Baked Lemon Tart

Ingredients

• 250 g 0000 wheat flour
• 125 g Cold butter, cubed (For the crust)
• 100 g Confectioners' sugar (For the crust)
• 1 Egg (For the crust)
• Salt (1 pinch)
• 1 tbsp Vanilla extract (For the crust)
• 300 ml Lemon juice (For the curd)
• 6 Eggs (For the curd)
• 300 g Sugar (For the curd)
• 20 g Cold butter (Add to the curd after removing it from the double boiler)
• 3 tbsp Cornstarch (Approximately 24 g)

Steps

1. 1

   Prepare the crust. In a large bowl, mix the flour, confectioners' sugar, and pinch of salt.

2. 2

   Add the cold cubed butter. Work it with cold hands without warming it, or use a pastry cutter, until the mixture has a sandy, crumb-like texture.

3. 3

   Add the egg and vanilla extract. Bring the mixture together without kneading, working it only until a smooth dough forms.

4. 4

   Place the dough in a bag or wrap it in plastic wrap. Refrigerate it for at least 1 hour so it can firm up.

5. 5

   Preheat the oven to 180 °C. Grease a 24 cm tart pan, if necessary.

6. 6

   Roll out the dough on a lightly floured surface until it is 3 to 4 mm thick. Line the pan, covering the sides as well, and trim away the excess.

7. 7

   Cover the dough with aluminum foil and add a baking weight, such as dried beans. Blind-bake for 10 minutes, until the crust begins to cook.

8. 8

   Carefully remove the aluminum foil and the beans or baking weights. Set the par-baked crust aside while you prepare the filling.

9. 9

   Prepare a double boiler by placing a heatproof bowl over a saucepan of hot water over medium heat. The bottom of the bowl must not touch the water.

10. 10

    In the double-boiler bowl, combine the lemon juice, 6 eggs, sugar, and cornstarch. Mix to combine before the mixture thickens.

11. 11

    Cook over medium heat for approximately 20 minutes, stirring constantly. The curd should exceed 75 °C and thicken, but it must not boil.

12. 12

    Remove the bowl from the double boiler. Add the 20 g of cold butter and stir until melted and fully incorporated.

13. 13

    Let the curd cool slightly until it is warm. Pour it over the par-baked crust and spread it evenly.

14. 14

    Bake the tart at 180 °C for approximately 30 minutes. The center may still be slightly creamy when it comes out; it will finish setting as it cools.

15. 15

    Allow it to cool completely before cutting and serving so the filling can reach its final texture.

Notes

This recipe makes a 24 cm tart. Blind-baking prevents the crust from becoming soggy or losing its shape. Do not let the curd boil, as it may curdle; stir constantly while cooking it in the double boiler. The filling comes out of the oven creamy and firms up as it cools.

Nutrition per serving

• dessert
• tart
• lemon
• baked
• baking
• vegetarian
• Latin American cuisine
• for sharing