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Gallery Recipe Summary Servings: 10

Ingredients Ingredient Checklist Short Crust Dough 3/4 cup creme fraiche 6 large eggs, plus 3 large egg yolks 1 tablespoon lemon zest, plus 2 cups freshly squeezed lemon juice (about 12 lemons) 1 vanilla bean, scraped 2 cups sugar, plus more for sprinkling 4 sheets or 1/4 ounce powdered gelatin, softened in water 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

Gallery

Recipe Summary Servings: 10

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • Short Crust Dough 3/4 cup creme fraiche 6 large eggs, plus 3 large egg yolks 1 tablespoon lemon zest, plus 2 cups freshly squeezed lemon juice (about 12 lemons) 1 vanilla bean, scraped 2 cups sugar, plus more for sprinkling 4 sheets or 1/4 ounce powdered gelatin, softened in water 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

Directions

Heat oven to 350 degrees. Remove short-crust dough from refrigerator. Remove parchment paper covering top, and invert onto a baking sheet. Press an 11-inch flan ring in center of short-crust dough to cut out a circle. Keeping flan ring on baking sheet, trim excess dough from outside of ring, and reserve for another use. Prick circle of dough several times with a fork. Chill until firm, about 20 minutes.

Remove dough-lined flan ring from refrigerator. Bake until light golden brown, 15 to 18 minutes. Cool completely on a wire rack before filling.

Combine creme fraiche, eggs, egg yolks, lemon zest and juice, vanilla bean, and sugar in a medium-size heatproof bowl. Place over a pot of simmering water. Cook, stirring occasionally, until mixture thickens, about 20 minutes.

Remove from heat, and stir in softened gelatin sheets. Strain mixture through a fine-mesh sieve set over a medium-size bowl. Cover surface of mixture with plastic wrap to prevent skin from forming. Set mixture in an ice bath to cool to 100 degrees.

Add butter, and using a handheld immersion blender, mix for 5 minutes. Pour into prebaked tart shell. Chill until mixture is firm, 2 to 3 hours.

Just before serving, sprinkle individual slices with a light, even layer of sugar. Caramelize sugar to a golden brown, using a blowtorch or placing under a broiler.

Reviews

 Add Rating & Review     1 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0

Reviews

Add Rating & Review     1 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0

Add Rating & Review

1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

    All Reviews for Simple Lemon Tart

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Simple Lemon Tart

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest