Rustic Lemon Tart

Name: Rustic Lemon Tart
Total time: 1 h
Yield: 6 servings
Ingredients: 4 eggs; 3/4 cup sugar; 1/3 cup fresh lemon juice; 5 tablespoons sweet butter, melted and cooled; 1 whole lemon; Pastry for a 9-inch tart; 2 tablespoons orange or lemon marmalade; 3/4 cup heavy cream, whipped

By Florence Fabricant

Total Time: 1 hour
Rating: 3(10)
Comments: Read comments

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Ingredients

Yield:6 servings

4eggs
¾cup sugar
⅓cup fresh lemon juice
5tablespoons sweet butter, melted and cooled
1whole lemon
Pastry for a 9-inch tart
2tablespoons orange or lemon marmalade
¾cup heavy cream, whipped

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 425 degrees.
Step 2
Beat the eggs with the sugar and lemon juice. Stir in the melted butter. Peel all the skin and pith from the lemon, exposing the flesh. Cut six thin slices from the widest portion and remove the seeds.
Step 3
Roll the pastry into a 12-inch circle and fit it into an 8-inch round tart pan, allowing the excess to hang over the sides. Spread with the marmalade. Pour the lemon mixture in and float the lemon slices on top. Fold the excess pastry gently over the edge of the filling, pleating it randomly as you go, to form a rough border about two inches wide.
Step 4
Place in the oven and bake for about 40 minutes, until the pastry has browned and the filling is fairly firm. Serve with whipped cream.