The Pinewood Kitchen

Lemon Tart Without the Drama

I avoided baking lemon tart for years because everyone made it sound difficult. Bain-marie this, blind-bake that, watch the curd like a hawk or it will scramble. After enough years of avoiding it, I tried, failed, tried again, and eventually figured out a method that does not require any drama.

The crust is a simple shortbread pressed into the tin — no rolling, no chilling, no shrinking. The filling is whisked together in one bowl, poured in cold, and baked low and slow until just set. The whole thing takes under an hour of active work.

I make this at least twice a month in winter when good Meyer lemons show up at my farmer's market. The rest of the year, regular lemons do the job just fine.

Crust

• 1.5 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup powdered sugar
• 1 egg yolk
• Pinch of salt

Filling

• 4 large eggs
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice (about 4 lemons)
• Zest of 2 lemons
• 1/2 cup heavy cream

Method

Pulse the flour, butter, sugar, and salt in a food processor until it looks like coarse sand. Add the egg yolk and pulse until the mixture just comes together. Press it firmly into a 9-inch tart tin, working it up the sides. Prick the bottom with a fork. Chill for fifteen minutes while the oven heats to 350°F.

Bake the crust for twenty minutes, until pale gold. While it cools slightly, whisk the filling ingredients together until smooth. Lower the oven to 285°F. Pour the filling into the warm crust and bake for thirty to thirty-five minutes, until the center jiggles only slightly when nudged.

Cool completely, then refrigerate for at least two hours before slicing. Dust with powdered sugar just before serving. The texture should be silky, almost like firm custard, with the lemon hitting first and the cream rounding it out.

Notes from my kitchen

Use Meyer lemons if you can find them — the result is more floral and slightly less tart. Regular lemons work beautifully too.

The tart keeps in the fridge for three days. Day two might be even better.