Best Thin Lemon Tart Recipes

LEMON TART

Steps:

• For pastry, process flour, butter, icing sugar and lemon rind in a food processor until coarse crumbs form.
• Add egg and ½ tbsp water and pulse until pastry dough forms a ball.
• Form pastry into a disc of about 14cm diameter, wrap in plastic wrap and chill for 30 minutes.
• Preheat oven to 175C. Roll pastry out on a lightly floured bench to a round 4mm thick and 35cm wide.
• Lightly prick pastry with a fork.
• Trim the pastry to a 35cm round and place in a 24cm-diameter, 3cm-deep fluted tart tin with a removable base, leaving pastry hanging over edges. Press pastry scraps into a ball and use this to press pastry case into the edges of the tin. Refrigerate for 30 minutes.
• Line pastry case with foil, fill with chickpeas or ceramic pie weights and blind-bake until pastry is cooked through (35 minutes). Remove chickpeas and foil, reduce oven to 150C and bake until pastry is golden brown and crisp (10-15 minutes).
• Patch any holes or cracks using small thin pieces of pastry. Lightly whisk eggwhite and brush sparingly over inside of tart case. Return to oven for 2 minutes, then set aside to cool.
• Leave oven at 150C. Whisk eggs and yolk lightly to break up. Add sugar and stir with a whisk until sugar starts to dissolve and mixture is glossy and syrup-like (4-5 minutes). Set aside, stirring occasionally, until sugar is completely dissolved (about 35 minutes). Whisk crème fraîche in a large bowl with a little of the egg mixture to just loosen. Add lemon juice to egg mixture, then add crème fraîche a little at a time. Set aside while pastry cools.
• When pastry is cooled, skim foam off the top of lemon mixture, then strain into a jug. Half-fill the tart case with lemon mixture, then place tart on an oven shelf, ensuring it's level. Fill to the rim with remaining filling (you may have a little left over). Bake until the tart is set but with a little wobble in the centre (about 30 minutes).
• Remove from oven, cool for 5 minutes, then trim overhanging crust.
• Cool tart in tin for 2 hours, then carefully remove from tin. Serve dusted with icing sugar.

LEMON THINS

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the lemon juice, lemon zest and extracts. , Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for at least 2 hours or until firm., Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. , Bake until the edges are lightly browned, 9 minutes. Cool 1-2 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.

LEMON TART

Steps:

• In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick)., Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely. , Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.

THIN LEMON TART

Steps:

• In a bowl, combine the flour, 1 teaspoon sugar, lemon zest, and salt. With a fork, blend in the butter until the mixture resembles coarse meal. Add 2 teaspoons of ice water and toss until incorporated. Add remaining ice water, tossing with a fork until the mixture begins to come together. Form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.
• Preheat the oven to 350 degrees. On a lightly floured surface with a floured rolling pin, roll out the dough into a 4 x 7-inch rectangle. Transfer the dough to a baking sheet and poke it all over with a fork. Bake until golden, about 10 minutes. Transfer to a cooling rack set over a baking sheet lined with parchment paper.
• Meanwhile, in a small saucepan, stir together 2 tablespoons water and remaining 1/2 cup sugar. Bring the mixture to a boil over moderately high heat, brushing down the sides of the pan with a pastry brush dipped in water. Turn the heat to low and simmer for 10 minutes, or until the caramel is light amber.
• Arrange the lemon slices down the center of the pastry and pour the hot caramel over the lemon slices. Let the pastry cool. Using a very sharp knife, cut into 4 pieces and serve.

THE PERFECT LEMON TART

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350-degrees.
• Have ready an 11-inch tart pan with a removable bottom.
• Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
• Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
• Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
• Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
• Bake for 20 minutes, or until the crust is light golden brown.
• Let cool on a wire rack while making the filling.
• Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
• Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
• Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
• Whisk the cream into the egg mixture until just blended.
• Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
• Bake for 25-30 minutes, or until the filling is just set in the center.
• Let the pie cool on a wire rack.
• Just before service, generously sift confectioners' sugar over the tart.
• Cut into wedges and serve.
• Note: You may wish to use slightly less zest than called for, and taste the batter.
• My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.