NYTimes cooking is my most favorite website! This recipe came up when I searched the lemon dessert. This is simple and basic lemon goodness. The recipe calls for making the pie crust, which I respect, but I went and bought a pre-made shell. It was delicious!
Ingredients
- 1 frozen pie shell or homemade tart crust with a removable bottom
- 1 lemon, scrubbed clean
- 1 1/2 cups sugar
- 2 large eggs (at room temperature)
- 3 tablespoons of cornstarch
- 4 ounces (aka 1 stick) of butter, melted and cooled
- Confectioners sugar for dusting
With a rack in the center of the oven, preheat it to 325 degrees. Place the crust on a baking sheet lined with parchment paper.
Cut the lemon into thin slices and discard the seeds. Toss the slices and sugar into a food processor, and whir for three minutes, stopping every once in a while to scrape down the sides of the bowl. After three minutes the mixture should be smooth. With the machine still running, add the eggs, one at a time. When they are fully incorporated, add the cornstarch followed by the melted butter. Remove the bowl and tap it on the counter a couple of times to get rid of any air bubbles. Now pour the mixture into the pie crust.
Bake the tart for forty-five to fifty-five minutes until the filling is puffed and lightly browned. If you tap the side of the tart, the center should jiggle a little bit, then it’s done. The toothpick test can also be used, just be careful not to poke through the crust. Transfer the tart to a cooling rack and leave it until it reaches room temperature. You can serve it cooled or put it into the refrigerator overnight. When you are ready to serve, dust with a little confectioners sugar and a big old dollop of whipped cream!
Whole-Lemon Tart
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Loading...NYTimes cooking is my most favorite website! This recipe came up when I searched the lemon dessert. This is simple and basic lemon goodness. The recipe calls for making the pie crust, which I respect, but I went and bought a pre-made shell. It was delicious!
Ingredients
- 1 frozen pie shell or homemade tart crust with a removable bottom
- 1 lemon, scrubbed clean
- 1 1/2 cups sugar
- 2 large eggs (at room temperature)
- 3 tablespoons of cornstarch
- 4 ounces (aka 1 stick) of butter, melted and cooled
- Confectioners sugar for dusting
Instructions
With a rack in the center of the oven, preheat it to 325 degrees. Place the crust on a baking sheet lined with parchment paper.
Cut the lemon into thin slices and discard the seeds. Toss the slices and sugar into a food processor, and whir for three minutes, stopping every once in a while to scrape down the sides of the bowl. After three minutes the mixture should be smooth. With the machine still running, add the eggs, one at a time. When they are fully incorporated, add the cornstarch followed by the melted butter. Remove the bowl and tap it on the counter a couple of times to get rid of any air bubbles. Now pour the mixture into the pie crust.
Bake the tart for forty-five to fifty-five minutes until the filling is puffed and lightly browned. If you tap the side of the tart, the center should jiggle a little bit, then it's done. The toothpick test can also be used, just be careful not to poke through the crust. Transfer the tart to a cooling rack and leave it until it reaches room temperature. You can serve it cooled or put it into the refrigerator overnight. When you are ready to serve, dust with a little confectioners sugar and a big old dollop of whipped cream!
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