Summer is the time for citrus everything I say! Between May and August I can be found at the market picking up loads of zesty produce and trying to incorporate them into regular meals and desserts. Lemon has certainly been my go-to this season. Between baking my own lavender and lemon cupcakes, and being drawn to adorable mini tartlets at favorite bakeries, which this tart and recipe was in fact inspired by, I can’t seem to get enough of this wonder fruit! And because of that I just couldn’t wait to share this recipe with you!
*This dessert is a replication of one from my favorite bakery. I referred to two separate recipes when I made it in order to attain the right look and taste, and because of that the proportions where a bit off. For this recipe I tried my best to alter the ratios accordingly. Will update this recipe, if needed, as I make these again. Baking is such a process, isn't it? At the bottom will be the two recipes I based this one off of. :)*
1 3/4 cups all-purpose flour
1/2 cup sugar Pinch of salt
12 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
1/2 lemon juice
3 tablespoons zest
2 teaspoons unflavored gelatin
2 tablespoons cold water
1-1 1/2 cup(s) sugar
4 tablespoons butter
1. Mix the sugar, vanilla, and butter together.
2. Sift the flour and salt into the mixture.
3. Mix/kneed until a dough consistency forms.
4. Press the dough into a false-bottom round 10 inch pan or two 4 inch ones (made for tarts or regular smooth ones). [Optional] Clean up and flatten the rim of the crust.
5. While chilling the crust until firm, preheat the oven to 400 degrees F.
6. Thoroughly prick the bottom of the crust with a toothpick or fork, then place in the oven for 15-25 minutes, or until golden brown.
7. Let it cool completely to room temperature in the pan.
1. With an electric mixer, beat the sugar and eggs together until the consistency thickens and the mix is yellow.
2. On the stove over low heat, add the cold water into a saucepan and sprinkle the gelatin over it to soften.
3. Add the sugar-egg mix into the gelatin and stir constantly for 15 minutes or until a mild boil.
4. Remove from heat and mix the lemon juice, zest, and butter into the curd.
5. Either pour the curd into the shell immediately for a flat glossy finish, or let cool at room temperature a bit and spoon the mixture in for a more unkempt look.
6. Let set in the refrigerator for an hour, and enjoy! (Keep refrigerated)
[Optional] Add whipped cream and a lemon slice for garnish.
What's your favorite summer sweet?