Lemon Tart

What do you do when you have lemons that need to be used? Make a lemon tart!

Our lemon tree has been super fruitful this year, so I’ve been thinking of ways to use the lemons before they go bad. This is the result! A delicious lemon tart made with a graham flour crust which surprisingly is difficult to find a recipe for. I guess everyone just uses graham crackers to make the crust. I’m not a fan of desserts that are super sweet, so the curd is more on the tart side. Feel free to add powdered sugar on top to make it sweeter.

Recipe

Ingredients

Instructions

1. Preheat oven to 375°.
2. Butter bottom and sides of 9-inch tart tin.
3. For the crust, mix the flours, sugar and lemon zest together with a spatula.
4. Gradually add the butter and continue stirring until large clumps form.
5. Press the mixture firmly into the tart tin and make sure to get the sides as level as possible. This will reduce the chance of the lemon curd from overfilling on one side and getting beneath the crust.
6. Bake until light golden brown (about 12 minutes).
7. Turn the oven down to 350°.
8. Combine the eggs in a bowl and add them to a saucepan along with the sugar, lemon zest and lemon juice.
9. Whisk constantly over low heat until a line can be drawn down the back of a spatula (about 7 minutes).
10. Remove from heat and add butter 1 tablespoon at a time, stirring constantly.
11. Pour curd through a mesh strainer into the tart shell and bake for 8 minutes (it should have a slight wobble). Remove from oven and let cool to room temp.
12. Place covered in the fridge for a few hours before serving.
13. Add optional toppings: powdered sugar, fresh fruit, meringue.
14. Enjoy!

Recipe adapted from Epicurious and Food & Wine