Lemon Tart

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Lemon Tart

Recipe Summary

Yield: Makes one 12-inch tart

Ingredients

Ingredient Checklist

6 large eggs

9 egg yolks

Zest and juice of 7 lemons

1 3/4 cups sugar

1 1/4 cups (2 1/2 sticks) unsalted butter, softened

Sweet Pastry Shell

Creme fraiche, for serving (optional)

Gallery

Lemon Tart

Recipe Summary

Yield: Makes one 12-inch tart

Gallery

Lemon Tart

Lemon Tart

Lemon Tart

Recipe Summary

Yield: Makes one 12-inch tart

Recipe Summary

Yield: Makes one 12-inch tart

Yield: Makes one 12-inch tart

Makes one 12-inch tart

Ingredients

Ingredients

• 6 large eggs
• 9 egg yolks
• Zest and juice of 7 lemons
• 1 3/4 cups sugar
• 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
• Sweet Pastry Shell
• Creme fraiche, for serving (optional)

Directions

In a large nonreactive saucepan, combine eggs, egg yolks, lemon zest, lemon juice, and sugar over low heat; whisk until incorporated. Add half the butter, and continue to whisk to prevent mixture from curdling. Once mixture thickens enough to coat the back of a spoon, add remaining butter and stir until very thick. (If mixture curdles, quickly remove from heat; strain into a bowl, and immediately cool over an ice bath.) Remove from heat, and continue stirring until lukewarm. (Speed up the cooling process by transferring the filling to a bowl resting in an ice bath.)

Heat broiler, if using. Spoon lemon filling into tart shell. Prevent crust from burning by placing a tart ring upside down over top edges of tart. Place under broiler for 5 to 10 minutes, or until top is speckled with brown, caramelized spots; rotate tart, if necessary. Alternatively, you may also use a small kitchen torch. Serve with a dollop of creme fraiche.

Reviews (3)

Add Rating & Review

30 Ratings

5 star values:

                                  3

4 star values:

                                  6

3 star values:

                                  6

2 star values:

                                  12

1 star values:

                                  3

Reviews (3)

Add Rating & Review

30 Ratings

5 star values:

                                  3

4 star values:

                                  6

3 star values:

                                  6

2 star values:

                                  12

1 star values:

                                  3

Add Rating & Review

30 Ratings

5 star values:

                                  3

4 star values:

                                  6

3 star values:

                                  6

2 star values:

                                  12

1 star values:

                                  3

30 Ratings

5 star values:

                                  3

4 star values:

                                  6

3 star values:

                                  6

2 star values:

                                  12

1 star values:

                                  3

30 Ratings

5 star values:

                                  3

4 star values:

                                  6

3 star values:

                                  6

2 star values:

                                  12

1 star values:

                                  3

• 5 star values:
• 3
• 4 star values:
• 6
• 3 star values:
• 6
• 2 star values:
• 12
• 1 star values:
• 3

Martha Stewart Member

Rating: Unrated

08/21/2012

                This recipe from Martha was very unusual in that it gave "the juice of 7 lemons" as an ingredient. Every lemon is different. I watched the video to try and come up with an amount and the best guess I had was 3/4 of cup.
                
                I used 3/4th of a cup and the tart turned out perfectly!
                
                One guest said...this is the best I have had anywhere!
                
                Thanks M!  

Martha Stewart Member

Rating: Unrated

03/11/2012

                Great flavor in this lemon tart recipe, but the filling never thickened up for me sufficiently to cut into actual pie slices. Basically turned into soupy lemon curd pudding eaten with delicious crust bits. Don't know if the size of the lemons had something to do with this, but I had 4 very large lemons & 1 small lemon - perhaps too much juice? If I use this recipe again, I'd add a bit of cornstarch maybe.....  

Martha Stewart Member

Rating: Unrated

08/21/2012

                This recipe from Martha was very unusual in that it gave "the juice of 7 lemons" as an ingredient. Every lemon is different. I watched the video to try and come up with an amount and the best guess I had was 3/4 of cup.
                
                I used 3/4th of a cup and the tart turned out perfectly!
                
                One guest said...this is the best I have had anywhere!
                
                Thanks M!  

Rating: Unrated

Rating: Unrated

03/11/2012

                Great flavor in this lemon tart recipe, but the filling never thickened up for me sufficiently to cut into actual pie slices. Basically turned into soupy lemon curd pudding eaten with delicious crust bits. Don't know if the size of the lemons had something to do with this, but I had 4 very large lemons & 1 small lemon - perhaps too much juice? If I use this recipe again, I'd add a bit of cornstarch maybe.....  

All Reviews for Lemon Tart

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Lemon Tart

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest