Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Magnolia Grill's Favorite Lemon Tart Recipe
    Lost? Site Map

    Magnolia Grill's Favorite Lemon Tart

    Magnolia Grill's Favorite Lemon Tart. Photo by cookiedog

    1/2 Photos of Magnolia Grill's Favorite Lemon Tart

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    25 mins

    1 hrs

    MarraMamba's Note:

    It is actually the owner's favorite dessert, and is in their words a "sophisticated take on southern style lemon chess pie". If fresh berries aren't in season, make a berry sauce out of frozen raspberries. Chill the dough a few hours or overnight. See hint at bottom for tart pastries.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8-10

    Yield:

    10 1/2 ...

    Units: US | Metric

    Ingredients for the Tart Shell

    • 1 1/4 cups flour
    • 2 tablespoons flour
    • 1 tablespoon sugar
    • 1 teaspoon sugar
    • 1/8 teaspoon salt
    • 8 tablespoons unsalted butter, cold cut into small pieces
    • 1 large egg yolk, beaten with
    • 1 tablespoon milk
    • 1 egg white, lightly beaten, reserved for baking

    Ingredients for the filling

    Ingredients for serving

    • fresh berries (or berry sauce)
    • whipped cream

    Directions:

    1. 1
      In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight.
    2. 2
      Let the dough soften slightly at room temperature before rolling.
    3. 3
      Preheat oven to 350 degrees. On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2 inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm.
    4. 4
      Line the shell with foil or parchment, and fill with pie weights, rice, or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
    5. 5
      When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, and orange zest and cream till smooth. Transfer the tart shell to the oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
    6. 6
      Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not over bake this filling!
    7. 7
      Cool to room temperature before serving with berries and whipped cream.
    8. 8
      HINT: When rolling tart pastry, always save all the dough scraps in case you need them to repair a crack in a partially baked shell. If the pastry "bubbles up" during the baking process, gently prick the pastry with a fork to release air bubbles. Check several times and repeat if necessary. The egg white serves to seal the pastry, which is especially helpful with a liquid filling such as this. It is essential that there be no cracks or holes visible in the partially baked shell. Make any necessary repairs prior to filling.

    Browse Our Top Tarts Recipes

    Ratings & Reviews:

    • on February 01, 2008

      55

      Wow!!! I loved this lemon tart. My DBF and I both had seconds on this one! If you love lemon desserts like I do, you must give this a try. I made the dough for the tart shell, put it in the fridge thinking I would make it the next day. I took it out the following day and ended up having to put it back in the fridge again. This happened 3 days in a row! I finally decided to make the tart and was a little concerned about how the dough would be. I did up having to do a patch job and still ended up having a small leak (I'm sure that was due to my poor execution of the recipe and no fault of the recipe itself). Luckily I had put a cookie sheet under the tart which prevented the spillage from burning on the floor of the oven. I also ended up with a little extra filling (as the recipe suggests would happen) and put that in a custard cup and baked that right along side the tart. A perfect cook's bonus- got to eat that to taste test, and no one was the wiser! The directions are right on about the timing too! I checked at 21 minutes and the tart was extremely liquid. I checked again at 25 minutes and it was solid! You really have to watch during the final minutes of cooking. All in all a delightful TART!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2007

      55

      well I cheated and used frozen tart shells this time around, the filling was delicious though and I will make again soon and try the dough recipe next time ;-) thanks Marra!...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Magnolia Grill's Favorite Lemon Tart

    Serving Size: 1 (117 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 416.6
     
    Calories from Fat 158
    38%
    Total Fat 17.6 g
    27%
    Saturated Fat 10.0 g
    50%
    Cholesterol 172.9 mg
    57%
    Sodium 85.2 mg
    3%
    Total Carbohydrate 59.5 g
    19%
    Dietary Fiber 0.6 g
    2%
    Sugars 41.5 g
    166%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    lemons, zest of

    oranges, zest of

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites