I love lemons. When I was a teen, I spritzed myself with Love’s Fresh Lemon Body Mist and shampooed my hair with Lemon Up shampoo. Aah, Lemon Up shampoo – the yellow bottle with the plastic lemon cap! It’s still available online, but you’ll pay five times more for it than your mom did at the Stop & Shop – there’s a price for nostalgia! I’ve since moved on to baking with lemons, instead of smelling like one. This lemon tart is the perfect combination of sweet and tart, delicious with a dollop of whipped cream or a scoop of vanilla ice cream.
For the crust:
- 1 1/3 cups flour
- 1 stick of unsalted butter
- 1/2 teaspoon salt
- 1/4 cup ice water
1. Pulse the first three ingredients in a Cuisinart until crumbs form. Add the ice water and pulse until it begins to clump together. Place dough in a plastic storage bag, and form into a disk. Refrigerate for 1 hour.
2. Roll out dough to an 1/8″ thickness. Transfer dough to a 10 inch tart pan. Press dough evenly on the bottom and up the sides of the pan, set aside.
For the filling:
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1/3 cup butter, melted
- confectioner’s sugar, for dusting
- Preheat oven to 350º.
- Mix the eggs, lemon juice, sugar, lemon and orange zest in a blender. Then add the melted butter and process. Pour into tart shell, place on a baking tray, and bake for 30 to 35 minutes, until set.
- Let cool on a wire rack, and dust with confectioner’s sugar.
