Lemon tart with candied lemon
This lemon tart with candied lemon features a buttery crust and a tangy lemon curd filling, topped with sweet, translucent lemon slices. It's a refreshing dessert, perfect for any occasion.
Cook time 65 min
Prep time 80 min
Ingredients:
1 yolk1/4 cup sugar
1/2 cup lemon juice
1 lemon
1.50 cups all-purpose white wheat flour
2 tbsp powdered sugar
1/2 cup butter
1/2 cup water
Lemon tart with candied lemon is a delightful dessert that's both tangy and sweet, perfect for a refreshing treat or a sophisticated end to a meal. This recipe blends the zesty flavor of lemons with a buttery crust, sure to impress your family and guests. Let's dive into the process of making this delicious lemon tart.
Instructions:
1.1. In a mixing bowl, combine the all-purpose flour and powdered sugar.
1.2. Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture resembles coarse crumbs.
1.3. Form the mixture into a ball of dough. If it’s too dry, you can add a tiny bit of cold water until it comes together.
1.4. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2.1. Preheat your oven to 375°F (190°C).
3.1. Remove the dough from the refrigerator and let it sit for 5 minutes to soften slightly.
3.2. On a lightly floured surface, roll out the dough to fit your tart pan.
3.3. Press the dough evenly into the tart pan, trimming any excess dough.
3.4. Prick the bottom of the tart shell with a fork to prevent it from puffing up.
3.5. Bake the tart shell in the preheated oven for 15-20 minutes, until golden brown.
4.1. In a heatproof bowl, whisk together the egg yolk, granulated sugar, and fresh lemon juice.
4.2. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water.
4.3. Cook the mixture, stirring constantly, until it thickens (about 10 minutes).
4.4. Once thickened, remove from heat and let it cool slightly before pouring it into the cooled tart shell.
5.1. In a medium saucepan, combine 1/2 cup of water and 1/2 cup of granulated sugar. Bring to a simmer, stirring until the sugar dissolves.
5.2. Add the thinly sliced lemon to the sugar-water mixture.
5.3. Continue simmering until the lemon slices become translucent (about 15 minutes). Stir occasionally to ensure they cook evenly.
5.4. Remove the lemon slices from the syrup and place them on a wire rack to cool and set.
6.1. Pour the prepared lemon curd into the cooled tart shell, spreading it evenly.
6.2. Arrange the candied lemon slices decoratively on top of the tart.
7.1. Refrigerate the tart for at least 1 hour to allow the filling to set.
7.2. Slice and serve your delicious lemon tart with candied lemon.
Congratulations on preparing a delicious lemon tart with candied lemon! The combination of a buttery crust and the tangy lemon filling, accentuated by the sweet candied lemon, makes it a perfect dessert for any occasion. Enjoy your homemade creation!
Lemon tart with candied lemon FAQ:
Bake the tart shell in a preheated oven at 375°F (190°C) for 15-20 minutes, or until it is golden brown.
The lemon curd is done when it has thickened enough to coat the back of a spoon and holds a line when you draw your finger across it. This typically takes about 10 minutes of cooking over simmering water.
Store the lemon tart in the refrigerator, covered, for up to 3 days. It’s best served chilled.
Yes, you can use a gluten-free all-purpose flour blend in place of the all-purpose flour, ensuring it’s one that measures 1:1 with regular flour.
Fresh, juicy lemons such as Eureka or Lisbon lemons are ideal for their bright flavor. Avoid overly wrinkled or soft lemons.
Cooking Tips:
- Chill the dough: Ensure that the dough is chilled for at least 30 minutes before rolling it out. This helps to prevent shrinking while baking.
- Use fresh lemons: Freshly squeezed lemon juice and freshly grated zest will give the tart a more vibrant and authentic flavor.
- Pre-bake the crust: To avoid a soggy bottom, pre-bake (blind bake) the crust before adding the filling.
- Monitor the filling: When cooking the lemon filling, stir constantly to avoid curdling and ensure a smooth consistency.
- Cool completely: Allow the tart to cool completely before adding the candied lemon. This ensures the topping sets properly and enhances the flavor.
Nutrition Facts
8 ServingsCalories 240kcal
Protein 3.47g
Carbohydrates 30g
Fiber 1.12g
Sugar 11g
Fat 12g
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