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Lemon Tart

Revised December 2015 This newer version has far less fat and has a much more intense lemony flavor. This tart shell (Müerbeteig or Pâte Sablée) needs no rolling - just press it into the pan. Use a tart pan with removable edge. For the old version, click here

What you need

  1. »«Tart Shell»«
  2. 1 egg yolk
  3. 2 Tablespoons cream, milk or other liquid (up to 1 Tablespoon Vodka or other liquor can be used in blend)
  4. 1 tsp lemon zest
  5. 1 cup spelt flour or whole wheat pastry flour
  6. 1-2 Tablespoon agave syrup or honey
  7. 1/8 tsp salt
  8. 1/4 cup very cold butter, cut up
  9. »«Lemon Filling»«
  10. 1/2 cup fresh lemon juice from home grown lemons
  11. Zest from 1 or 2 lemons
  12. 1/3 cup agave syrup or honey
  13. 2 large eggs
  14. 2 large egg yolks
  15. 6 Tablespoons unsalted butter

How to make it

  1. For the shell - Mix dry ingredients
  2. Combine agave, lemon zest and cream and set aside
  3. Scatter butter pieces over flour mixture and use your finger tips or a pastry blender to create a crumbly dough
  4. Make a well in the center of the mixture and pour in the agave/cream
  5. Stir from the center, bringing the dough into the liquid - knead gently and quickly to combine, but don't overwork or it will shrink when baked
  6. Place finished dough into the base and up the sides of a 9 inch removable bottom tart pan
  7. Place into the freezer for 40-45 minutes
  8. Heat oven to 410-425º
  9. Place tart shell on a cookie sheet
  10. Bake for 10-20 minutes until light golden
  11. Reduce oven heat to 350º
  12. For the filling - In a nonreactive saucepan, heat lemon juice, zest, agave and butter until butter is melted and blended
  13. Meanwhile, whisk whole eggs and yolks
  14. Add about 1/2 cup warmed juice to the eggs, whisking to prevent curdling
  15. Transfer the eggs to the saucepan and cook over low heat, stirring constantly until very thick - don't let it go to simmering or boiling
  16. Strain the filling into a bowl, pressing through with a spatula
  17. Pour hot filling directly into warm tart shell
  18. Bake for 5-7 minutes until filling is just set (still slightly wiggly in the center)
  19. Allow to cool slightly, then transfer the tart pan to a rack to finish cooling to room temperature (remember to hold the pan edges since the base is removable)
  20. Serve at room temperature or chill

Click here for the old version of this recipe.

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