Viking Cruises knows you will love this refreshing open-faced tart that is similar in flavor to a lemon meringue pie without the meringue. It is usually dusted with powdered sugar to offset the tartness of the lemon. You can also top it with a few fresh raspberries for an elegant look, and should you want even more lemony flavor, add some lemon zest into the filling.
INGREDIENTS
FOR THE PASTRY:
- 7 teaspons unsalted butter, at room temperature, plus extra for greasing
- ½ cup sugar
- 1 cup flour
- Pinch of salt
FOR THE FILLING:
- 3 large eggs
- 3 large egg yolks
- ⅔ cup fresh lemon juice
- ½ cup plus 2 tablespoons unsalted butter, at room temperature
- ¾ cup granulated sugar
FOR THE GARNISH:
- Confectioners’ sugar
DIRECTIONS
Preheat oven to 300°F (149°C). Grease a 9-inch tart pan with a removable bottom. Place pastry ingredients in a bowl; knead lightly to combine. Cover and refrigerate at least 30 minutes, then place chilled dough on a floured surface and roll out ⅛ inch thick. Transfer to tart pan; pierce bottom with a fork; chill. Meanwhile, whisk together eggs and egg yolks in a small bowl. In a medium saucepan, stir together lemon juice, butter and sugar over low heat until butter has melted and mixture is combined. Pour a little of this mixture into bowl with eggs, stirring constantly; then pour egg mixture back into pan and stir constantly over low heat until mixture thickens and begins to bubble around edges. Pour into tart shell; bake 30 minutes or until top is golden. Dust with confectioners’ sugar prior to serving.
Prep time: 30 minutes. Cook time: 30 minutes. Makes 8 servings.
