Lucas Schoormanss Lemon Tart Recipes

LUCAS SCHOORMANS'S LEMON TART

Steps:

• Make the confit: place sliced lemons in a bowl and cover with boiling water. Steep 4 to 8 hours.
• Drain lemons, place in a saucepan and cover with cold water. Simmer gently until lemon rind is just softened, about 5 minutes. Let cool, then drain the lemons again, reserving 1 cup of the cooking liquid. Return lemon slices and reserved liquid to the pan and add sugar and vanilla bean and seeds. Simmer 5 minutes. Use tongs or a slotted spoon to transfer slices to a wire rack to cool.
• Return the pan with the liquid to the stove. Bring to a boil and cook until thick and reduced to about 2/3 cup. Discard the vanilla bean. Set aside.
• Make the pastry dough: pulse together the flour, sugar and salt in a food processor. Add butter and pulse until pieces are no larger than peas. Add yolks and pulse until you have a dough that just pulls away from the sides of the bowl; add a tablespoon or two of water if necessary. Form dough into a disc, wrap in plastic and refrigerate 30 minutes.
• Remove the bottom from an 11-inch tart pan and place it on a work surface.
• Put two-thirds of the dough on top, and using a floured rolling pin, roll dough over the tart-pan bottom to cover. Using a knife, trim the excess dough. Lift and place bottom back in the tart ring. Using your fingers, break off bits of the remaining dough and press them onto the sides of the pan to cover. Roll the pin over the top of the pan to trim. Refrigerate 15 minutes.
• Preheat oven to 400 degrees. Cover the dough with parchment paper, weigh down with rice or beans and bake until edges are just browned, 10 to 15 minutes. Take out of the oven and remove parchment and rice.
• Make the filling: in the bowl of a mixer, cream the butter. Beat in almonds and flour. Beat in sugar and zest. Beat in eggs one at a time. Scrape into the baked crust and return to the oven. Bake until filling is browned and firm to the touch, about 20 minutes.
• Lay lemon slices over top of tart. Gently reheat lemon syrup and pour over tart. Tart may be served chilled or at room temperature.

THE BEST LEMON TART EVER

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

GEOFFREY'S LEMON TART

Steps:

• Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling. Remove from the heat.
• Whisk the eggs, sugar and salt together in a medium saucepan until well combined. Slowly drizzle the eggs into the lemon mixture, whisking constantly.
• Cook the egg mixture over medium heat, stirring constantly with a rubber spatula, until the custard is thick, about 8 minutes. Remove the custard from the heat and stir in the butter. Once all of the butter melts and is fully incorporated, strain the custard through a fine mesh sieve into the tart shell.
• Leave the tart to set up in the refrigerator for at least 1 hour 30 minutes.
• Serve with a dollop of whipped creme fraiche and whipped cream folded in together.

THE CHEF'S FAVORITE LEMON TART

Steps:

• In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling.
• On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm. Meanwhile, preheat oven to 350 degrees.
• Line the shell with foil or parchment, and fill with pie weights, rice or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes, until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
• When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream until smooth. Transfer the tart shell to a preheated 350 degree oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
• Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not overbake this filling. Cool to room temperature before serving.

LEMON TART

Steps:

• Sift flour into a bowl. Mix in almonds, then rub in butter. Mix in confectioners' sugar, milk, lemon zest, and egg yolk. Knead briefly on a lightly floured work surface. Wrap up and refrigerate for 30 minutes.
• While dough rests, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
• Roll out the dough to a thickness of 1/4 inch and use to line the bottom and sides of the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until golden, about 15 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
• Crack eggs into a bowl. Whisk in superfine sugar, heavy cream, and lemon zest and juice. Spoon filling into the pastry shell.
• Bake in the preheated oven until set, about 45 minutes. Remove from the oven and let cool for 45 minutes. Serve topped with mascarpone cheese.

PILLSBURY LEMON TARTS

Steps:

• Heat oven to 350°F
• Lightly grease 24 small tart pans or miniature muffin cups.
• Remove cookie dough from wrapper.
• Place 1 rounded teaspoon of dough in each tart pan; gently press in bottom and up side.
• Place tart pans on cookie sheet.
• Bake at 350°F for 7 to 9 minutes or until light golden brown.
• Cool 1 minute; carefully remove cookie tart shells from tart pans and place on wire racks.
• Grate peel from lemon (about 4 to 5 teaspoons); set aside.
• Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan.
• Stir in sugar and butter.
• Heat over medium heat until butter is melted.
• Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens.
• Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).
• To serve, spoon about 1 tablespoon lemon filling into each cookie tart; place on serving plate.* Garnish as desired.