One Hour Lemon Tart With Pecan Crust
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
1 tart
- Serves:
- 8
ingredients
-
CRUST
- 3⁄4 cup all-purpose flour
- 3⁄4 cup ground pecans
- 8 tablespoons butter, cold and diced (1 stick)
- 1⁄2 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 1⁄2 cups superfine sugar
- 8 tablespoons butter (1 stick)
- 1 teaspoon vanilla extract
- 4 large eggs
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.
Questions & Replies
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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