by dymnyno
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Lizthechef's Testing Notes:
Expand Collapsedymnyno's Notes:
Expand3 cups all purpose flour Ask a question about this ingredient
1 1/2 cups cold butter, cut into slices Ask a question about this ingredient
1 whole egg Ask a question about this ingredient
6 tablespoons ice water Ask a question about this ingredient
1 tablespoon white vinegar Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
grated zest of 1 Meyer lemon, I used a box grater Ask a question about this ingredient
1 large Meyer lemon cut into pieces (1 1/2 - 1/3/4 ounces) Ask a question about this ingredient
1 1/2 cup superfine white sugar Ask a question about this ingredient
1/2 cup unsalted butter (1 stick) Ask a question about this ingredient
Mix flour, butter, egg, cold water, vinegar and salt together with a heavy fork. Or, use a food processor with a large bowl. Don't bother to totally break down the butter.
Ask a question about this stepSince this recipe makes enough for two crusts, divide the dough and form into two disks. Add the lemon zest to the lemon tart dough and wrap and save the rest.
Ask a question about this stepPlace the dough in the middle of the tart pan and spread it out and up the sides of the tart pan with your fingers. (Use a tart pan with a removable bottom.)
Ask a question about this stepBlind bake the tart shell for about 10 minutes at 350 degrees.
Ask a question about this stepRemove the tart shell from the oven and pour in the filling . Return to the oven and bake for about 30 to 40 minutes. Check to see if the filling is set and the top is turning golden.
Ask a question about this stepI made the tart yesterday - so delicious and the perfect balance of tart and sweet.
What do you do with the lemon mixture??
I made this yesterday. It was delicious, but really oozing butter from the finished tart. I had to cook it almost an hour to get the middle set and it was still a bit gooey. Wondering if anyone else had this problem. Anyway, I love the uniqueness and simplicity of this recipe, the idea of using the whole lemon, the rustic appearance, everything. Thank you !
I've made the lemon tart twice now. Love the result. I had to make some substitutions. I used 1 cup sugar and a regular lemon from which I removed almost all of the white pith, though I did keep the lemon zest for the filling (as well as lemon zest from another lemon for the crust). Love it! But I do feel a bit concerned about the amount of butter. It smells wonderful baking and tastes wonderful, but I'm wondering how much less we could use and still have it be spectacular. BTW, please excuse the previous 2 posts made in my name by my youngest daughter while my back was turned. : )
If the amount of butter is a worry, just use your own favorite crust recipe that doesn't use so much butter. The "improved" crust was my great aunts' recipe . She was a dairy daughter who couldn't get enough butter!
*i mean is there anything i could do to have the butter in the crust not melt
there is a lot of butter in this, the butter in the crust was literately melting but i followed the recipe
Have loved the original recipe
Cannot wait to try the crust - looks deeeeevine
Thanks
Just made this for the first time and am SO excited to share it with friends!
I made this today, and it was much loved--just like everyone else has said.. I couldn't believe the amount of butter, but it worked! My lemons were also small, so I used about one and a half.
One thing I'd suggest would be to repeat your instructions from the original recipe about how to combine the tart filling. I don't know why I didn't look at that original, but I didn't. The good news is that pouring everything into the food processor, already a little messy from making the crust, worked just fine.
Lots of butter....hide it frm Larry! My great aunt,who raised my orphan father, loved to bake. My blog confession is true...I never used to make my own crust! Martha doesn't know what she is missing! May be my last food52submission.
Don't be silly - he can have a small slice. Heart to Mare.
Hey. I get to test this over the weekend. I assume you mean "1 and 1/2 sticks of butter, yes? Just noticed you and both added white vinegar to our crusts in our recipes - great minds think alike ;)
Liz, I just noticed the cups vs sticks question...it really is 1 1/2 cups!
The zest is brilliant... Not to mention what a lovely photograph of the recipe card!! I'm sure this tart is amazing!
Oh, Mary, this is so great. I love the photo--can't believe what good condition the card is in. I love this tart--the last time I made it we were on a family vacation in a rented beach house so i did use frozen pie crust--and I love your idea of putting zest into the crust. Really great recipe--made even better!
Thanks! The zest definitely adds a little zing! My mother kept all her recipes in a photo album to protect them. Notice there is no directions...all her recipes are like that!
Who would have thought this was improvable?!! But, love the lemon zest addition!
Wasn't sure you could improve on this one! I love using vinegar in pie crust. Great recipe.
When I saw this I thought "how can you improve on perfection?" LOVE the idea of zest in the crust!
I love the original and will definitely try your crust! I've been searching for an excuse to make your tart again. I'm assuming that we still just pop all the tart filling ingredients into a blender until smooth?
Oh, yeah! Zest in the crust, my new recipe. Thumbs up!
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
I have made this quite a few times now and it's a sure-fire winner. Thinking of tinkering with the pastry a bit - I found that the butter leaked out. But otherwise - so easy and so delicious!