Lemon Lattice Tart Recipe

Lemon Lattice Tart Recipe

Ingredients:

For the Crust:

• 2 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup unsalted butter, cold and cubed
• 2 large egg yolks
• 2-3 tablespoons cold water (as needed)
• 1/2 teaspoon vanilla extract

For the Lemon Filling:

• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 3 large egg yolks
• 3 tablespoons cornstarch
• 1 tablespoon unsalted butter
• Zest of 1 lemon
• Juice of 2 lemons (about 1/3 cup)
• 1/2 teaspoon vanilla extract

For Topping:

• Powdered sugar (for dusting)

Instructions:

1. Prepare the Crust:
   • In a large bowl, mix the flour and powdered sugar. Add the cold, cubed butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
   • Add the egg yolks, vanilla extract, and cold water, one tablespoon at a time, until the dough comes together. Form it into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.
2. Make the Lemon Filling:
   • In a medium saucepan, combine the milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
   • In a separate bowl, whisk the egg yolks. Slowly pour a bit of the hot milk mixture into the egg yolks to temper them, then pour the yolk mixture back into the saucepan.
   • Continue cooking for a few minutes, stirring constantly, until the custard thickens. Remove from heat, then stir in the lemon zest, lemon juice, butter, and vanilla extract. Let it cool slightly.
3. Assemble the Tart:
   • Preheat the oven to 350°F (175°C).
   • Roll out two-thirds of the dough and line a 9-inch tart pan with it. Press it into the edges and trim off any excess dough.
   • Pour the lemon filling into the prepared crust.
4. Make the Lattice Top:
   • Roll out the remaining dough and cut it into strips. Lay the strips over the top of the tart in a lattice pattern.
5. Bake the Tart:
   • Bake the tart for 25-30 minutes, or until the crust is golden and the filling is set.
   • Remove from the oven and let it cool completely.
6. Dust with Powdered Sugar:
   • Once the tart has cooled, dust the top with powdered sugar.

This lemon lattice tart is tangy, creamy, and perfectly balanced with the buttery crust. It’s an elegant dessert for any occasion. Let me know if you’d like any more tips or variations on this recipe