Lemon Tart

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
  1. Preheat oven to 350º.
  2. 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.
  3. Let cool on a wire rack, and dust with confectioner’s sugar.






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