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Lemon Tart

  • Yield: Makes one 12-inch tart
Lemon Tart

Ingredients

  • 6 large eggs
  • 9 egg yolks
  • Zest and juice of 7 lemons
  • 1 3/4 cups sugar
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
  • Sweet Pastry Shell
  • Creme fraiche, for serving (optional)

Directions

  1. In a large nonreactive saucepan, combine eggs, egg yolks, lemon zest, lemon juice, and sugar over low heat; whisk until incorporated. Add half the butter, and continue to whisk to prevent mixture from curdling. Once mixture thickens enough to coat the back of a spoon, add remaining butter and stir until very thick. (If mixture curdles, quickly remove from heat; strain into a bowl, and immediately cool over an ice bath.) Remove from heat, and continue stirring until lukewarm. (Speed up the cooling process by transferring the filling to a bowl resting in an ice bath.)

  2. Heat broiler, if using. Spoon lemon filling into tart shell. Prevent crust from burning by placing a tart ring upside down over top edges of tart. Place under broiler for 5 to 10 minutes, or until top is speckled with brown, caramelized spots; rotate tart, if necessary. Alternatively, you may also use a small kitchen torch. Serve with a dollop of creme fraiche.

Reviews (3)

  • holidaybakerman 21 Aug, 2012

    This recipe from Martha was very unusual in that it gave "the juice of 7 lemons" as an ingredient. Every lemon is different. I watched the video to try and come up with an amount and the best guess I had was 3/4 of cup.

    I used 3/4th of a cup and the tart turned out perfectly!

    One guest said...this is the best I have had anywhere!

    Thanks M!

  • mydoppelganger 11 Mar, 2012

    Great flavor in this lemon tart recipe, but the filling never thickened up for me sufficiently to cut into actual pie slices. Basically turned into soupy lemon curd pudding eaten with delicious crust bits. Don't know if the size of the lemons had something to do with this, but I had 4 very large lemons & 1 small lemon - perhaps too much juice? If I use this recipe again, I'd add a bit of cornstarch maybe.....

  • mydoppelganger 11 Mar, 2012

    Great flavor in this lemon tart recipe, but the filling never thickened up for me sufficiently to cut into actual pie slices. Basically turned into soupy lemon curd pudding eaten with delicious crust bits. Don't know if the size of the lemons had something to do with this, but I had 4 very large lemons & 1 small lemon - perhaps too much juice? If I use this recipe again, I'd add a bit of cornstarch maybe.....

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