Lemon Tart

YIELDS: 8 – 10 serving(s)

PREP TIME: 35 mins

TOTAL TIME: 7 hrs 15 mins

Ingredients

FOR THE CRUST:

• 1 c. all-purpose flour
• 2 1/2 tbsp. granulated sugar
• 1/4 tsp. salt
• 6 tbsp. cold unsalted butter, cut into 1/2 inch pieces 
• 1 large egg yolk
• 4 tsp. ice water

FOR THE FILLING:

• 1 1/4 c. granulated sugar
• 1/3 c. cornstarch
• 2 tbsp. all-purpose flour
• 1/2 tsp. salt
• 5 large egg yolks
• 1/4 c. unsalted butter
• 1/4 c. fresh lemon juice (from two lemons)
• 1 tbsp. lemon zest 

FOR THE TOPPING:

• 1 1/4 c. heavy cream
• 2 tbsp. granulated sugar
• 1 tsp. vanilla extract
• Fresh berries (optional)

Directions

1. 1 For the crust: In a large bowl, whisk together the flour, sugar and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. In a small bowl, stir together the egg yolk and water, then stir into the flour mixture using a fork. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days. 
2. 2On a lightly floured surface, roll the dough into a 11-inch circle. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges. Place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). 
3. 3Preheat the oven to 400˚ during the last 20 minutes of chilling the crust. Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 10 to 12 minutes. Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork, 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 8 to 12 minutes longer. Let cool to room temperature.
4. 4For the filling: In a medium saucepan whisk together the sugar, cornstarch, flour and salt. Gradually whisk in 1 1/2 cups cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.
5. 5Whisk the egg yolks in a small bowl. While whisking, slowly add 1/4 cup of the hot sugar mixture into the egg yolks. Gradually stir the yolk mixture from the bowl back into the remaining sugar mixture in the saucepan. Return to medium heat and cook, stirring constantly, until a thermometer reads 160˚to 180˚, 1 to 2 minutes. Remove from the heat and immediately stir in the butter, lemon juice and zest, until the butter is completely melted. Pour the filling into the cooled tart crust. Let it cool for 15 minutes. Press a piece of plastic wrap onto the surface of the filling, then refrigerate for 4 hours.
6. 6For the topping: In a medium bowl, whisk together the heavy cream, sugar and vanilla extract until stiff peaks form, 1 to 2 minutes. Spread whipped cream over top of chilled pie. Garnish with fresh berries, if you like. 

Want to make someone happy? Lemon pie to the rescue! Filled with a delicious tart lemon curd, this buttery pie is the perfect combination of elegance and simplicity. There’s a reason it’s one of the most classic lemon desserts. Unlike classic pies, the crust of this pie is similar to shortbread, giving it a rich, buttery, crumbly texture. Topped with sweet whipped cream and ripe berries, this lemon pie is perfect for Mother’s Day brunch, Easter or any other occasion where the menu calls for an easy dessert.

What is lemon pie made of?

While the crust and topping are delicious, the star of the lemon pie is the savory lemon curd filling. Made from a mixture of lemon juice and zest, egg yolks, sugar and a little flour and cornstarch, this silky filling is the perfect balance of sweet and tart.

What is the secret to a perfect lemon pie?

The key to a successful lemon pie is in the filling. Whisk the sugar, cornstarch and flour mixture with cold water to prevent lumps from forming, then add the hot mixture to the egg mixture a little at a time to slowly raise the temperature of the eggs. For best results, use an instant read thermometer to cook the egg mixture to between 160° and 180° to ensure the mixture is thick enough but not overcooked.

Do I need a special pan to make lemon pie?

This recipe requires a pie pan with a removable bottom for easy cutting and serving, but you can make this lemon pie in a regular 9-inch pie pan. The crust doesn’t have high edges, so just press it into the sides of the pan to a height of 1 inch.