Fresh Lemon Tart
Serves 12 Homemade desserts are the best deserts, so try this Fresh Lemon Tart recipe for a delicious treat for any occasion! #STARFineFoods Ingredients:Position rack in upper third of oven. Preheat 375°F.
In a bowl, mix oil and ¼ cup flour until smooth. Add remaining flour, sugar, baking powder and salt. Using a pastry blender, mix the ingredients together until crumbly.
With a fork, stir in the vanilla and the milk, 1 Tbsp. at a time, until a soft dough forms. Turn dough on to a lightly floured surface and gently knead. Press into disk.
Spray a 10 or 11 inch tart pan with non-stick spray. On a lightly floured surface, roll out dough into a 12 inch circle. Place dough in the prepared pan. Press to fit and trim the edges of excess dough. Cover the crust with foil and weight with pie weights or dry beans. Place tart on a baking sheet. Bake crust for 10 to 12 minutes, or until set, but not at all browned. Remove foil and pie weights and set crust aside on the baking sheet.
In a mixing bowl, whisk eggs, egg whites and sugar until smooth. Slowly whisk in lemon juice and zest. Pour filling into partially baked crust. Bake tart about 20 minutes or until the crust is golden and the filling is set. Cool on a wire rack for at least 10 minutes.
Serve with fresh berries or whipped topping.
Ingredients
- Crust:
- 1/4 cup STAR Extra Light Olive Oil
- 1 ¾ cups all-purpose flour, divided
- 2 Tbsp. sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 10 Tbsp. milk
- 1 tsp. vanilla
- Filling:
- 2 large eggs
- 3 large egg whites
- 1 cup sugar
- 1/2 cup fresh lemon juice
- 3 tsp. freshly grated lemon zest
- Fresh berries, for garnish, if desired
- Whipped topping, if desired
Instructions
Position rack in upper third of oven. Preheat 375°F.
In a bowl, mix oil and ¼ cup flour until smooth. Add remaining flour, sugar, baking powder and salt. Using a pastry blender, mix the ingredients together until crumbly.
With a fork, stir in the vanilla and the milk, 1 Tbsp. at a time, until a soft dough forms. Turn dough on to a lightly floured surface and gently knead. Press into disk.
Spray a 10 or 11 inch tart pan with non-stick spray. On a lightly floured surface, roll out dough into a 12 inch circle. Place dough in the prepared pan. Press to fit and trim the edges of excess dough. Cover the crust with foil and weight with pie weights or dry beans. Place tart on a baking sheet. Bake crust for 10 to 12 minutes, or until set, but not at all browned. Remove foil and pie weights and set crust aside on the baking sheet.
In a mixing bowl, whisk eggs, egg whites and sugar until smooth. Slowly whisk in lemon juice and zest. Pour filling into partially baked crust. Bake tart about 20 minutes or until the crust is golden and the filling is set. Cool on a wire rack for at least 10 minutes.
Serve with fresh berries or whipped topping.
Position rack in upper third of oven. Preheat 375°F.
In a bowl, mix oil and ¼ cup flour until smooth. Add remaining flour, sugar, baking powder and salt. Using a pastry blender, mix the ingredients together until crumbly.
With a fork, stir in the vanilla and the milk, 1 Tbsp. at a time, until a soft dough forms. Turn dough on to a lightly floured surface and gently knead. Press into disk.
Spray a 10 or 11 inch tart pan with non-stick spray. On a lightly floured surface, roll out dough into a 12 inch circle. Place dough in the prepared pan. Press to fit and trim the edges of excess dough. Cover the crust with foil and weight with pie weights or dry beans. Place tart on a baking sheet. Bake crust for 10 to 12 minutes, or until set, but not at all browned. Remove foil and pie weights and set crust aside on the baking sheet.
In a mixing bowl, whisk eggs, egg whites and sugar until smooth. Slowly whisk in lemon juice and zest. Pour filling into partially baked crust. Bake tart about 20 minutes or until the crust is golden and the filling is set. Cool on a wire rack for at least 10 minutes.
Serve with fresh berries or whipped topping.
Serves: 12
