We’re whoopin’ and hollerin’ it up today at Weldon Owen because it’s this blogger’s birthday! We always love a good excuse to celebrate our work family with food, and today is no exception. So, we’re leaning into some of our favorite things: baked goods, lemon tarts, and my favorite food writer, Ruth Reichl. Ruth’s lemon tart recipe hits all the right notes- it’s rich yet bright, tart yet sweet. And it’s a wonderful alternative to birthday cake! (But don’t worry- we’ll still gobble up the old school yellow cake, chocolate frosting, and rainbow sprinkles any day of the week.) Check out this recipe below, from America the Great Cookbook!
Tart Lemon Tart
1/2 cup (75 g) almonds
3/4 cup (90 g) all-purpose flour
1/4 cup (30 g) confectioners’ sugar
Pinch of salt
4 Tbsp unsalted butter, at room temperature
3 Tbsp olive oil
1 large egg yolk
4 large lemons
3/4 cup (150 g) granulated sugar
2 tsp cornstarch
2 large whole eggs
2 large egg yolks
6 Tbsp (90 g) unsalted butter, at room temperature
Candied lemon peel for garnish
Makes 8 servings
For the Tart Shell, in a food processor, combine the almonds, flour, confectioners’ sugar, and salt and process until the almonds are finely ground. Transfer the nut mixture to a bowl, add the butter, and mix well. Then stir in the oil and egg yolk until well combined and a sticky dough forms.
Put the dough in the center of a 9-inch (23-cm) tart pan with a removable bottom and spread a sheet of plastic wrap over the dough. Pat the dough across the bottom and up the sides of the pan to form an even layer. Chill the shell in the refrigerator for 30 minutes.
Preheat the oven to 400F (200C). Bake the tart shell until just golden, about 15 minutes. Place the pan on a rack to cool.
For the Lemon Filling, grate the zest from 1 lemon and put it in a nonreactive saucepan (this is really important) with a heavy bottom. Whisk in the granulated sugar and cornstarch.
Squeeze the juice from all 4 lemons and mix the juice into the sugar mixture. Whisk in the whole eggs and egg yolks, mixing well. Place the saucepan on the stove top and turn the heat to medium-high. Whisking constantly, bring the mixture to a boil, then keep whisking for a couple more minutes until it is smooth and thick.
Remove the pan from the heat, add the butter, and whisk until the butter has disappear into the mixture. Spread the filling evenly in the tart shell and allow to cool.
Put the tart in the refrigerator to chill for at least 2 hours before serving. Garnish with the candied peel.