lemon-tart2

You know my obsession with Jamie Oliver?  Well, it’s nothing compared to my infatuation with lemons.  I’m not even sure I could call it an infatuation–really it’s more like a life-long love.  As a kid I ate the lemons strait off the tree in my parent’s yard, and were it not for the scary warnings of stripping the enamel off my teeth I probably would still.  Thus, to this day anything that truly preserves the essence of this marvelous fruit gets my vote.  This lemon tart is truly lemon-y.  It’s gooey and tart and sweet and all things lovely.  The filling is from the Ina Garten’s recipe for lemon bars.  It’s nice and easy–without any stove top time.  Just blind bake the shell (which is from an actual tart recipe of hers), add the filling, and bake a little longer.  Top with Berries and powdered sugar and this will be your new favorite dessert.

3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
pinch salt

6 extra-large eggs at room temperature
3 cups granulated sugar
1 tablespoons grated lemon zest (2 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting
Berries to top (optional)

Butter and Flour a 9″ square or 10″ round tart pan.  Then, with a hand or stand mixer, cream together butter, sugar, vanilla, flour, and salt until just combined.  Working with clean hands, press this dough into the bottom of the tart pan as well as 1″ up the sides.  Chill until firm.

Preheat oven to 350F.  Place a sheet of tin foil over the tart dough and fill with pie weights or dry beans to keep the dough from over-rising in the oven.  Bake for 15 min. Remove foil and weights.

While the tart is cooling, whisk together the remaining ingredients (save the powdered sugar and berries).  Add mixture to tart shell and place back in the oven for 30-35 min.  Allow to cool and dust with powdered sugar, adding the berries if you like.

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