- If you love lemons and are looking
for a drop of sunshine on a plate,
then you've got to try my lemon tart recipe.
And if you like this video,
don't forget to hit that like button and subscribe.
Hey, you're watching Preppy Kitchen,
where I, John Kanell, teach
you how to make delicious homemade dishes
to share with your family and friends.
This lemon tart will be ready before you know it.
So let's get started.
First off, we're making an easy and delicious pastry crust.
We're going to start off with two tablespoons of cream.
One egg yolk.
I'm going to give that a really quick mix
and this will go into my pastry.
It's gonna hold it together and add some extra richness.
Now into a large bowl,
I'm measuring out one and a quarter
or 150 grams of all purpose flour.
A quarter teaspoon of salt.
It's going to give you a little bit of contrast.
And one quarter cup of sugar.
Whisk it up, our scale is done.
Now we're just going to grab
some ice cold butter from the fridge.
Not frozen, but cold butter in the fridge.
I'm going to cut the butter into small pieces.
I find these butter towers very gratifying.
Plop the butter right into the flour.
You're gonna break it up into even smaller pieces
and then as you do, start mixing that into the flour.
This seems like a lot of work.
It's not, it's so fun.
It'll take you right back to playing in the sandbox.
Okay. So, here's the deal.
This is officially a shaggy mixture
and if I take a handful and squeeze it together,
it's holding together like pie dough.
But it's not pie dough, it's for a tart.
So we need a binding agent, which in this case,
is that little bit of cream and egg yolk.
And I'm going mix it with a fork while I pour.
Now just use a fork or knife to work it together
into a nice dough that'll hold together.
And it's all happening in the bowl so there's easy cleanup.
This is a really nice dough.
I'm going to chill it.
It's going to come together even more
and then we can roll it out.
This should chill for about an hour.
In the meantime, we can make our filling.
Now that it's warmed up, I can see a little indent
if I press my fingers in fairly lightly.
It's time to roll everything out
I'm using, oh it looks like it's,
it's like right between a nine and a 10 inch tart tin.
So you want to roll your dough out
to be a little bit larger than that probably close to 12.
A little bit more flour as needed.
Roll it out, but keep moving the dough around.
You do not want it to stick.
That's plenty.
We're going to roll the dough onto the pin,
lift it up gently, and now transfer that to our tart tin.
Now I'm going to push the dough in from the edge.
I'm not stretching it out, I'm pushing it in.
My dough got rolled a little bit too thin.
I was kind of overenthusiastic for you
so I'm pushing it back down
and just thickening up the wall a bit.
That's the part where you want to have some support
as you cut the pieces.
Gently press against your fluted edge.
I'm pressing and turning so that I get nice, even coverage.
The fun part is trimming the edge.
Sometimes people do this after it bakes,
but it's just better to do it ahead of time.
This is going to go into the freezer for half an hour,
but we'll be right back.
My tart shell is rock hard
so I'm going to dock it right now.
I could have done this before it went into the freezer.
I just don't like doing that.
I feel like I can kind of slip and it can tear it.
So I do want it to be a bit firmer.
Thoroughly docked, this is going
to go into the oven 375 for about 20 minutes
or until it is a light golden brown.
In you go.
While that bakes, we're going to make
a sunny delicious lemon curd for this tart.
I need four eggs and two yolks,
so plop those right into a medium bowl.
Now we're going to give this a good mix.
Set that aside and grab a medium pot.
Into a medium pot, we're going to add
half a cup of butter, 113 grams.
One cup of sugar, 200 grams.
I'm going to add the zest of two lemons.
And lemon zest is one of the most amazing things ever.
It's good for savory and sweet
and it just gives you such a lift, such a kick.
These microplanes are one of my favorite things.
They're such a good thing for both zesting lemons,
oranges as well as grating cheese.
Setting this aside slightly
so I can juice half a cup of lemon juice.
Cut those naked lemons.
Squeeze those out.
Get all the juice.
This recipe is one of my all time weaknesses.
My mom and I love lemons so much.
I still, still mourn the loss of my Meyer lemon tree
I had at my old house, but I had to move
and I could not take it with me.
Add that half a cup of lemon juice to your medium pot.
Now we're going to place this pot over medium heat.
We're going to stir this occasionally
until the butter is melted and it's bubbling away.
So it's going to be a few minutes.
Just be patient.
My lemon juice, butter mixture is all melted
and bubbling away.
It's time to temper the eggs.
If we just dumped this in here, our eggs would scramble.
So we're going to drizzle this in slowly while whisking.
I'm going to do a cup right now just to start.
Sorry that was half a cup.
So basically you drizzle in a little bit of the mixture
to warm the eggs up.
Now we can drizzle the rest in while whisking vigorously.
It's still so silky and smooth.
Nothing is curdled.
Now that it's all combined, we're going to add
this back into the pot.
We're going to put this on low heat
and we're going to be whisking continuously.
You do not want to burn this because the eggs will burn.
So whisk, whisk, whisk, whisk, whisk.
Okay, look. Do you see that? It's burping.
So right now you're getting
just a little bit a geyser style burp.
I'm taking it off heat and you can see it's coating
and it's not going to run.
That's what it means.
Okay, my tart shell just came out of the oven.
You can see it's a light, golden color.
It's going to bake for 10 more minutes
so I'm setting that aside.
In the meantime, I'm going to strain my mixture out.
So you can see it's thickened up.
It's a beautiful, sunny color.
Strain this out.
It's really quick and it's so worth it because in addition
to the zest that you're keeping out,
there's a part of the egg called the twizzler,
which does, it's not smooth and it's a little bit lumpy.
So this is all the junk you're left with.
You don't want that in your delicious, silky lemon tart.
Back to the tart shell, now we're going to pour
the silky curd in and just fill it up.
Look at this beautiful mixture.
Give this just a little bit of a shimmy
to help it level out.
We're going to pop this into the oven
at 350 for about eight minutes
or until the edge is just set
and the center is wobbly.
Let it cool down then chill
for at least two hours to overnight.
Once chilled, remove the outer ring from the tart.
Slide a small knife or spatula along the bottom
to free that piece of metal
and then place on a serving tray.
You can garnish with whipped cream,
powdered sugar berries or enjoy plain.
This tart is my dream come true.
If you like this video, check out my lemon playlist.
(soft music)
That is some silky, zingy sunshine on a plate.
I'll see you in the next video.