Made This Recipe? Add Your Photo
I have tried plenty of lemon tarts and this one is the absolute best. I like my tart's "tart" so this one definitely has some kick. The pastry is also a favourite and I use it for all sorts of pie recipes.
- 1 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour (280 mL)
- 3 tablespoons cornstarch
- 3 tablespoons granulated sugar
- 1 pinch salt
- 1⁄2 cup cold butter, cut into 1/2-inch cubes (1.2 cm)
- 3 tablespoons ice water
- 3 eggs
- 3⁄4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 lemon, zest of, finely grated
- 1⁄2 cup fresh lemon juice (about 3 lemons)
- 1⁄4 cup fresh lime juice (about 2 limes)
- A. Pastry:
- Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
- Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
- Wrap dough in plastic wrap and refrigerate for 15 minutes.
- Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
- Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
- Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
- Reduce oven to 350F (180C).
- B. Filling:
- Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
- Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.