LEMON SHAKER TART
Yield: 8 servings
For the crust 1½ cups all-purpose flour 2/3 cup powdered sugar 1½ teaspoons salt 12 tablespoons (1½ sticks) melted Unsalted butter For the filling 1 Meyer lemon or 1 regular lemon, very thinly sliced, seeds removed (see notes) 1 cup granulated sugar ¾ cup Meyer lemon juice or regular lemon juice 3 large egg yolks 2 large eggs ¼ cup all-purpose flour ¼ teaspoon salt Notes: Use a sharp or serrated knife to cut the lemons; do not use a mandoline.
Crust can be baked 2 days ahead, tart can be baked 1 day ahead.
Make the crust: Preheat oven to 350 degrees.
Combine the flour, powdered sugar and salt in a medium bowl. Drizzle in the melted butter and mix until it’s well combined (it will have a sort of Play-Doh-type texture). Press this into the bottom and up the sides of a 9-inch tart pan or 9-inch springform pan. Use a measuring cup to flatten it and make sure it’s all even.
Bake the tart shell until it’s a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), about 20 minutes.
Make the filling: Toss the lemon slices, granulated sugar and lemon juice in a medium bowl. Let this sit out at least 1 hour or up to 24 hours to soften the peels.
Whisk the egg yolks, eggs, flour and salt in a medium bowl, making sure zero lumps remain (if there are stubborn bits of flour, then strain the mixture; otherwise they’ll float to the top and won’t disappear when baked), and add the mixture to the bowl with the lemon slices. Toss everything to combine, then transfer to the crust.
Bake the tart until the edges are set and the center just barely jiggles, about 25 to 30 minutes. Let cool completely before slicing.
Per serving: 327 calories; 21 g fat; 12 g saturated fat; 162 mg cholesterol; 6 g protein; 58 g carbohydrate; 36 g sugar; 1 g fiber; 533 mg sodium; 28 mg calcium
Adapted from “Dining In” by Alison Roman