This Tangy Baked Lemon Tart Is The Tastiest Way To Ring In Spring Recipes

TART & TANGY LEMON TART

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until smooth. Gradually beat in flour. Press dough onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes., Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edges are lightly browned, 18-22 minutes. Remove foil and weights; bake until bottom is golden brown, 5-7 minutes longer. Cool on a wire rack., In a large bowl, beat sugar, lemon zest, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake until filling is set, 18-22 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

THIS TANGY BAKED LEMON TART IS THE TASTIEST WAY TO RING IN SPRING

Steps:

• 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.

TANGY LEMON TART

Steps:

• Mix the egg yolk with the cold water.
• Preheat a baking sheet in the oven at 190C, 375°F.
• Rub the flour, salt, sugar and butter between your fingers until it resembles very fine breadcrumbs.
• Add egg yolk mixture and stir into the pastry mixture with a fork, stop when the pastry begins to come together.
• Turn out onto a floured surface and knead for a few seconds.
• Roll the pastry out to 0.5cm thick and fit into a loose-bottomed 24cm fluted tart tin.
• Trim excess pastry, leaving a 1cm border.
• Chill in the freezer for 10 minutes, then line with baking paper and fill with baking beans.
• Cook the heated baking sheet for 10 minutes, remove paper and beans, trim edges again and cook for a further 8-10 minutes.
• then remove from the oven.
• Reduce the oven temperature to 160C, 325°F.
• Make the filling by whisking the eggs and sugar together, stir in the zest, lemon juice and double cream.
• Transfer the mixture to a jug and carefully pour it into the pastry case. Bake for 35-40 minutes.
• The tart is ready when the lemon cream filling is almost set, but still wobbles very slightly.
• Cool completely on a wire rack and then remove it from the tin. As the tart cools, the filling will set perfectly.
• Dust with icing sugar and serve with crème fraiche and fresh berries.