I say, when life gives you lemons, use ’em! I’ve always loved lemons and gravitate to all lemon-flavoured treats, from lemon meringue cake to buttery lemon scones. My love for lemons continues with this semi-sweet tart. With its bright yellow filling, it’s also a statement piece. You can eat it on its own, but it also pairs nicely with fresh raspberries and a dollop of whipped cream.
Related: Blueberry Pop Tarts With Lemon Glaze
Excerpted from Gather at Home by Monika Hibbs. Copyright © 2020 by Monika Hibbs. Published by Penguin Books, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
Chilling time: 4 hours.
To make the crust, add the flour, icing sugar, butter and salt to the bowl of a food processor and pulse until the mixture resembles sand.
In a medium bowl, whisk together the egg yolk and cream. Add to the bowl of the food processor and pulse until the dough just comes together.
Turn the dough out onto a clean counter and shape it into a disc. Wrap the disc in plastic wrap and let chill in the fridge for about 30 minutes.
Roll out the dough between 2 sheets of parchment paper until it is about 1/16 inch (2 mm) thick. Place it in a 10-inch (25 cm) tart tin with a removable bottom, pressing it into the bottom and fluted edges. Using a paring knife, remove any dough that sticks out of the tin. Place the tin on a baking sheet and put it in the freezer for 30 minutes.
Preheat the oven to 350°F (180°C).
Crumple up a piece of parchment paper to eliminate any sharp edges that would dig into the dough and line the tart with it. Put either baking weights or dried beans on the parchment paper and blind bake the crust for 15 minutes. Remove the parchment paper and weights or beans and return the crust to the oven to bake for an additional 10 minutes, until golden. Remove the crust from the oven and reduce the temperature to 300°F (150°C).
To make the filling, whisk together the eggs, egg yolks, cream, granulated sugar, lemon zest, and lemon juice in a large bowl. Using a fine mesh sieve, strain the mixture into a large glass measuring cup with a spout.
Place the tart tin back in the oven on the middle rack. Slide the rack out halfway and slowly pour the filling into the tart shell. Gently slide the rack back in. Bake for 25 to 30 minutes, until the centre is almost set (it should still move a bit when you gently shake the pan). It will continue to set once you remove it from the oven. Let cool completely, then cover the tart with plastic wrap and place it in the fridge to chill for at least 4 hours before serving. Store in an airtight container or covered with plastic wrap in the fridge for up to 3 days.
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