Very Lemon Tart

Name: Very Lemon Tart
Yield: 8 portions
Ingredients: Crystallized Lemon Zest; 8 tablespoons (1 stick) unsalted butter, melted; 1 cup unbleached all-purpose flour; 4 tablespoons (½ stick) unsalted butter, cold, cut into small pieces; ½ cup confectioners’ sugar; Pinch of salt; 2 tablespoons Champagne, sparkling wine, or lemon juice, cold; 2 tablespoons Champagne, sparkling wine, or lemon juice, cold; 2 tablespoons Champagne, sparkling wine, or lemon juice, cold; Zest of 2 lemons; ⅔ cup granulated sugar; 5 egg yolks; ½ cup fresh lemon juice

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A burst of sunny citrus is just the way to end those heavy winter meals.

Ingredients

Pastry

1 cup unbleached all-purpose flour
4 tablespoons (½ stick) unsalted bu

Dessert
Pastry
Winter
Vegetarian

Method

Prepare the pastry shell: Combine the flour, butter, confectioners’ sugar, and salt in a food processor, and process until the butter is coarsely chopped. With the motor running, pour the Champagne through the feed tube and process until the pastry holds together. Gather the dough into a ball, flatten it slightly, cover with plastic wrap, and refrigerate for 30 minutes.<