Tuesday, May 30, 2006

My Favorite Lemon Tart

One of the thing that I always do when I visited Grenville Island is to buy a lemon tart from one of the bakery there. I love the soft crumbly feature of the crust, I love the balance between the tartness of the filling and the sweetness of it.

When ever I have the craving for something sweet and tart, I always made this Lemon Tart recipe. The original recipe actually is for making Lemon Bar but I like the shape of a tart better than the squareness of a bar, it just look more fancy to me I. But when I have to make it in large amount for potluck for example, then I will made it into bars again.

When I made it into tart, the tart mold can only made half of this recipe so I have to made it twice since I only own one tart mold with 10 inches diameter.

I like my lemon bar a bit thinner than normal. A little bit more dainty!

Oh, this recipe I get from
  • Barefoot Contessa Parties book
  • .


    For the crust:
    1/2 lb unsalted butter at room temperature
    1/2 cup granulated sugar
    2 cups all purpose flour
    1/8 tsp salt

    For the filling:
    6 extra-large eggs at room temperature
    3 cups granulated sugar
    2 tbs grated lemon zest ( 4-6 lemons )
    1 cup freshly squeezed lemon juice
    1 cup all purpose flour

    Confectioners' sugar for dusting.

    Preheat oven to 350 degrees.

    For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and , with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

    Bake the crust for 15 - 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

    For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 - 35 minutes, until the filling is set. Let cool to room temperature.

    Cut into triangle and dust with confectioner's sugar.

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