Shaker Lemon Tart
Note: Start this recipe a day ahead.
Note: Start this recipe a day ahead.
- Carbohydrate 643.534100680474 g
- Cholesterol 744.48 mg
- Fat 20.5424000019883 g
- Fiber 12.9760000092926 g
- Protein 49.4848000209579 g
- Saturated Fat 5.91672000031447 g
- Serving Size 1 1 Recipe (1086g)
- Sodium 255.840000004058 mg
- Sugar 630.558100671182 g
- Trans Fat 4.08744000065937 g
- Calories 2886 calories
Step-by-step
- Cut the lemons into wafer-thin slices (a mandoline is ideal, it's easier to cut them if they have been refrigerated prior), then carefully remove any seeds.
- Place the lemon slices in a glass bowl with the sugar and vanilla pod and seeds.
- Toss gently to coat the lemon in the sugar, then cover with plastic wrap and stand at room temperature overnight.
- The next day, gently stir to dissolve as much of the sugar as possible without breaking up the lemons.
- In the meantime, for the pastry, process flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.
- While the motor is running, add enough iced water to form a smooth dough and process until just combined.
- Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the pastry on a lightly floured surface or between sheets of non-stick baking paper until 2-3mm thick and line a tart tin.
- Preheat the oven to 180°C (350°F) and place a piece of non-stick baking paper over the pastry.
- Fill with baking weights or uncooked rice.
- Bake for 10 minutes, remove the weights and bake for a further 10 minutes or until the pastry is golden.
- Allow to cool.
- Meanwhile, strain the lemon mixture into a bowl, reserving the slices.
- Discard the vanilla pod.
- Beat eggs into the mixture until just combined, taking care not to overbeat.
- Pour into the prepared pastry case and arrange the lemon slices on top in a decorative pattern, then bake for 15 minutes.
- Bake for 20 minutes, reduce oven to 160°C (320°F) and cook for a further 15 minutes until filling is set and the lemon starts to caramelise.
- Cool slightly in the pans, then remove, dust with icing sugar and serve warm with crème fraîche.
My Shaker Lemon Tart Adventure: A Recipe for Success (and a Little Bit of Chaos)
Baking has always been my happy place. Whether I'm whipping up a simple batch of cookies after a long day at the office or tackling an elaborate cake for a special occasion, the rhythmic mixing, the intoxicating aromas, and the sheer satisfaction of creating something delicious always calms my nerves. This Shaker Lemon Tart, however, presented a unique challenge. It wasn't just the recipe itself, which, admittedly, looked deceptively simple, but the timing. You see, this recipe requires a full day of prep – a maceration of the lemons overnight to extract the maximum flavor. The idea of letting a beautiful lemon tart sit unfinished for an entire day, knowing it’s practically calling my name, was truly a test of my self-control.
The day started like any other. The usual morning rush: coffee, emails, and a frantic search for my car keys (a daily ritual that never seems to get old). But the anticipation of the tart kept a spring in my step. I carefully followed each instruction, meticulously slicing the lemons, ensuring each slice was as thin as possible. Meyer lemons, a personal favorite for their delicate sweetness, made the task a delightful one. The act of preparing the ingredients became a form of meditation – a quiet counterpoint to the hectic morning.
The scent of vanilla and lemon, wafting from the glass bowl where the lemon slices patiently awaited their sugar bath, filled my kitchen with a comforting aroma. The mixture sat overnight, transforming, the sugar slowly drawing out the citrus essence and promising a taste of pure sunshine. I can't deny the part of me that peeked inside a few times during the evening. The next day, the work continued. A smooth pastry, the buttery scent filling my home, was made with care, and then the anticipation grew as the tart sat in the oven. The wait felt excruciating, a mixture of excitement and slight worry. After all this work, it had better be good.
Finally, the moment arrived. The tart emerged from the oven, a masterpiece of golden-brown perfection. The sweet aroma, combined with the tart scent of lemon, was simply heavenly. The glistening lemon slices, arranged artfully on top, were a testament to my meticulous efforts. The first bite was everything I had hoped for and more. The creamy, tangy filling was perfectly balanced by the delicate, buttery crust. It was a revelation, a perfect blend of sweet and tart, a testament to the power of patience and precision. The recipe truly delivered on its promise. If anything, my experience made me appreciate the art of slow baking even more. While it requires a bit of forethought, the result is well worth the wait.
This Shaker Lemon Tart isn’t just a dessert; it’s an experience. It’s a journey of anticipation, a celebration of meticulous preparation, and a taste of pure joy. It’s a reminder that some of life's most rewarding experiences are worth savoring – and waiting for – just as this exquisite tart is. So, the next time you’re looking for a dessert that's both beautiful and delicious, give this recipe a try. Just remember to start a day ahead – your taste buds will thank you!
Making this tart also taught me something about myself. My capacity for patience, usually tested thin by work deadlines and the general chaos of life, surprised me. The time spent preparing the lemons, letting the flavors mingle, and then carefully assembling the tart created a sense of calm I rarely experience. It felt like a small act of rebellion against the rushed pace of modern life, a quiet moment to focus on something beautiful and fulfilling. And that, in itself, is something to savor.
The ultimate reward wasn't just the delicious taste; it was the feeling of accomplishment, the sense of pride in creating something beautiful and delicious from scratch. It was a reminder that slowing down, taking my time, and investing in the process can yield extraordinary results—both in the kitchen and in life.
