Lemon Tart

Lemon Tart


6 Lemons, juiced

6 Whole eggs

5 Egg yolks

8 oz. Granulated sugar

9 oz. Unsalted butter

Zest of 2 lemons


Combine lemon juice, eggs, yolks and sugar in a glass bowl set over a simmering pot of water. Whip until very thick. Melt butter in the microwave. Fold butter and lemon zest into lemon mixture. Pour into pre-baked tart shell (pate sucre). Place under the boiler until the top of the tart is browned (about 3-4 minutes).

Pate Sucre Recipe:

8 oz. Unsalted butter, softened

8 oz. Granulated sugar

3 Whole eggs

21 oz. Pastry flour

½ tsp. Salt


In a stand mixer, combine sugar and softened butter. Add eggs (one at a time), salt, and gradually mix in flour until just incorporated. Remove from mixer, form the dough into a flattened circle and let rest for 30 minutes in the refrigerator before using. Roll cold dough out on a lightly floured surface until desired thickness. Transfer carefully to tart shell and fill with pie weights (or dried beans). Bake in preheated 375F degree oven for 20 minutes. Remove and allow to cool before filling.


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