Lemon Tart | W Network


Lemon Tart

Created date

May 29, 2015
Main ingredient: 
Prep time: 
Total time: 


1/4 cup plus 2 tablespoons unsalted butter, cut into pieces

1 tablespoon vegetable oil

3 tablespoons water

1 tablespoon sugar

1/8 teaspoon salt

1 rounded cup flour

1/2 cup freshly-squeezed lemon juice

grated zest of one lemon

1/2 cup sugar

6 tablespoons butter, salted or unsalted, cut into bits

2 eggs

2 egg yolks


Preheat the oven to 410ºF.

In a medium-sized ovenproof bowl, combine the butter, oil, water, sugar, and salt.

Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.

Remove bowl from oven, add the flour and stir in quickly until it comes together and forms a ball and pulls from side of bowl.

Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it with a spatula. |

Once the dough is cool enough to handle, pat it into the shell.

Use the heel of your hand and your fingers to press it up the sides of the tart mold.

Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.

Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in oven for 15 mins or until golden

Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them

Let the shell cool.

Preheat the oven to 350ºF.

In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, and butter.

Have a mesh strainer nearby.

In a small bowl, beat together the eggs and the yolks.

When the butter has melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them.

Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost

Pour lemon curd through a strainer directly into the tart shell, scraping with a rubber spatula to press it through.

Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.

Remove from the oven and let cool before slicing and serving.


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