01 October 2015

Classic Lemon Tart - Tarte au Citron - ThermoWorks Giveaway

Lemon Tart - Tarte au Citron / www.delightfulrepast.com

Classic Lemon Tart is an elegant dessert with "Wow" factor that's really quite easy. The pastry is crisp and cookie-like, so it's much easier to get right than a flaky pastry. Some versions call for cooking a lemon curd and pouring it into a fully baked tart shell; others for cooking the filling, pouring it into the tart shell and baking it. This one is the kind with the uncooked filling baked in a prebaked tart shell. 

Sometimes I make both the pastry and filling by hand, but today I decided to make the pastry in the food processor. Then it was time to make the filling and I decided I might as well use the food processor to really pulverize the sugar and lemon zest for the filling. But if you don't have a food processor, don't let that stop you from making this tart; it'll be fine. 

I use all organic ingredients and have done for decades. Even if you aren't into organic, do try to get lemons that haven't been sprayed and waxed because you'll be zesting that outer layer of peel.

We like our lemon desserts quite tart. If you don't, you might want to add a couple tablespoons more sugar to the filling; but I hope you'll try it this way first. It's important not to overbake it, so I'm giving away not one, but three, ThermoWorks TimeSticks! You can either hang it around your neck or stick it in your pocket. It is my all-time favorite timer, and I've tried many! Details after the recipe. 

Lemon Tart and TimeStick Giveaway / www.delightfulrepast.com

Classic Lemon Tart - Tarte au Citron 

(Makes one 9-inch/23cm tart, 8 servings) 

The Pastry - Pâte Sucrée (a sweet shortcrust pastry) 

1 1/4 dip-and-sweep cup (6.25 ounces/177 grams) unbleached all-purpose flour
1/4 packed cup (1 ounce/28 grams) unsifted powdered sugar
1/4 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 tablespoon water, milk or cream 

The Filling 

5 large eggs
3/4 cup (5.25 ounces/149 grams) sugar
1/2 cup (4 ounces/118 ml) heavy cream
1/2 cup (4 ounces/118 ml) freshly squeezed lemon juice
2 tablespoons finely grated lemon zest from unsprayed lemons
1/8 teaspoon salt 

Note: Four medium lemons (4 to 4.5 ounces each) should yield enough juice and zest, but have a fifth on hand, just in case. 

1 Add flour, powdered sugar and salt to work bowl of food processor; turn on for about 3 or 4 seconds to combine. Add chunks of butter; pulse to a crumb texture. Add egg yolk and cream; pulse until the dough starts clumping together. This is to be a crisp, more cookie-like crust, rather than a flaky pastry; so there's not quite the concern about over-processing. Flatten slightly into a 4- to 6-inch round disc, wrap and refrigerate for 30 to 60 minutes. 

2 Lightly butter a 9-inch/23cm tart tin (1-inch deep) and set it on a baking sheet. On lightly floured 12-inch square of aluminum foil, roll out the pastry to a 12-inch circle. Transfer dough to tart tin, pressing dough (but not stretching it) to fit the tin. Save the foil; you're not done with it. With scissors or knife, trim the overhang to 1/2 inch all around. Fold it in and press it to the sides to form a thicker side crust. Trim the edges* by rolling the rolling pin over the top. Press the pastry into the flutes so that it rises a bit above the edge (in case of shrinkage). Pop it in the freezer for 15 minutes while you preheat the oven to 375F/190C/Gas5.

* Don't throw away the scraps; they make wonderful cookies (maybe 2 or 3 of them). Just press them out and throw them on the baking sheet next to the tart tin.

3 Cover chilled pastry with reserved piece of foil, clean side up, pressing it to fit well. Spread 2 cups of ceramic pie weights (that's two packages of Mrs. Anderson's ceramic pie weights), also called ceramic baking beans in the UK, over the foil. Bake for 15 minutes. Remove foil and weights; continue baking for 10 minutes, until lightly browned to a pale golden. Let stand to cool a bit.

4 While pastry is cooling, make the filling. In 2-quart bowl (I use a 2-quart glass measure), whisk together eggs, sugar, cream, lemon juice, lemon zest and salt until well combined. Let stand until pastry is ready. 

5 Turn oven temperature down to 325F/165C/Gas3. Pour filling into prebaked pastry shell. Bake (with tart tin on baking sheet) for about 25 minutes, until just set and still with a bit of a wobble in the center. (Mr. Delightful has "texture issues," so I baked this one for 30 minutes. It didn't have a wobble, but it was fabulous!) Cool to room temperature, about 1 hour. Remove from tin. Serve at room temperature or chilled. Dust with sifted powdered sugar just before serving.




ThermoWorks TimeStick Giveaway


This giveaway is open to US residents (Sorry, international friends!) 18 years of age or older. To enter (one entry per person), just leave a comment below. Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday October 7. 

Three winners will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday October 8. If I don't hear back from the winners of the random drawing by noon Eastern time Sunday October 11, another drawing will be held and new winner(s) selected from the original entrants (those who commented before the giveaway deadline). 

Disclosure: ThermoWorks, makers of the new and improved Thermapen, provided a TimeStick for review purposes and three for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

92 comments:

Angie Schneider said...

wow..now that's a lemon tart! Gorgeous crust and smooth tangy filling..heavenly!

Jean | DelightfulRepast.com said...

Angie, thank you! Glad you like it. I have one piece in the freezer and will take it out today and see how well it freezes.

Thomas "Sully" Sullivan said...

YES!...a lemon meringue pie wannabe! I can go with this, I can, I can. You finesse the recipe right onto my tastebuds. I’m forgoing my previous recipe, i.e. take out wallet, hand cashier $, buy lemon tart. Too tart is possible. You can tell if it has enough sugar by that meeting between the filling and the shell (should be a slight slurry there). And, oh yeah, here’s my email mn333mn@earthlink.net on account of I want to win the Timestick (sounds pejorative, oh don’t it though). Lemon, lemon, lemon…5 CLEAVERS!

Tony Grant said...

I am really considering making this, Jean, I have a day at home tomorrow. I read your recipe with concentration. I read it twice. I could see exactly in my minds eye, how to do it.I was playing the whole scenario through in my mind.I was thinking, wow, Jean, makes it sound so easy and then you threw a spanner in MY works, pie weights.What are they? I've never heard of them! You say they are ceramic!!! Please, unmuddle me!!Ha! Ha! I was ready to go!!!

Jean | DelightfulRepast.com said...

Sullly, I thought you'd like this one! It's such an honor to receive the 5 Cleavers!

Jean | DelightfulRepast.com said...

Tony, ceramic baking beans - you can buy them anywhere kitchen stuff is sold. One brand in the UK is Lakeland, I believe. Or you can just fill the foil liner with *actual* dried beans. No, you won't then boil the beans to eat; you'd pop them into a tin to be reused again and again as baking beans. It's just something to weigh down the bottom crust and press against the side crust so that the bottom doesn't pop up and the sides slide down. You can do the same with rice as well. Go for it!

Tony Grant said...

Thanks Jean. I'll go round to TESCOS in the morning and get all the ingredients. I'll see if they sell pie weights too.We have plenty of rice in the cupboard too. I AM PUMPED UP FOR THIS!! LETS GO!!!!!

Jean | DelightfulRepast.com said...

By the way, Tony, in case you haven't read my "Brit Conversions" page, what are called large eggs in the US are just medium eggs in the UK.

Tony Grant said...

Ok. I'll take pictures and send you a report on how things go.

Sue/the view from great island said...

That is a STUNNING tart!

Amy at love made my home said...

Not entering, juts wanted to say that this sounds incredibly delicious! I love anything lemon! xx

Unknown said...

That tart looks amazing! My email is j.rontal@gmail.com

- Judith

Anonymous said...

I plan to make two tarts, comparing the results using Eureka vs Meyer lemons. My neighbors will be happy taste testers!

Cranberry Morning said...

Jean, that looks scrumptious, and I love lemon. So nice there's no meringue or I'd have to scrape it off anyway. It was always my least favorite thing. Oh, and that crust sounds so good! Judy(at)SoapnSuch(dot)com. Pick me, pick me. Lol

Erin Ellis said...

Ooooh! That looks delicious! I Love a nice lemon tart! Thank you for the wonderful giveaway.
Erin
ErinLoves2Run at gmail dot com

Anonymous said...

love lemon & tarts!!! looks delish--grnyhansen1940@sbcglobal.net

Jean | DelightfulRepast.com said...

Sue, thank you so much!

Jean | DelightfulRepast.com said...

Amy, thanks! Isn't lemon just the best flavor ever!

Jean | DelightfulRepast.com said...

Judith, I hope you'll try it soon!

Jean | DelightfulRepast.com said...

Anonymous, that's wonderful! I love doing those side-by-side comparisons. I use Meyer lemons a lot more than Eurekas, but this was made with Eurekas. I imagine it's a bit more tart than one with Meyers. Let me know which you and your neighbors preferred.

Jean | DelightfulRepast.com said...

Judy, I thought you'd like this one! Thanks!

Jean | DelightfulRepast.com said...

Erin, thank you AND you're welcome!

Jean | DelightfulRepast.com said...

Thank you, grnyhansen!

Cheryl said...

Only slightly behind chocolate is the flavor of lemon!! I am salivating as I look at your lemon tarte!! On my way to Pin this...

Jean | DelightfulRepast.com said...

Cheryl, thank you so much! Pins and shares are soooo appreciated!

Anonymous said...

Leslie:
Thank you for the generous giveaway. The lemon tart looks lovely.
leslieannstevenson@yahoo.com

Jacquelineand.... said...

Oh yes, yes, yes! Love lemon, love tarts... and it's even something the Great Scot would adore! Pinning! Oh, and my email addy is kitchenelixers@gmail.com I seem to have developed the habit of forgetting I've popped something in the oven lately.

Tony Grant said...

You might like to know, Jean, I have made the above tart. Its just out of the oven, cooling. I am taking my son out for a pub lunch in ,"The Village." When we get back it should be ready to eat.
I will report back!!!!!! I have never made pastry before. I have never made a tart before!!! Ha! ha!

Jean | DelightfulRepast.com said...

Leslie, good to hear from you! Happy cooking!

Jean | DelightfulRepast.com said...

Jacqueline, I have the same problem! I'd be lost without my timer. And the nice thing about this one is that even if I forget to start it, just having it hanging around my neck reminds me! :D

Kristi @ Inspiration Kitchen said...

Jean, I have been dying to make a tart, and this reminded me that I need to get on it! This looks absolutely fabulous, and is making my mouth water!

Jean | DelightfulRepast.com said...

Thanks, Kristi! It was really good, if I do say so myself! :D Must make another one.

connie said...

Such lemoney goodness! This is definitely going on my "to make" list. hrmcla@aol.com

Thank you!

Jean | DelightfulRepast.com said...

Connie, thanks! Let me know how it turns out for you!

Bernideen Canfield said...

Who wouldn't love a nice slice of this tart! Delicious!

Jean | DelightfulRepast.com said...

Thanks, Bernideen! Goes great with a nice cup of tea.

Joan Kubes said...

I don't ever remember having a Lemon Tart. hTis looks amazing! Please enter me wonderfluf1 (@) gmail.com

Jean | DelightfulRepast.com said...

Joan, if you've never had a lemon tart before, you *must* try this! You're going to love it!

Lea said...

Jean, this looks divine and I may just have to try it. We are big on lemon around here. And, the timer, I've had one for years and think they are the "cat's meow." Happy weekend!!!

Jean | DelightfulRepast.com said...

Thank you, Lea! If you're big on lemon, you'll love it; it's very lemony! Happy weekend to you, too!

Jenne said...

OH my that looks so delcious! I love lemon desserts! mooshujenne(at)gmail.com

Jean | DelightfulRepast.com said...

Thanks, Jenne! It's one of my favorite flavors.

Heather said...

I've been on a such a lemon-craze as of late. I think it happens at the end of every summer, when I'm trying to hold on to those tart tastes as long as possible!

Jean | DelightfulRepast.com said...

"Lemon-craze" -- I like the sound of that! Thanks, Heather!

Carla Shiver said...

I love lemon anything. I can't wait to try this recipe. This timer looks great!

Jean | DelightfulRepast.com said...

Carla, thanks! Do let me know how it turns out for you!

Danyelle Hall said...

The lemon tart looks amazing! And what a great giveaway!

dhall213@hotmail.com

Jean | DelightfulRepast.com said...

Thank you, Danyelle! I love it when I can share my favorite products with my readers!

Stephanie said...

Mmmm... You can't go wrong with lemon :) This recipe looks and sounds divine, my friend. Always a pleasure to have you share your wonderful recipes with Roses of Inspiration. Hugs!

Swathi Iyer said...

That is awesome lemon tart, thanks for sharing with Hearth and soul blog hop, pinning and tweeting. Lovely giveaway.

Jean | DelightfulRepast.com said...

Stephanie, thank you! I'd like to put the kettle on and have you over for a slice or two!

Jean | DelightfulRepast.com said...

Thanks so much, Swathi! I so appreciate all you and April do!

Jasanna Czellar said...

This looks absolutely delicious! I totally want to make it! :)

dailydealsjc1(at)gmail(dot)com

Jean | DelightfulRepast.com said...

Thanks, Jasanna! Can't go wrong with lemons!

Steel Springs said...

Yum! I love lemony desserts. Thanks for the great giveaway! (springssteelsprings at gmail.com)

Jean | DelightfulRepast.com said...

Thanks, Steel Springs. And this one doesn't take *too* much time to make.

Cheryl said...

I'm not all that partial to lemon, so will skip the recipe. But the giveaway would be for those constant canning mishaps that I seem to enjoy. And round out a perfect birthday week! drags59 at yahoo dot com

Lavender and Lime (http://tandysinclair.com) said...

The tart is one of my favourites. My zyliss timer finally gave up the ghost after 20 years. I will have to replace it with something soon :)

April J Harris said...

The Thermoworks time sticks look very handy, Jean. Love your Lemon Tart - it look just beautiful! Thank you for sharing your recipe with us at Hearth and Soul. Sharing!

Jean | DelightfulRepast.com said...

Cheryl, I would be lost without my timer!

Jean | DelightfulRepast.com said...

Tandy, thank you. I've never tried a Zyliss timer.

Jean | DelightfulRepast.com said...

April, thanks so much for sharing. You do an amazing job!

Carlee Scharnhorst said...

I love my lemon treats a little tart too. Though I am perfectly happy with super sweet ones too! I'd love to win too ;-) my email is carleescharnhorst@gmail.com

Jean | DelightfulRepast.com said...

Carlee, sounds like you're flexible when it comes to your lemon treats!

Nikki Fahey said...

this is incredible! What a great idea:)
nfahey@d.umn.edu
nikki

Jean | DelightfulRepast.com said...

Thanks, Nikki!

Tina Woo said...

I love the idea of a timer that you can hang around your neck (and NOT look like Flava Flav). No more missing the "bing" for me!

adagherkin said...

Great recipe! Thank you!

ada.gherkin07 at gmail dot com

Jean | DelightfulRepast.com said...

Tina, I hate missing the bing! :D

Jean | DelightfulRepast.com said...

Thanks, Ada!

Deborah Montgomery said...

Mmm . . . I love lemon anything. It has actually moved up side-by-side with chocolate as my favorite flavor. Those timers look wonderful . . . my email is deborah0617@gmail.com.
And thank you for your visit to my blog.

Jean | DelightfulRepast.com said...

Thanks, Deborah! Look out -- chocolate was once my favorite flavor, now lemon has completely knocked it off its pedestal! :D

Ken Christensen said...

The Lemon Tart looks amazing, would love to try this recipe soon, kwchristensen(at)hotmail(dot)com

Jean | DelightfulRepast.com said...

Ken, thank you! Hope you like it as much as we do.

Abby said...

I LOVE lemon. It's one of my favorite flavors. I'm pinning the recipe to try later. Thanks for sharing!

abby dot k dot winstead at gmail dot com

Jean | DelightfulRepast.com said...

Abby, thanks! Do let me know how it turns out for you.

Mishael Witty said...

I see I'm not the only one who loves anything lemon. This looks amazing, and that looks like a really fun little kitchen gadget! :-)

Jean | DelightfulRepast.com said...

Thanks, Mishael! Yes, lemon is just the best flavor ever!

Have a Daily said...

This looks absolutely delicious Jean and what a fabulous give away! Thanks for sharing with SYC.
hugs,
Jann

Jean | DelightfulRepast.com said...

Thank you, Jann! Love SYC.

Sippity Sup said...

Such elegance deserves to be classic. GREG

Jean | DelightfulRepast.com said...

Greg, thank you! Tarts, pies, galettes -- it's all good, but tarts do look more elegant.

Kitchen Riffs said...

I'm a lemon freak, and Tarte au Citron might be the best way to enjoy it. Haven't made one of these in years -- now you have me craving it! Thanks so much.

Jean | DelightfulRepast.com said...

Thank you, Kitchen Riffs! Definitely make one soon! I'm making another one in a few days.

AdriBarr said...

Give me a dessert menu, and I always select the lemon treat. This one looks absolutely divine! And your photogrphs are superb. Brava!

Jean | DelightfulRepast.com said...

Adri, thank you so much! And if there's not a lemon dessert on the menu, I'll take another fruit, never chocolate.

Angela said...

I need this! Thanks!

nomfreebies at hotmail dot com

Jean | DelightfulRepast.com said...

Angela, you're welcome!

Jean | DelightfulRepast.com said...

*Giveaway Winners Announced* - The three winners of the ThermoWorks TimerStick timers, by random drawing, are Sully, Jacqueline and Cheryl (the Cheryl with the photo). Winners, as soon as you send me, delightfulrepast at aol dot com, your name, address and phone number (required by shipper), ThermoWorks will ship the timers to you. Congratulations!

If I don't hear from the winner(s) of the random drawing by 11:59 am Eastern time Sunday, October 11, another drawing will be held and new winner(s) selected from among the original entrants (those who commented before the giveaway deadline).

This was fun! Watch for more giveaways here at Delightful Repast! In the meantime, follow me on Google and Twitter. You can even use the Follow Me By Email button in the right column.

Cheryl said...

Jean, how exciting!! Thank you so much for hosting this giveaway! The Timestick timer looks like a fantastic gizmo and I am happy to win! :D

Ashley said...

Thank you for linking up to this week's Tasty Tuesday linky party. I have pinned your recipe to the Creative K Tasty Tuesday Pinterest board. I hope you'll join us again next Tuesday!

Jean | DelightfulRepast.com said...

Thanks, Ashley! Such fun.

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