Classic Lemon Tart
This classic lemon tart is perfect any time of year. The best thing about a classic recipe is that it never goes out of style, and this lemon tart is no exception. Top with a little whipped cream, berry coulis, or as we suggest, a warm apricot glaze. For greater precision, we recommend using a digital scale and the original metric measurements. Bon appétit!
Note: For your convenience, the measurements for this recipe were converted from the original metric units. For greater precision, we have also provided the original metric measurements.
- Zest and juice of 3 lemons
- 3 eggs
- 3.9 Ounces (110 grams) sugar
- 1.6 Ounces (45 grams or about 3 tablespoons) unsalted butter, cubed
- One 7- to 8-inch pâte sucrée shell, prebaked*
- 1 lemon
- Mint leaves, for garnish
- 2.1 Ounces (60 grams) apricot glaze, warmed
Preheat the oven to 320 degrees.
Combine the lemon zest, lemon juice, eggs, sugar, and butter in a bowl and heat over a pot half full of simmering water, whisking constantly. (Do not allow the water to touch the bottom of the bowl.) When all of the butter has melted and the mixture is homogenous, remove from the simmering water, and let cool for 15 minutes. Pour into the tart shell and bake in the oven until the center of the lemon filling has set, about 8-10 minutes. Cool on a wire rack.
Cut 6-7 grooves or channels lengthwise along the lemon, removing the rind. Cut 1 slice from the center of the lemon and place in the middle of the tart. Slice the lemon in half lengthwise and then cut half-moon slices. Arrange the slices along the edge of the tart with the rind facing the center of the tart. Garnish with mint leaves and glaze with warm apricot glaze. Serve at room temperature.