Lemon Tart

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!

Serves:  8 - 10
Ingredients:

The Dough

1 chilled disc of pie dough

Egg white wash (1 egg white + 1 Tablespoon water)

Lemon Curd (makes about 2-1/4 cups)

8 Tablespoons Kerrygold Irish Salted Butter

1 cup of granulated cane sugar

Zest of 4 lemons, chopped finely

Juice of 4 lemons

4 eggs + 2 egg yolks, beaten

Directions:

The Dough

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.

 

Lemon Curd

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.

 

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.

 

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