Lemon Tart and Cookfest 2009

Friday, April 10, 2009
Lemon Tart

Lemon Tart with Almond Crust

When the pressure’s on to make something special for a party, this lemon tart is my secret weapon. The sweet, tart, lemon curd filling is refreshing and light compared to a typical chocolate dessert, the ground almond in the crust gives it that extra something, and the presentation has wow-factor.

Serve up a slice with some raspberries and whipped cream, or Lehua Honey Ice Cream and prepare for praises!

I pulled out this recipe for last weekend’s CookFest 2009 in Los Altos, a fantastically fun eating and cooking extravaganza organized by gracious hosts Ron and Miri Gutman.

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The kitchen overflowed with bounty from the farmer’s market gathered in the morning, and day turned into night as guests arrived, cooked, ate, added and subtracted from the feast.

As ValleyZen described, the evening was “Quintessentially Silicon Valley” with lots of collective cooking, sharing ideas, and collaboration – “wiki-cooking” at its finest.

Lemon Tart with Lehua Honey Ice Cream

Lemon Tart with Lehua Honey Ice Cream

Lemon Tart
Adapted from The Berry Bible’s Lemon Curd Cake recipe, by Janie Hibler

For lemon curd filling:
Grated zest and juice of 2 large lemons (approximately ¼ cup juice)
1 cup sugar
4 tablespoons unsalted butter, cut into 1/2-inch pieces
2 large eggs, beaten
½ teaspoon vanilla

For crust:
1 ½ sticks butter
2 cups flour
¾ cup sugar
½ cup almond meal
½ teaspoon almond extract
2 large eggs

Preparation:
Prepare lemon curd: Place lemon zest, juice, sugar, butter, eggs, and vanilla in the top of a double boiler. Place over simmering water; top should not touch water. Cook, stirring constantly, until curd thickens enough to coat the back of a spoon, about 10 minutes. Remove top. Set aside to cool. Makes about 1 ½ cups.

Prepare crust: Butter an 11-inch tart pan (with removable bottom) and line the bottom with parchment paper.

Place remaining butter, flour, and sugar in a food processor. Process until mixture resembles bread crumbs.

Add almond meal, almond extract, and eggs, and process until mixture forms a soft dough. Press two thirds of the dough into the bottom and up the sides of the pan, forming a crust about ¼-inch in thickness. Spread lemon curd on top. Crumble remaining dough over curd layer. Bake in a preheated 350 degree oven until golden brown, about 40-50 minutes. Cool in pan.

Serves 8.

Tip: If you have the time, make extra lemon curd to jar and store in your fridge. That will cut down prep time in case you ever want to make a lemon tart spur of the moment!

Also, when crumbling the dough on top, I like to leave some space around the bits of dough so that you can see the lemon curd in spots. Therefore, I find that I usually have enough dough in this recipe to make a little mini tart on the side – a treat for the cook :)

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Posted by Stephanie at 11:44 pm

12 Responses to “Lemon Tart and Cookfest 2009”

  1. Bob says:

    Oooooo, I love lemon tart! Looks great. :)

  2. Daily Spud says:

    I think you absolutely would want to make both more of the dough and more of the curd, cos one batch surely ain’t going to last long!

    • Stephanie says:

      haha, funny you should say that — i actually did end up having to make 2. i had a houseguest staying with me the night i made it, and he must have not heard my neither my chattering about making this for a party the next day, nor my *explicit* directions to help himself to the extra little guys i had put aside for snacking on…in any case, i left the kitchen and upon my return found a big, fat slice missing! GAH! so…lesson learned. i was really thankful to have an extra jar of the filling in the fridge :) and the 2nd one turned out even better with a more even crust, so i guess the tart thief is forgiven.

  3. What a fabulous tart!!! I love the almond meal in the crust especially!

  4. becs says:

    How long will the curd keep in the fridge?

    • Stephanie says:

      It should last up to 2 weeks covered in the refrigerator. I’ve also heard you can freeze it (although I’ve never tried that so i don’t know if it changes the texture at all…) and it should last a few months.
      I would try airtight sealing it using the method in this recipe for Kumquat Vanilla Marmalade. This should allow the curd to keep a few months in the fridge. Def make extra :) an extra jar of this stuff around is never a bad thing.

  5. Congrats on Top9. This tart looks awesome.

  6. Chou says:

    Congrats on Top9! I can see why this is a go-to dessert. Yum.

  7. Congrats on top 9! My husband got some fancy lemon curd made with local eggs in an office gift basket yesterday. I was browsing FB just now for a lemon curd recipe and lo and behold, you’d just made top 9 with this :) Looks delicious. Will have to try.

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