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Candied Lemon Tart

Cait Morris is the Executive Pastry Chef of The Black Point Inn. She shows us her take on a candied lemon tart.

SCARBOROUGH, Maine — Candied Lemon Tart                                               Makes a 9 inch tart

Candied Lemons

1 lemon

¾ cup sugar

1 ½ cup

Slice lemon into ¼ inch slices.

In a pot bring to a boil 1 ½ cups of water with the lemon slices. Once at a boil, strain out lemons and place them back in the pot with another 1 ½ cups of water.

Bring back to a boil and strain again (this removes the bitterness in the rind).

Bring lemon slices, sugar, and 1 ½ cups of water back to a boil. Boil until sugar is dissolved and slightly thickened about 5-8 min.

Shortbread Crust

  • 1 cup (2 sticks)  unsalted butter, room temperature
  • ½ cup powdered sugar
  • 2 cup all-purpose flour
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract

Preheat oven to 350 F.

In a mixer fitted with a paddle, combine all ingredients until a dough forms.

Evenly press the dough into the tart pan and up the sides.

Line with foil and place dried beans in the bottom to prevent it from rising in the oven.

Bake for 8-10 min, check to see if dough under beans is baked. If not, bake about 5 mins more until the crust is golden on the edges and dull in the middle.

Lemon Tart Filling

  • 1 ea candied lemon
  • 1 ¼ cup sugar
  • ¼ cup honey
  • 1 ½ tbsp lemon zest
  • ¾ cup lemon juice
  • 3 ea eggs
  • 3 ea egg yolks
  • 1/3 cup all-purpose flour
  • ¼ tsp salt
  • 1 tsp vanilla extract

Preheat Oven to 300 F.

In a medium-size bowl combine sugar, flour, and salt.

Whisk in eggs, yolks, and honey.

Whisk in lemon juice and zest.

Lay the candied lemon in an even layer on the tart crust.

Pour filling over and bake for 25- 30 min.

Tart is done when the center is set and no longer jiggly.

Can be served at room temperature or chilled.