Lemon Tart Recipe

  • Pastry:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon grated lemon peel
  • 1/2 cup Lucerne Sweet Butter, cut into small pieces
  • 1 Safeway SELECT Organic Large Egg
  • Filling:
  • 1 Safeway SELECT Organic Large Egg
  • 1 cup granulated sugar
  • 1/3 cup lemon juice
  • 3/4 teaspoon baking powder
  • 1 teaspoon grated lemon peel
  • 1/4 cup all-purpose flour
  • Garnish:
  • Powdered sugar
  • 6 very thin lemon slices, cut in half crosswise and seeds discarded
  1. To make pastry, in a food processor or bowl mix flour, granulated sugar, and grated lemon peel. Add butter; whirl or rub with your fingers until fine crumbs form. Add egg; whirl or stir with a fork until dough holds together. Pat into a smooth ball.
  2. Press pastry evenly over the bottom and sides of a 10 1/2- to 11-inch tart pan with removable rim. Bake in 325 degrees F oven until pale gold, about 25 minutes.
  3. To make filling, in a small bowl, beat eggs with a mixer at high speed until foamy. Gradually add granulated sugar, beating until mixture is thick and lighter in color. Add the lemon juice, baking powder, lemon peel, and flour; beat until smooth.
  4. Pour mixture into baked crust. Bake in a 325 degrees F oven until filling no longer jiggles when gently shaken, 20 to 25 minutes. Let cool on a rack. If making ahead, cover when cool and keep refrigerated up to 1 day.
  5. Remove pan rim and lightly sift powdered sugar onto tart. Place lemon slices on top of the tart along the edge of the crust. Cut tart into wedges; wipe knife blade clean after each cut.