Lemon Tart with Shortbread Butter Crust
This recipe is for an 11
inch fluted tart pan.
2 3/4 c packed shortbread cookie crumbs (ground in food processor)
8 T unsalted butter, melted
1/4 c powdered sugar
3/4 c sugar
1/2 c freshly squeezed lemon juice
2 t finely chopped lemon peel
1/2 c unsalted butter, cut in tablespoons
Granulated sugar for caramelizing
For the crust:
Mix the crumbs, butter and sugar until combined. Pour mixture
on the bottom of the tart pan. Start by pressing on the bottom
to firmly pack and then work up the sides. Press until there is
an even layer of crust on the bottom and sides of the tart pan.
For the filling:
Place eggs, yolks, sugar, lemon juice, and chopped lemon peel
in a large stainless steel mixing bowl set over simmering water.
Whisk with a stainless steel whip until thickened and light. Mixture
will be very hot; be careful not to overcook. Remove from heat
and stir with a wooden spoon for a couple of minutes. Slowly add
in the butter pat by pat, stirring a pat until it is melted before
adding in another pat. Cool to room temperature, covered and stirring
occasionally, then pour into reserved crust. Using an offset spatula,
spread until even and cover the top with plastic film. Chill until
firm, at least an hour or two.
you can cut slice into individual portions and caramelize on the
individual plate, or caramelize the entire tart and bring to the
table for service. For caramelizing: sprinkle an even layer of
granulated sugar over the surface. With a flame torch, wave back
and forth over surface until the sugar is caramelized. Allow to
cool to a crisp caramel before serving.
Recipe from Renee Shelton.
© 2004-2010 Beach Cuisine®, Inc.
All Rights Reserved.
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