Whole-Lemon Tart

By Dorie Greenspan

Whole-Lemon Tart
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.
Total Time
1 hour, plus cooling
Rating
4(1,033)
Comments
Read comments

My grail is a simple dessert that both satisfies and surprises. This tart, adapted from a recipe that was originally given to me by Jean-Marie Desfontaines of the Paris patisserie Rollet Pradier, has all that I look for in a dessert. The filling is the surprise — it’s made with every part of the lemon except the seeds, and so its flavor is exuberantly full. It’s also easy to make — it all happens in the food processor. It bakes to a creaminess that teeters between custard and pudding. Alone, it’s interesting, but with the sweet crust (think butter cookie), it’s deeply satisfying. To get every lick of flavor and the best texture out of the crust, don’t roll it too thin and make sure to bake it well — you want the color to be truly golden brown. 

Featured in: A Simple Lemon Tart With Sensuous Surprises

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 servings
  • 1partly baked 9-to-9½-inch tart crust in a pan with a removable bottom (recipe)
  • 1lemon, scrubbed and dried
  • 1½cups/300 grams sugar
  • 2large eggs, at room temperature
  • 3tablespoons/24 grams cornstarch
  • 4ounces/113 grams unsalted butter (1 stick), melted and cooled
  • Confectioners’ sugar, for dusting
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

411 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 1 gram dietary fiber; 39 grams sugars; 3 grams protein; 137 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Center a rack in the oven, and heat it to 325 degrees. Place the crust on a baking sheet lined with parchment paper.

  2. Step 2

    Cut the lemon into thin slices, and discard the seeds. Toss the slices and sugar into the bowl of a food processor, and whir for 3 minutes, scraping the bowl as needed, until smooth. With the machine running, add the eggs, one at a time, and then, when they’re incorporated, the cornstarch followed by the melted butter. Remove the bowl, and rap it against the counter a few times to pop some of the bubbles in the mixture. Pour the batter into the crust.

  3. Step 3

    Bake the tart for 45 to 55 minutes, until the filling is puffed and lightly browned — don’t be concerned if the top cracks. If you tap the side of the pan, the filling should seem firm; if it jiggles just the least bit in the center, that’s fine. A toothpick poked into the center — be gentle — will come out clean. Transfer the tart on the baking sheet to a cooling rack. Leave until it reaches room temperature. The tart can be served now or chilled (it will keep in the refrigerator overnight).

  4. Step 4

    Just before serving, dust the top with confectioners’ sugar.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,033 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

V

Ok, I’ve now made this 6 times, and the key to getting it consistent & not overly bitter from the pith is to use a sharp peeler & peel all the zest off first. Then peel the pith on the lemon off like you would peel an orange & discard. Then slice the fruit, discarding the seeds. I decrease the sugar a bit because of the lack of pith. It now comes out perfect every time & is my go-to dessert.

Kathy

Please use ripe, thin-skinned lemons (or limes, yum). Meyer lemons are wonderful in this. Those thick, knobby-skinned, full-of-pith regular lemons in the grocery store do NOT a good tart make.

tpol

Just started making this dough and I find it way too dry and almost unworkable after taking it out of the Cuisinart. Did anyone else have the same problem?

GC

I really liked this tart. Great results for modest ingredients - only one lemon and two eggs. Most lemon fillings require many eggs, many steps, etc. This was pretty easy, just whirled up crust then filling in the Cuisinart. Used a little almond flour in the Sweet Tart Crust (be careful not to burn crust!) but otherwise followed recipe. Served at Mother's Day lunch - my mother doesn't eat much but she had two pieces! Everyone had seconds. Highly recommend! A great lemon tart!

LT

Many suggest to get zest separately, removing pith before slicing lemons. Then reduce sugar. Others suggest different recipes instead of this one. Use your own crust recipe instead of the one in the recipe

Kathy

Can this be made crustless?

Private comments are only visible to you.

Credits

Adapted from “Paris Sweets,” by Dorie Greenspan.

Recipe Tags

or to save this recipe.