisting the urge to eat the entire thing. - debsiegel
For the pastry
- 1 2/3 cups flour
- 2/3 cup powdered sugar
- 2/3 cup cold butter, cut into small cubes
- 1 large egg, beaten
For the lemon filling
- 5 large eggs
- 1 egg yolk
- 1 cup sugar
- 1 cup lemon juice
- zest of 1 lemon
- 1/2 cup butter
- a couple raspberries or twists of lemon peel for garnish (optional)
- To make the pastry: Sift the flour and powdered sugar together. Cut the butter into the flour mix. Stir in egg and mix until the dough just comes together. (This can be done in a stand mixer or by hand.) Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees. Roll out dough and place into a 10” pie or tart pan. Line the pastry with aluminum foil and fill with dry beans or pie weights. Bake for 15-20 minutes, remove foil and beans, and bake 5 more minutes until light brown. Allow pastry to cool.
- To make the filling: Lower oven temperature to 275-300 degrees. Whisk eggs, yolk, and sugar together. Bring lemon juice and zest to a simmer in a small saucepan, then add the butter, whisking until the butter melts. Allow the mixture to cool for a few minutes, then gradually whisk the lemon juice/butter mix into the egg mix until it's blended.
- Strain the entire mixture through a fine-meshed sieve into the pastry shell. Bake for 20 minutes or until set. Let cool, then refrigerate at least 2 hours before serving.
- This recipe was entered in the contest for Your Best Citrus Recipe
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