Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling requires zero cooking, and the crust is a simple shortbread that you just press into place. The already vibrant yellow filling gets an assist from a bit of ground turmeric. It's an ingredient that you won’t taste as much as you’ll see, but it just so happens to pair perfectly with the freshly grated ginger. It's an extra step, but don't skip straining the filling. It will get rid of any lumps that the whisk couldn’t tackle and will prevent those unsightly air bubbles that can rise to the top after baking. The lemon slices, while optional, are not frivolous: They add a bit of texture and welcome bitterness to the tart.
- Serves: 8 persons
- 1 ½cups/192 grams all-purpose flour
- ⅔cup/82 grams confectioners’ sugar
- 1 ½teaspoons kosher salt
- ¾cup/170 grams (1 ½ sticks) unsalted butter, melted
- 1cup/240 milliliters fresh lemon juice
- 1 ¼cup/252 grams granulated sugar
- 4large egg yolks
- 1large egg
- ¼cup/32 grams all-purpose flour
- 1tablespoon freshly grated ginger
- ½teaspoon ground turmeric
- ¼teaspoon kosher salt
- ½lemon, thinly sliced, seeds removed (optional)
Step 1Make the crust: Heat the oven to 350 degrees.
Step 2Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until it’s well combined (it’ll have a sort of Play-Doh texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going about an inch up the sides), using a measuring cup to flatten and make sure it’s all even.
Step 3Bake the tart shell until it’s a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), 15 to 20 minutes.
Step 4Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, ginger, turmeric and salt. Make sure no lumps remain, but be careful not to overmix. Pass the mixture through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon slices, if using, and stir to coat. Set the lemon slices aside.
Step 5Transfer filling to the crust (depending on the depth of your pan, you may have a few tablespoons left over). Lay reserved lemon slices across the top. Bake until the edges are set and the center no longer jiggles, but does not look dry, 15 to 20 minutes. Let cool completely before slicing.