Whole-Lemon Tart

By Dorie Greenspan

Whole-Lemon Tart
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.
Total Time
1 hour, plus cooling
Rating
4(1,019)
Comments
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My grail is a simple dessert that both satisfies and surprises. This tart, adapted from a recipe that was originally given to me by Jean-Marie Desfontaines of the Paris patisserie Rollet Pradier, has all that I look for in a dessert. The filling is the surprise — it’s made with every part of the lemon except the seeds, and so its flavor is exuberantly full. It’s also easy to make — it all happens in the food processor. It bakes to a creaminess that teeters between custard and pudding. Alone, it’s interesting, but with the sweet crust (think butter cookie), it’s deeply satisfying. To get every lick of flavor and the best texture out of the crust, don’t roll it too thin and make sure to bake it well — you want the color to be truly golden brown. 

Featured in: A Simple Lemon Tart With Sensuous Surprises

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Ingredients

Yield:8 servings
  • 1partly baked 9-to-9½-inch tart crust in a pan with a removable bottom (recipe)
  • 1lemon, scrubbed and dried
  • 1½cups/300 grams sugar
  • 2large eggs, at room temperature
  • 3tablespoons/24 grams cornstarch
  • 4ounces/113 grams unsalted butter (1 stick), melted and cooled
  • Confectioners’ sugar, for dusting
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

411 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 1 gram dietary fiber; 39 grams sugars; 3 grams protein; 137 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Center a rack in the oven, and heat it to 325 degrees. Place the crust on a baking sheet lined with parchment paper.

  2. Step 2

    Cut the lemon into thin slices, and discard the seeds. Toss the slices and sugar into the bowl of a food processor, and whir for 3 minutes, scraping the bowl as needed, until smooth. With the machine running, add the eggs, one at a time, and then, when they’re incorporated, the cornstarch followed by the melted butter. Remove the bowl, and rap it against the counter a few times to pop some of the bubbles in the mixture. Pour the batter into the crust.

  3. Step 3

    Bake the tart for 45 to 55 minutes, until the filling is puffed and lightly browned — don’t be concerned if the top cracks. If you tap the side of the pan, the filling should seem firm; if it jiggles just the least bit in the center, that’s fine. A toothpick poked into the center — be gentle — will come out clean. Transfer the tart on the baking sheet to a cooling rack. Leave until it reaches room temperature. The tart can be served now or chilled (it will keep in the refrigerator overnight).

  4. Step 4

    Just before serving, dust the top with confectioners’ sugar.

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Ratings

4 out of 5
1,019 user ratings
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Comments

tpol

Just started making this dough and I find it way too dry and almost unworkable after taking it out of the Cuisinart. Did anyone else have the same problem?

Maureen Kennedy

Can I use all of oil or another oil in place of the butter?

Kathy

Please use ripe, thin-skinned lemons (or limes, yum). Meyer lemons are wonderful in this. Those thick, knobby-skinned, full-of-pith regular lemons in the grocery store do NOT a good tart make.

Flora

My second time making this, for Easter. I had a hard time getting the lemon peel bits smooth—a blender might work better. Watch the timing at the end—mine went from jiggly over half the surface to slightly overcooked in just a few minutes.

Mr. Tarts Alot

Definitely don't just use jiggle factors as an indicator of being cooked-- I pulled mine a little before browning on top and it was raw ultimately. D efinitely do no jiggling AND Brown. I also used pith(the whole lemon) as directed in instructions and it was still perfect. Maybe it was my organic lemon.

Miquel

I really like making the Atlantic Beach Pie crust for this cake.

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Credits

Adapted from “Paris Sweets,” by Dorie Greenspan.

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