One Hour Lemon Tart With Pecan Crust

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 34
  • 8
    tablespoons butter, cold and diced (1 stick)
  • 12
    cup golden syrup (you probably won't use it all)
  • FILLING
  • 1
    large lemon, chopped and de-seeded (Meyer or other thin-skinned lemons are the best, you want as little white pith as possible!!)
  • 1 12
    cups superfine sugar
  • 8
    tablespoons butter (1 stick)
  • 1
    teaspoon vanilla extract
  • 4
    large eggs
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DIRECTIONS

  • Pre-heat oven to 350.
  • CRUST: Combine flour, ground pecans and butter in food processor and pulse to combine well. Drizzle in enough golden syrup while processor is running to form a dough ball. Press into pie pan or tart shell. Prick with a fork and blind bake with weights (such as dried beans or rice) for 10 minutes. I've also made this tart without blind baking and it came out just fine!
  • FILLING: Add all ingredients into blender and blend on 'high' until well combined. Pour into tart shell and bake for 35-40 minutes until lightly browned on top.
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