This delicious Lemon Tart consists of a
buttery shortbread crust, a creamy smooth lemon filling, and lots of whipped
cream. If you serve this tart the day it is made the tart's crust will be nice and crisp and
you will taste the full tanginess of the lemon filling. My preference is
to chill the Lemon Tart overnight in the refrigerator, which allows time
for the flavors of the filling to blend together and soften.
this Lemon Tart by preparing the shortbread crust. Most of us
think of shortbread as a cookie, but it also makes a great crust that is very
easy to put together. Just place the flour, sugar, salt, and cold butter in
your food processor and give them a quick whirl until you see a dough
beginning to form. Then simply press the dough into your tart
pan, prick the bottom of the pastry, and place the pan in the freezer for
about 15 minutes. Although we are going to pre bake the shortbread crust,
there is no need to line the pastry crust with parchment paper, and fill
it with pie weights to prevent the pastry from puffing up during baking.
This step is eliminated when you freeze the tart shell before baking.
Once the crust is baked,
next comes the lemon filling. What I like about this filling is that it
does not use exotic ingredients and its main ingredient, lemons, are
available year round, at a good price, with consistently good quality. But
besides using the lemon's juice and its zest, this lemon filling contains
cream cheese. Unusual, yes, but it gives this filling a creamy texture
that you could describe as almost cheesecake-like. Don't worry, though,
this filling still has that wonderful tart lemony flavor that we all love.
Again, as with the shortbread crust, all that is needed is a quick whirl
of the ingredients in your food processor. The filling is then poured into
the pre baked tart shell and baked until the filling is just set. Now, you
will notice that I have topped the Lemon Tart with a layer of whipped
cream. This is done both to temper the tartness of the lemon filling and
to give a nice presentation, especially if you take the time to pipe the
cream with a decorative star tip.
Tart: You will need an 8
or 9 inch (20
- 23 cm) tart pan with a removable bottom. Place the tart pan on a larger
Shortbread Crust: In your food processor,
place the flour, sugar, and salt and process to combine. Add the butter and
pulse until the pastry starts to come together and form clumps. (See video for
demonstration.) Place the pastry in the tart pan and, using your fingertips,
evenly press the pastry onto the bottom and up the sides of the pan. (Can use
the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of
the crust with the tines of a fork. (This will prevent the pastry crust from
puffing up while it bakes.) Cover and place the pastry crust in the freezer for
about 15 minutes to chill. (This will help prevent the crust from shrinking
while it bakes.)
your oven to 425 degrees F (220
degrees C) and place rack in center of oven.
bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool
for about 10 minutes.
Reduce the oven temperature to 350 degrees
(180 degrees C).
Lemon Filling:In a food processor or electric mixer,
place the cream cheese and process until smooth. In
a separate bowl, rub the lemon zest into the sugar.
Add sugar mixture to the cream cheese and process until incorporated. Scrape
down the sides and bottom of your bowl as needed. Add the eggs and process until
thoroughly combined. Add the lemon juice and process until well blended and
smooth. Pour filling into pre baked tart shell and bake for approximately 25
minutes or until the filling is set. Transfer tart to a wire rack to cool to
room temperature and then cover and refrigerate until well chilled, at least
three to four hours.
the bowl of your electric stand mixer, fitted with the whisk attachment (or with
a hand mixer),
beat the whipping cream
and powdered sugar until stiff peaks form. Can just spread the whipped cream
over the filling or place the whipped cream into a
pastry bag, fitted with star tip (#1M), and
pipe stars over the entire surface of
the tart. Refrigerate until
serving time. Can be stored in the refrigerator for about 3 to 4
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