Lemon Tart, anyone? With a buttery crust and a zingy lemon filling, this tart is ready for the dessert table! Serve it for Easter, Mother’s Day, or anytime you need a special treat.
Finding the Perfect Lemon Tart
My father and I searched high and low for a lemon tart that we would love.
First there was the disastrous lemon tart from the New York Times, described so well by Deb of Smitten Kitchen. We had a similar inedible result.
Then there were my several attempts to make a Meyer lemon confit over pastry dough crust. Still way too tart.
Finally we chanced upon a chef Charlie Palmer recipe with a fabulous lemon filling, but his cornmeal crust tasted like baked polenta. It just didn’t work with the lemon filling.
So, we took the fabulous filling and put it in a tried and true tart crust. Dad even made a batch of candied citrus peel (you can easily skip this step) days in advance. And voilá! A truly delectable lemon tart.
- Prep the candied citrus zest a few days in advance. (Or skip it!)
- Make the tart dough up to two days in advance, and keep it well-wrapped in the fridge until ready to roll it out. Or freeze it, wrapped and in a freezer bag, for up to a month and thaw in the fridge before using.
- Make the entire tart up to three days in advance. Keep it covered and refrigerated until ready to serve.
Love Lemon? Try These Recipes!
- How to Make Lemon Curd
- Lemon Ricotta Pancakes
- Lemon Meringue Pie
- Soft and Chewy Lemon Cookies
- Lemon Ice Box Cake
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