Lemon Tart Recipe
Prep Time: 15 mins | Cook Time: 30 mins | Yield: 3 individual (4") tarts
Who says lemon tarts are only for the summer? Something about a bright yellow dessert in December makes me cheerful. No Filipino inspiration for this dish, but it is inspired by the lemon bars I used to make at the dining hall in college, as a student worker.
The longest part of this recipe is making the filling and chilling. You can easily double up the filling recipe and save in the fridge to put on yogurt, scones, and other desserts.
Ingredients
Crust:
· 18 Biscoff cookies (about 1 1/2 cups crushed)
· 6 tablespoons melted butter
Lemon filling:
· 5 egg yolks
· 3/4 cup lemon juice
· 3/4 cup sugar
· Zest of 1 lemon
· 5 tablespoons chilled butter
Instructions
Preheat oven to 350° F.
For the filling, place Biscoff cookies in a food processor. Pulse until you have fine, even crumbs.
Put cookie crumbs in a small bowl. Pour melted butter with the crumbs and mix until you have a 'wet sand' mixture.
Fill tart pan(s) with the cookie mixture, making sure to pack the crumbs so they stick together. *Note: double check if your tart pan requires greasing beforehand. I find that the butter acts as a nonstick spray, but grease as necessary.
Bake the tart crust for 7-10 minutes until the crust has hardened. Cool completely before using.
For the filling, set up a double boiler over low heat and get the water to simmer, but not boil. If you're like me and don't have a double boiler, just use an oven safe bowl over a pot of water.
Place lemon juice, lemon zest, egg yolks, and sugar into oven safe bowl or top bowl of double boiler.
Whisk ingredients together until incorporated and place on top of simmering water.
Cook for 10-15 minutes until the mixture begins to thicken. I eyeballed this, but if you have a thermometer handy, it will thicken around 170° F.
Once mixture has thickened, remove from the heat and immediately put the butter one tablespoon at a time, mixing thoroughly.
Let cool to room temperature.
Fill each tart crust with enough filling to reach the top of the crust, making sure to smooth out the surface.
Chill in the fridge at least two hours until ready to serve.
Enjoy!
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