New This Month

Lemon Tart

  • Yield: Makes one 12-inch tart


  • 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)


  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.


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