Lemon Tart
Crust
Use Grandma Ingrid’s Pie Crust
Filling
- 4 eggs
- 4 egg yolks
- 3/4 cup of lemon juice
- 1/4 cup of sugar
- 4 tablespoons of butter
- 2 tablespoons apricot jam
Garnish
- 3 tablespoons of sugar
- Lemon slices
Directions
Make pie dough: Wrap with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 425°F. On a floured surface, roll out dough into a round about 1 inch larger than a 9-inch tart pan with a removable bottom. Place dough into the tart pan to line evenly, trim the extra dough so it is even with the rim of the pan. With a fork, poke pie dough in many places to prevent it from puffing and shrinkage during baking. Blind bake the crust for 10 – 15 minutes until golden brown. Cool tart shell in the pan on a wire rack.
Make the filling:
In a double boiler, with wire whisk or fork, beat eggs and egg yolks until blended, stir in the lemon juice and 3/4 cup of sugar. Cook over medium-low, stirring constantly, until mixture thickens and coats a spoon well, about 15 minutes. Stir in butter until melted.
Pour in the filling into the baked crust. Put it into the refrigerator. Before serving Evenly sprinkle 3 tablespoons of sugar over the lemon filling. Cover just the crust with foil and place under the broiler and brulee the sugar for about 7 minutes.
Take tart out of the tart pan and put it on a serving platter. Heat apricot jam in the microwave for about 30 seconds until jam can be brushed on the tart. Then decorate with your lemon slices.
Photo taken by Cassandra Corsbie
