This delightfully bright lemon tart by Bon Appétit is balanced by a base of buttery, salty shortbread crust and sweet notes of floral Willamette Valley honey. It’s an excellent finale to a holiday meal and combines some of the very best ingredients Jacobsen Salt Co. has to offer. See tips and tricks at the bottom of the page for easy holiday prep.
Nonstick vegetable oil spray
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
2/3 cup powdered sugar
1 Meyer lemon
1 cup sugar
3 tablespoons Bee Local Willamette Valley Honey
1 tablespoon finely grated lemon zest
3 large eggs
2 large egg yolks
1/4 cup all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
2/3 cup fresh lemon juice, preferably Meyer lemon (from about 4-5 lemons)
Coat a 9-inch-diameter springform pan with nonstick spray and set aside. Whisk together flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor and pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared springform pan and use fingers to press dough evenly onto bottom and 1 1/2 inches up sides of pan. Place in the refrigerator while you complete the next steps.
Place rack in upper third of oven; preheat to 325°.
Slice 1 lemon into paper-thin rounds using a mandoline or sharp knife, remove seeds. Mix together sugar, honey, and lemon zest in a medium bowl, add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes.
While the lemon mixture softens, remove crust from the refrigerator and bake until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.
When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Gently fold in lemon slice mixture.
Reduce oven temperature to 300°. Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold.
- You can use a thin-skinned lemon if Meyer lemons are not available. If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding.
- Crust can be prepared 1 day ahead. Cover and chill.
- Lemon slice mixture can be made 1 day ahead. Cover and chill.
- Tart can be made 2 days ahead. Cover and keep chilled.