Lemon Tart

You know that feeling when you are about to fall asleep, then you find yourself half dreaming of either jumping or falling; jolting you wide awake instantly? Well that just happened to me today. When I realized I was back to school tomorrow.

Talk about a short holiday. What if I celebrated orthodox Christmas? They’d make me go to school on my holiday, I simply won’t do it!

 

 

So after I was done screaming empty threats at anyone who bothered staying long enough to listen, I sat down and told myself: well, today is the day. Since this is probably going to be the last time I was going to have this much time on my hands till April, I may as well make the most out of it and make a tart.

And not with a pre-made tart crust like the only other tart I have ever made in my life. No, this one I made the crust and everything. But for the next couple of months, I predict it’s going to be more of those pre-made tart crusts, or no crust at all.

 

Lemon Tart
printable recipe

What you’ll need:

Pastry:
-1 1/2 cups all-purpose flour
-1 cup whole wheat flour 
-1 cup butter
-3/4 cup confectioners’ sugar
-1 egg yolk
-3 1/2 tablespoons cold water

Lemon Filling:
-2 eggs
-2 eggs yolks
-3/4 cup white sugar
-1/2 cup fresh lemon juice
-6 tablespoons butter

Directions:

1.   For the dough: In a medium bowl, mix together the flours, butter and confectioners’ sugar until it resembles bread crumbs. Add the egg yolk and cold water and mix until it forms a dough. Make 2 flat shapes out of the dough, wrap in plastic wrap and chill for around 20 minutes.
2.   Roll out one of the flat shapes of pastry into 1/8 inch thick and place on the tart pan. Fill any cracks with the extra dough. Chill in the freezer for 20 minutes.
3.   Preheat the oven to 350˚F.
4.   Line the pastry with aluminum foil and fill the foil with a little bit of rice and bake in the preheated oven for 15 minutes. Remove foil and rice and continue to bake until the pastry is a light golden color.
5.   Filling: Bring about 1 1/2 inches of water to a boil. Meanwhile, in a large melat bowl, whisk the eggs, egg yolks and sugar for 1 minute until smooth.
6.   Place the bowl on top of the top of the pot and whip mixture, turning the bowl for even heating. After 2 minutes, add around 1/3 cup lemon juice continue to whisk, and when the mixture thickens, add another 1/3 of the lemon juice and when the mixture thickens again, add the remaining lemon juice, and continue mixing until the mixture thickens again.
7.   Turn off the heat and leave the bowl over the water. Whisk the butter in the mixture 1 tablespoon at a time. Pour the warm liquid into the tart crust and place the pan on a baking sheet.
8.   Preheat the broiler. Leaving the door open, place the tart under the broiler, rotating the tart for even color. Remove the tart and let sit for at least 1 hour before serving.

 

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