Pucker Up! My Favorite Lemon Tart

If you are wild for all desserts lemon, then this little lemon tart may very well become your “go to” spring dessert.   Deliciously simple, it is a taste of heaven for lemon lovers.  I first tasted this tart when it was served to me at a dinner party more than 10 years ago.  I just had to get the recipe and have since made it dozens of times.  Yes, it’s that good. Plus it always turns out, even for a non-pie baker such as I.   It is great to bring to a dinner party or to a potluck in springtime. In fact I did just that twice in one week recently.    At one party, it had vanished before I could even get a taste!  If consumed the day of baking, it will sing with the tanginess of the lemon.  If eaten the next day, the crust will have softened and the flavors a bit mellowed but either way it will be irresistable.

While I grew up with classic lemon meringue pie made with pie filling, I love that this filling is made from freshly squeezed lemon juice, has no cornstarch or flour for thickening, and no butter.  Just lemons, sugar and eggs, which are the thickeners.    Simplicity itself.  One bite and you will know why this pie disappears the moment it is served!

Make it with your favorite pastry dough.  You can vary it by making a shortbread crust,  a crushed ginger cookie  crust or a graham cracker crust.  You can stud it with blueberries or raspberries or serve them on the side.  Anyway you choose to serve it, it will be a taste of sunshine!

LEMON TART

• Servings: 6
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Ingredients:

1 9″ pie crust of your choice

2 large eggs

3 large egg whites

1 c sugar

1/2 c freshly squeezed lemon juice

2 tsp lemon zest

powdered sugar for dusting

Directions:  Preheat oven to 375 F.  Bake pie crust for 10-12 minutes. In a medium bowl, with an electric mixer, beat eggs and egg whites, add sugar, lemon juice and lemon  zest.  Mix well.  Here you see my 2 favorite kitchen tools in action:   a microplane zester and a hand held lemon juice extractor.Pour the filling into the par-baked pie crust and bake an additional 20 minutes. Cool then dust with powdered sugar just before serving.

 

When life gives you lemons, make lemon tart!