Tiny New York Kitchen: Lemon Tart

tiny new york kitchen lemon tart

By Victoria Hart Glavin of Tiny New York Kitchen

This tangy French tart can be served on its own or accented with fresh berries. Be sure to make a high pastry rim to contain all of the delicious filling.


Pastry For 9 Inch Tart

6 Lemons

4 Large Eggs (Room Temperature)

1 Cup Sugar

1/3 Cup Heavy Or Whipping Cream

Powdered Sugar (Optional)

Prepare pastry dough.  Preheat oven to 425 degrees. Use dough to line 9 inch tart pan with removable bottom. Press dough up side so it extends 1/4 inch above rim of pan. Refrigerate or freeze for 10 to 15 minutes until firm.

Line tart shell with foil. Fill with pie weights or dry beans. Place in oven and bake 15 minutes. Remove foil with weights. Place back in oven and bake 5 to 10 minutes longer until golden. If shell puffs up during baking, gently press it down with back of spoon. Cool tart shell in pan on wire rack. Turn oven down to 350 degrees.

From lemons, grate 1 1/2 teaspoons peel and squeeze 2/3 cup juice. In medium-size bowl, with wire whisk, beat eggs, sugar, lemon peel, and juice until well combined. Whisk in cream.

Carefully pour lemon filling into cooled tart shell. Place tart on foil lined cooking sheet to catch any overflow during baking. Place in oven and bake 30 minutes until filling is set, but center still jiggles slightly.

Remove from oven and cool completely on wire rack. Carefully remove from pan. Just before serving, dust with powdered sugar if you desire or serve with fresh berries. Serves 8

Prep Time: 25 Minutes
Cook Time: 50 Minutes
Total Time: 75 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”