Phantom Lemon Tart

Name: Phantom Lemon Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter; 3 tbsp ice water; 2 lemon; 1/4 cup granulated sugar; 1/4 cup all-purpose flour; 1/4 cup unsalted butter

A delicate, subtly tart dessert with a whisper of lemon flavor, featuring a buttery crust and smooth filling.

Cuisine: French

Category: Desserts

Prep: 20 minutes. Cook: 30 minutes.

Serves 8.

Ingredients

1 1/4 cups all-purpose flour
1/2 cup unsalted butter
3 tbsp ice water
2 lemon
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter

Instructions

Step 1: For the crust, pulse 1 1/4 cups all-purpose flour and 1/2 cup cold cubed unsalted butter in a food processor until mixture resembles coarse sand. Add 3 tbsp ice water and pulse until dough forms. Press into a 9-inch tart pan and chill for 30 minutes.
Step 2: Preheat oven to 350°F (175°C). Bake chilled crust for 15 minutes until golden. Let cool on a wire rack.
Step 3: Whisk 2 large eggs, juice of 2 lemons, 1/4 cup lemon zest, 1/4 cup granulated sugar, and 1/4 cup all-purpose flour in a medium bowl until smooth. Gradually whisk in 1/4 cup melted unsalted butter.
Step 4: Pour filling into cooled crust and bake for 25 minutes until center is set but slightly jiggly. Cool completely at room temperature, then refrigerate for at least 2 hours before serving.