Lemon Tart

Lemon Tart
Photo by Scott Phillips

Ingredients

  • 3 large eggs, at room temperature
  • 2/3 cup strained fresh lemon juice (from about 3 lemons)
  • ¼ tsp. table salt
  • 4-½ oz. (1 cup) all-purpose flour; more for dusting
  • 1 tsp. finely grated lemon zest
  • 2 to 3 Tbs. granulated sugar
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into ½-inch pieces
  • + 9 more ingredients
    • 1 Tbs. all-purpose flour
    • 1 Tbs. water
    • 1/3 cup boiling water
    • ¼ cup confectioners' sugar
    • 6 oz. frozen unsweetened strawberries (about 14 whole berries)
    • Pinch table salt
    • ¾ cup granulated sugar
    • ¼ tsp. pure vanilla extract
    • 1 large egg yolk

Combine the flour, confectioners' sugar, and salt in a food processor. Process briefly to blend. Add the chilled butter pieces and pulse until the butter is no bigger than small peas (about 1/4 inch). Add the egg yolk and drizzle the water over the mixture. Pulse briefly until the dough forms a l...

View full recipe at Fine Cooking

Comments

Variations on Lemon Tart

  • Lemon Tart
    • Butter
    • 1/2 cup fresh lemon juice
    • 1/3 Pine Nut Crust
    • flour
    • 2 large egg yolks
    • 3/4 cup sugar
    • 2 large eggs
    • 6 tablespoons unsalted butter


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