It’s true, baking in the oven will heat up your kitchen, but I think I may have a way to convince you to bake this tart.
What if I were to tell you that this tart is absolutely divine and not too sweet? The airy filling has almost two layers after it’s baked, because, while preparing the filling, the eggs were separated and the whites were whisked until light and fluffy and folded very carefully at the last minute into the mixture before baking.
You can eat it warm with confectioner’s sugar on top or at room temperature with your favorite berries.
Oh, and as crazy as this may sound, I will also share with you that we (my son Cam and I) ate it for breakfast today.
This recipe was adapted from The Spanish Table, a beautiful book by Marimar Torres.
Warm Lemon Tart
Preheat oven to 375° F. Remove dough from refrigerator; let stand at room temperature to soften slightly. Using a rolling pin roll half of dough on a lightly floured surface (you only need half of the dough for this recipe). Roll out the dough to a 12 inch circle, about 1/8 of an inch thick. Fold into fourths; place in a pie dish. Unfold into dish pressing firmly against bottom and side.
Prick the bottom 8-10 times with a fork. Line with parchment paper and fill with ceramic pie weights or dried beans. Place on a baking sheet and bake for 25 minutes. Remove from oven and remove the paper as well as the dried beans or ceramic weights and bake for another 5 minutes until golden brown. Remove from oven and let cool completely before filling.
- 1/3 cup unsalted butter, softened
- 2/3 cup superfine sugar
- 5 eggs, separated
- 4 tablespoons flour, sifted
- Zest and juice of 4-5 lemons (you’ll need about 1/2 cup)
Preheat oven to 350° F. In a food processor process butter and sugar until well combined. Add the eggs yolks and pulse a few times to combine. Add the flour pulse again a few times to combine then add the zest and juice and pulse a few more times to combine.
Transfer the mixture to a large bowl and set aside. In a separate bowl, whip the egg whites until light and fluffy then fold very gently into the lemon mixture. Spoon into the pre-baked pastry, smooth the top. Bake for 30-35 minutes until golden on top.