What is more summery than crisp, tart lemons? Try this delicious recipe from Vintage Restaurant at the Inn at Willow Grove
Lemon Tart Filling
- 3 lemons (zest and juice)
- 2 egg yolks
- 1 whole eggs
- ¼ cup butter
- ¼ cup sugar
- Finely chop the lemon zest. Add the lemon juice, chopped zest, butter, and sugar to a heavy-bottom stainless steel pan. Over medium heat, stir until butter melts and liquid comes to a boil.
- While liquid is coming to a boil, in a separate bowl whisk egg and egg yolks well. Add half of the heated liquid to the whisked eggs and whisk until well incorporated.
- Once well incorporated, add this mixture to the other half of the heated liquid in the pan and whisk well.
- Whisk continuously over medium-high heat until the mixture has thickened and starts to boil on the sides.
- Remove from the heat and chill immediately, covering the curd with plastic to avoid it developing a skin.
- Chill until the curd is thickened and holds its shape when spooned.
Lemon Tart Shells
- 1 cup flour
- ⅓ cup butter (cut into small pieces)
- ¼ cup sugar
- 1 lemon (zest only, finely chopped)
- 1 egg
- Extra flour for dusting
- Combine all ingredients into an electric mixing bowl except for the egg.
- Using the dough hook, mix the ingredients until well incorporated.
- Add the egg and mix, dusting the sides of the bowl with the extra flour until dough pulls away from sides cleanly.
- Remove from the mixing bowl, wrap in plastic, and chill for about a half-hour.
- Once the dough is cooled, use a rolling pin to roll the dough onto a floured surface until very thin–about ⅛”, until dough is translucent.
- Prepare tart shells tins with a little Pam and flour (or use non-stick tart tins).
- Cut circles of dough a little bigger than your tart shell tins and press the circles into the tins.
- Bake tart shells at 350° F until golden brown, about 5-7 minutes. Let cool completely.
Once tart shells have cooled, spoon lemon filling into each shell. Serve immediately. To add another flavor dimension, serve with raspberry sorbet.