Hey everybody! How is June treating you? Is it weird that I almost wrote “July” just there? I’ve been doing that since the start of this year. Continually thinking it’s the month ahead of where we actually are. Not necessarily a good thing, I think. Lots of things to look forward to, I’m assuming that’s why I keep doing it….
This past weekend I perfected this Lemon Tart I have for you today. I made it for the first time last year for the Summer Solstice and the Hubs liked it so much I decided to make it for him for Father’s Day. I know, I know, FD isn’t for another 2 weeks, but I like to make things ahead to make sure they’ll turn out. AND I wanted to share it with you guys. I’m super pleased with how it turned out. The crust has a nice sweet, firm bite to it and pairs very well with the super in-your-face lemon punch of the filling. It’s easy to eat and refreshing for hot days.
I used a pie plate for this recipe since I don’t have a tart tin, but you could certainly use a tart tin or make little individual tart bites using a mini muffin tin. I’m not sure I have the patience for that 😉
Ingredients & Method
- 1 1/4 cups all purpose flour
- 1/2 scant powdered sugar (you could even go with 1/3 cup)
- 1/4 cup cornstarch or arrowroot powder
- 1/2 cup grassfed butter (I haven’t yet experimented with coconut oil, but I’m sure it would work. Cut down to 1/3 cup coconut oil, if using.)
*Preheat oven to 350°F
*I recommend juicing and zesting your citrus while the crust bakes, especially if you have a little helper in the kitchen 🙂 *Combine juices and zest and set aside.
*Add all crust ingredients into medium-large bowl and mix with a hand-blender until well incorporated. It should have a mealy texture, with the butter or coconut oil about the size of peas. You can also just mix by hand with a spoon or spatula or use a stand mixer such as a Kitchen Aid. I used my Kitchen Aid with the paddle attachment and blended on low for about a minute, kicked it up to 2, and then 3 for about 30 seconds each and it was good to go.
*Dump incorporated ingredients into tart tin or pie plate and press firmly down into the dish. I made one flat round bottom, but you could also bring the crust up the sides a bit to hold in the filling. You choose!
*Place crust into preheated oven at cook at 350° for 10 minutes. After 10 minutes, turn oven down to 325° and cook an additional 7-10 minutes, or until golden brown. Keep an eye on it if your oven runs hot.
*Remove crust from oven and set aside on a cooling rack.
- 1 cup plain grassfed Greek yogurt
- 1/2 cup + 1 tbsp organic raw sugar
- 2 organic eggs
- 1/2 cup fresh squeezed lemon juice
- 1/2 tbsp lemon zest
- juice from 1/2 of a lime
- 1 tsp lime zest
*Leave your oven at 325°.
*Whisk yogurt and sugar together (in the same bowl you used to make the crust to save dishes!) until well mixed.
*Stir in all remaining ingredients until well mixed and pour onto cooled crust.
*Very carefully transfer dish into preheated oven.
*Bake the tart at 325° for 20 minutes. Turn oven down to 300° and bake an additional 7-10 minutes until filling is set and only slightly jiggles in the middle. It should be more stable than jello.
*Let cool at least 1 hour on a cooling rack, then place in the fridge uncovered until completely cool. Once cooled throughout (at least 1 hour), remove and decorate as you like! We love fresh raspberries on ours. They really stand up well to the tartness of all the citrus. Blueberries and blackberries would be good too. Make sure to serve cold, fresh out of the fridge and enjoy within 2-3 days for best flavor.
That’s it! There are a few steps to this dish, but it actually comes together pretty fast. The most time intensive part is juicing the lemons if you are doing the old fashioned way without electricity 😉 A perfect job for a little helper who wants to contribute for Father’s Day – or just make them earn their dessert!
For those of you who keep up regularly, you might be wondering about the dairy in this and my daughter. She only had a few bites of this particular dessert. I would eventually like to make a dairy free version of this, but am still mulling it over. Making the crust dairy free would be easy – I’ve made pie crust with coconut oil before with great success, but replacing the yogurt in the filling is a bit of a head scratcher for me. I do not like soy, so soy yogurt is not an option for us (but might be for you! If you try it, let me know how it turns out). I had thought to use coconut milk yogurt, but I know that will make the filling taste coconutty, which I wasn’t really going for, at least not for this round. Any suggestions are welcome!
Recipe for filling adapted from Happy Yolks