For my birthday I wanted something that was zingy, fresh and lemony. This tart, made using whole lemons, was just what I was looking for. Unlike like a classic lemon tart this is made simple with lemon, sugar, egg and butter, so its very possible you have everything you need already.
Whole Lemon Tart – Dorie Greenspan
1 Partially baked 9 inch tart shell
1 Lemon (around 130g)
300g sugar
1 Large egg
1 Egg yolk
1 1/2 tbsp conflour
115g unsalted butter (melted and cooled)
Preheat oven to 165c and place your tart shell on a parchment lined baking sheet.
Slice lemon into small pieces and remove the seeds. place lemon and sugar into food processor and blend until thoroughly pureed.
Using a whisk gently stir in the egg cornflour and butter.
Pour filling into the crust.
Place in oven and bake for 20 mins then increase temperature to 180c for a further 15-20 mins until the filling is bubbling and slightly coloured. leave in the pan for 20 mins and serve when at room temp.
I served this the same day but the little that was left was still good the next. I served it with creme fraiche which worked really well but a raspberry sauce would have gone down a treat too.
© Edd Kimber
This is similar to an American version, which is called lemon chess pie. I’m going to have a small crop of lemons later in the summer, and I’ll try your recipe. Your photograph made me think of the chess pie even before I read the recipe.
A week ago, I prepared the filling by your recipe and used a store-bought pie shell (vanilla wafers, yumm) and the result was extremely gratifying! The vanilla wafer crust absorbed some of the filling which then seemed to crystallize, making the crust almost like candy. Tonight I’m using your tart crust, and am experimenting with the filling using Splenda instead of sugar. It’s in the oven now and I’ll let you know in a few hours how it has turned out—Claude
The substitution of Splenda for sugar in the filling worked well, and seems to allow the tartness of the lemon to express itself just a bit more. I posted a few images of the finished tart
http://www.flickr.com/photos/mappa1001/3270453137/
Hi,
I happened to come here and was thrilled to see the recipes which looks very tempting. I want to try this lemon tart however I want to know whether eggs can be avoided or replaced with anything else?
Im not 100% sure you could leave out the egg, I have a feeling it wouldn’t work without it