Lemon Honey Tart is beautiful. I like food to look good and to many, it’s all about how it looks, but this also tastes good. It’s light, pretty and a little complicated, but worth the effort for a special’ish dessert.
Tip : You could substitute prepared pie pastry in a pinch, but the tart is really best with the recipe included.
Ingredients
- 1 recipe Tart Pastry, Pate Sablée
Filling
- 2-3 lemons Meyer lemons (these are smaller and have a much thinner rind)
- 1 cup sugar
- 3 tbsp honey
- 1 tbsp lemon zest or from 2 Meyer (small) lemons
- 3 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 2 tsp corn or potato starch
- 1/4 tbsp kosher salt
- 2/3 cup fresh lemon juice (or 2 Meyer lemons)
Makes: 8inch round, 1inch height
Instructions
- Gather all ingredients before starting the recipe.
- Pre heat oven to
300 °F - Slice 1 lemon into very thin slices, retaining any juices.
- Place lemon slices and retained juice into a small sauce pan, add one tablespoon of water and bring to a boil, cook for 4 minutes, or until all the juice has reduced to half. Set aside to cool to room temperature.
- Add sugar and honey to cooled lemon slices, stir to combine and set aside until the sugar and honey have almost liquefied, the juices should be almost clear.
- Prepare egg mixture. Add 3 whole eggs and two egg yolks to a mixing bowl and whisk with a wire whisk until frothy. Add flour, corn starch and salt, and whisk to combine.
- Reserve 6 - 8 nice slices of lemon and set aside. Mix the remainder of the lemon mixture into the egg mixture. Blend well to combine with eggs and pour into prepared tart shell with a removable bottom. Top with reserved lemon slices.
- Place baking pan on top of an aluminum foil lined sheet and bake for 25-30 minutes, or until the filling is set. Remove from oven, allow to cool and then refrigerate for 2-3 hours before serving.
- Remove tart from baking pan and serve.
