Prep 25 mins
Cook 55 mins
This lemon chess tart uses the cookie dough crust from my Lemon Sables recipe. The crisp, buttery crust and the tart filling make a wonderful combination! From an April 1984 issue of Bon Appetit that featured Light and Refreshing Lemon Desserts.Serve this with a dollop of whipped cream and fresh strawberries or raspberries.A doily laid on top of the tart, sprinkled with the powdered sugar and removed, is a nice, decorative touch.Refrigeration time of dough is not included in prep time.
- 2⁄3 cup almond meal
- 2⁄3 cup powdered sugar, sifted
- 11 tablespoons unsalted butter, room temperature
- 1 egg
- 2 teaspoons lemon peel, finely grated
- 1 pinch salt
- 1 1⁄2 cups pastry flour, plus
- 2 tablespoons pastry flour (or all purpose flour)
- melted butter
- 1⁄4 cup whipping cream
- 1 tablespoon yellow cornmeal
- 1⁄2 cup unsalted butter, room temperature
- 1 cup sugar (scant)
- 3 eggs, room temperature
- 1 teaspoon lemon peel, finely grated
- 1 teaspoon fresh lemon juice
- 1⁄8-1⁄4 teaspoon lemon extract (optional)
- 2 -3 tablespoons powdered sugar
- whipped cream (garnish) (optional)
- Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
- Transfer to bowl of electric mixer and add butter; beat until light.
- Blend in eggs, lemon juice and salt.
- Beat in flour all at once until just combined;do not overmix.
- Gather dough into a ball and wrap in plastic.
- Refrigerate at least 3 hours.
- Roll dough out on generously floured surface into 11 1/2-inch circle 1/8 inch thick. (Keep surface and rolling pin well floured to prevent sticking.).
- Fit dough into 10-inch tart pan;trim edges.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 400 degrees.
- Brush shiny side of 11 1/2-inch foil circle lightly with melted butter.
- Fit buttered side down into shell.
- Fill shell with dried beans or pie weights.
- Bake until dough is set, 15 to 20 minutes;remove foil and weights.
- Continue baking shell until golden brown, about 5 minutes.
- Reduce oven temperature to 350 degrees.
- Stir cream into cornmeal in small bowl.
- Cream butter and sugar in bowl of electric mixer until light and fluffy.
- Beat in eggs, one at a time, and continue beating until light.
- Blend in cornmeal mixture, lemon peel, juice and extract.
- Spoon filling into shell almost to rim; do not overfill.
- Bake tart until custard is set, about 30 minutes. (If edges brown to quickly, cover with strips of foil.).
- Cool on rack.
- Just before serving, dust lightly with powdered sugar.
- Garnish with whipped cream and berries, if desired.