This delicious tart is a little work, but it's fluffy, lemony goodness will be well worth the effort! Serve this for a special brunch or dessert.
Course: Breakfast, Dessert, Snack
Keyword: lemon, pie, tart
Author: Beth Cato
9-inch springform pan
1/2cupunsalted butter 1 stick
1 1/4cupsall-purpose flour
2eggs whites and yolks, divided
2Tablespoonsunsalted butter softened
2large lemons zested and juiced
1 1/4cupsmilk or substitute 1 cup half & half plus 1/4 cup water
Make the crust:
Cut parchment paper to fit inside springform pan. Apply nonstick spray; place parchment circle inside, then spray again to coat the entire inside of pan.
Melt butter in microwave or on stovetop.
In a large bowl, stir together flour, sugar, and salt. Pour in the butter. Use hands to knead ingredients together until they can form a ball. Flatten out handfuls and place in prepared pan, forming an even layer across the bottom and up about 2/3 of the height of the pan walls. Cover with plastic wrap and chill about 30 minutes.
Preheat oven at 350-degrees.
Take pan out of fridge. Use a fork to prick bottom and sides of crust all over. Bake for 10 minutes, then set aside to prepare filling.
Make the pudding:
Place the egg whites in a bowl that can accommodate a hand mixer. Set aside.
In a large bowl, beat together butter and sugar. Add egg yolks and beat until fluffy. Add lemon zest, juice, and lemon extract. Beat until smooth; add flour, and mix until just blended. Pour in milk and incorporate. Batter will look thin with bubbles at the edges of the bowl.
Return to the egg white bowl. Use a hand mixer to beat until stiff peaks form.
Fold whites until batter without losing too much volume. It's okay if there are still some lumps. Pour batter into crust.
Bake for 35 to 40 minutes, until middle is set and passes toothpick test. Let cool completely.
Unlock sides of springform pan. Store on base disc of pan, or move to another dish, if desired. Keep draped by foil in fridge for up to a week. Serve cold or slightly warmed.