Kate McDermott is the creator and founder of Art of the Pie. Since 2006 she has taught the time-honored craft of pie making to thousands. One of the most highly sought-after culinary instructors nationally, Kate is widely acknowledged as one of the best makers of pie ever. Named “Food Rock Star” by Seattle Magazine, Kate has given her Art of the Pie workshop to food luminaries as well as receiving high praise from Ruth Reichl, former editor of “Gourmet,” Dorie Greenspan, Elise Bauer of SimplyRecipes.com and many others. She has been featured in the New York Times, Washington Post, USA Today and countless other publications. In 2008 her pie was featured in “Saveur” Magazine’s Top 100 Issue and appeared on the cover. She has been written about in many books, magazines & blogs by award-winning authors. Always friendly, fun, and down-to-earth, Kate, a practitioner of kindness, aspires to pass on the craft of pie-making to as many as she can.
A bright lemony tart is a lovely way to perk up the darkest day and help chase those Wintertime blues away. As soon as I make one and it is ready to eat, friends just seem to show up at my cottage to say “hello”. I’m delighted to invite them in for a cup of tea and piece of tart around my table. In short time, all that is left are delicious crumbs and memories of good conversations and smiles. So, what to do when it’s all gone? Well, make another of course!
Lemon Tart is made in three stages and not all of them have to happen at once, so this can fit into busy schedules.
- Blind bake a crust and while it is still warm, paint it with egg white wash and let cool.
- Make homemade lemon curd.
- Put it all together and bake for a few minutes. Cool and enjoy!
And if you have any extra lemon curd left, it’s great to spread on freshly baked scones with some Kerrygold Irish Butter, too!
I. The Dough
Egg white wash (1 egg white + 1 Tablespoon water)
Roll out one chilled disc of your favorite pie dough to about 12 inches.
Place it in the 10 inch tart pan.
Run a rolling pin over the edges to trim off the extra dough.
Using a fork, prick it all over with a fork—sides, too.
Let this chill while the oven preheats to 425 F.
Blind Baking the Crust
When the oven has preheated, use a sheet of parchment paper to cover the dough, and fill with pie-weights so that the pan is nearly full. I use beans that I save and can use again for blind baking.
Bake for about 25 minutes in a 425 F oven.
Carefully remove the parchment paper and pie-weights.
While the crust is still warm, lightly brush with an egg white wash. You won’t need to use the entire egg wash.
Note: You can blind bake in individual 5” tart pans for individual servings.
II. Lemon Curd (makes about 2-1/4 cups)
8 Tablespoons Kerrygold Irish Butter, salted
1 cup of granulated cane sugar
Zest of 4 lemons, chopped finely
Juice of 4 lemons
4 eggs + 2 egg yolks, beaten
- Melt the Kerrygold Irish Butter on low heat
- In this order; add sugar, lemon zest, lemon juice, and eggs.
- Over low heat, stir gently until mixture thickens and coats the back of a wooden spoon.
III. Assembling & Baking the Tart
- Using a spatula, pour the lemon curd into the blind-baked pie shells.
- Bake for 8-10 minutes at 300 F.
- It will be slightly jiggly when you remove from the oven, but will set up as it cools.
- Some like to sprinkle powdered sugar on top, but I prefer to scatter a bit of extra zest on top.