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Lemon Tart

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Lemon Tart

Active Time: 35 minutes   |   Total Time: 1 hour 30 minutes (plus cooling time)   |   Serves 8

  • For the crust:
  • 1½ cups all-purpose flour, plus more for rolling
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt
  • ½ cup cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 2 tablespoons heavy whipping cream
  • -
  • For the filling:
  • 3 large eggs
  • 1 large egg yolk
  • 1½ cups granulated sugar
  • 1 teaspoon grated orange zest
  • ½ cup fresh lemon juice
  • ¼ cup fresh orange juice
  • 1 cup heavy whipping cream
  • Small pinch kosher salt
  • - Sweetened whipped cream and fresh raspberries, for serving
  • Confectioners’ sugar, for dusting

To make the crust, add the flour, sugar, and salt to a food processor. Add the butter pieces and pulse several times in short, quick pulses until the butter pieces are pea-size (they don’t have to be the same size).

In a small bowl, stir together the yolk and cream. Add it to the flour mixture. Pulse a few times just to incorporate (you don’t want to over mix). The mixture should resemble moist crumbs and hold together when pinched.

Pour the crumbly mixture into a ziptop plastic bag. Use the bag to gather it into a ball. Then take it out of the bag and, on a lightly floured surface, gently knead a few times. Shape it into a ½-inch thick round disk. Put back in the bag and refrigerate for 30 minutes.

Heat the oven (with the oven rack in the middle) to 425°F.

Roll out the dough. Lightly flour a large piece of parchment paper. Roll out the dough to about ⅛-inch thick circle. Sprinkle more flour both on top and underneath the dough to prevent sticking. Fold the dough in half and place on one half of a 10-inch tart pan with removable bottom. Flip the dough over to cover the tart pan. Gently lift and press the dough into the corners. This dough is easily patched if it tears. Trim the overhanging dough so ¼ inch of dough hangs beyond the edge of the pan. Now fold the overhanging dough underneath itself so it fits neatly in the tart pan and rises just above the edge.

To prebake the crust, first line the crust with one large piece of parchment paper, leaving a 3-inch overhang all around. Then fill with rice or dried beans, making sure the rice is weighing down the corners.

Place the tart pan on a rimmed sheet pan. Slide into the oven and immediately reduce the heat to 400°F. Bake for 20 minutes, until the sides of the crust are set. Lift out the parchment and rice. Bake for 7 to 10 minutes more, until the crust is light golden brown and set. Remove the pan from the oven.

Reduce the oven temperature to 350°F.

While the crust bakes, make the filling. In a large bowl, whisk together the eggs and egg yolk. Whisk in the granulated sugar. Then whisk in the orange zest, lemon juice, and orange juice.

Gently whisk in the cream and salt. With a spoon, skim any bubbles that rise to the top.

Pour the filling into the pre-baked crust. Slide the pan bake into the oven and bake for 25 to 30 minutes, until the filling is set (it will be a little wobbly in the center).

Let cool to room temperature on a wire cooling rack. Then refrigerate until completely cool, about 2 hours.

Slice and serve with whipped cream and raspberries. Dust with confectioners’ sugar.

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