Lemon-Honey Tart with Salted Shortbread Crust

Bon Appétit  | January 2013

by Alison Roman

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photo by Romulo Yanes

yield
Makes 8 to 10 servings

As a rule, every dough you make should contain salt—it complements the sweetness in your filling—and this buttery shortbread is no exception. Using salt in the crust and the filling helps create balance among the sweet, the bitter (from the lemon peel), and the acidic notes (from the fresh lemon juice).

Ingredients

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Crust:

• Nonstick vegetable oil spray
• 1 3/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 1/4 teaspoons kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1" pieces
• 2/3 cup powdered sugar

Filling and assembly:

• 1 Meyer lemon or thin-skinned regular lemon
• 1 cup sugar
• 3 tablespoons 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 kosher salt
• 2/3 cup fresh lemon juice, preferably Meyer lemon

Preparation

For crust:
Coat springform pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. 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 pan. Using your fingers, press dough evenly onto bottom and 1 1/2" up sides of pan. DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.

For filling and assembly:
Using a mandoline, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix 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. DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.

Place rack in upper third of oven; preheat to 325°F. Bake crust 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. Add lemon slice mixture; mix gently to combine.

Reduce oven temperature to 300°F. 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. DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.

my notes

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