Effortless Whole Lemon Tart Recipe: A Food Processor Dream for Spring
Spring has officially sprung! After what feels like an endless winter of heavy coats, scarves, and hats, the sight of melting snow and the warmth of the sun are a truly welcome change. There’s an undeniable joy that comes with the arrival of spring, and it always makes me crave brighter, fresher flavors in my kitchen. What better way to celebrate this beautiful season than with a vibrant, zesty lemon dessert?
Lemon desserts, in my opinion, are the quintessential bridge between the lingering citrus of winter and the light, cheerful dishes of spring. They offer a burst of sunshine and a hint of warmth that’s perfect for this transitional time of year. This Whole Lemon Tart, with its intensely citrusy flavor and surprisingly easy preparation, made my recent sunny, light-jacket-only weekend feel even brighter. It’s a truly delightful treat that captures the essence of spring in every bite.
The Secret Ingredient: A Whole Lemon
What makes this particular lemon tart stand out is its innovative use of a *whole* lemon in the filling. Yes, you read that right – no tedious zesting, no vigorous squeezing, just slice up a fresh lemon, remove the seeds, and let your food processor do the rest. This method not only saves a significant amount of time and effort but also infuses the tart with a remarkably complex and deeply authentic lemon flavor. By incorporating the entire lemon – peel, pulp, and all – you get a wonderful balance of tartness, bitterness, and aromatic oils that create a truly unique and sophisticated taste profile that traditional lemon tarts often miss. It’s a game-changer for anyone who loves intense citrus.
The Power of the Food Processor: A Baker’s Best Friend
Beyond the whole lemon technique, the real hero in making this recipe a breeze is the humble food processor. For a while, my old food processor was on its last legs, slowly falling apart until it finally gave up the ghost entirely. I quickly realized how utterly dependent I had become on it for countless kitchen tasks, especially baking. It wasn’t just a convenience; it was a necessity!
Thankfully, the incredible team at MagiMix came to my rescue with their stunning MagiMix 16-cup food processor. It’s truly become my new best friend in the kitchen, tackling everything from chopping vegetables to kneading dough with impressive power and efficiency. Its robust design and versatile functions have transformed my cooking experience, making previously daunting tasks seem effortless.
What better way to put my new kitchen powerhouse through its paces than with this Whole Lemon Tart recipe? The food processor handles both the sweet shortbread-style crust and the remarkably simple lemon filling. The dough comes together in mere pulses, creating a perfectly tender and crumbly base without any of the fuss of traditional pastry making. Then, with a quick clean, the same machine processes the sliced lemon, sugar, butter, eggs, cornstarch, and salt into a silky-smooth, intensely flavored filling. It’s truly a testament to how modern kitchen appliances can simplify and elevate home baking, making gourmet desserts accessible to everyone.
Simplicity Meets Sophistication: A Stress-Free Tart
Tarts often carry a reputation for being finicky and time-consuming, with all the chilling, rolling, and delicate handling of pastry dough. However, this Whole Lemon Tart recipe is a huge step in the direction of making tart baking genuinely simple and enjoyable. The food processor streamlines the process so significantly that you’ll wonder why you ever hesitated to make a tart before.
The sweet cookie crust (which truly tastes like a buttery shortbread cookie) forms easily and bakes to a beautiful golden perfection. Paired with the vibrant, tangy, and smooth whole lemon filling, it creates a harmonious balance of textures and flavors. This recipe is not just easy; it’s designed to be foolproof, ensuring a professional-looking and tasting dessert every single time. It’s perfect for a spring gathering, a special brunch, or simply as a sunny treat to brighten an ordinary day. The minimal effort for maximum impact is what makes this tart a true kitchen gem.
The Whole Lemon Tart Recipe
Ready to bring some sunshine into your kitchen? Here’s the full recipe for this incredible Whole Lemon Tart. You’ll be amazed at how quickly and effortlessly this dessert comes together, thanks to the magic of using a whole lemon and the efficiency of a food processor. Prepare to delight your taste buds with a burst of fresh, zesty flavor and a perfectly tender crust.
Whole Lemon Tart
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Ingredients
Sweet tart dough:
- 1 ½ cup all-purpose flour (188 grams)
- ½ cup powdered sugar (57 grams)
- ¼ teaspoon salt
- 9 tablespoons cold unsalted butter , cubed (147 grams)
- 1 large egg , lightly beaten
Lemon filling:
- 1 whole lemon , sliced and seeds removed (about 4.5 oz, 130 grams)
- 1 ½ cup sugar (300 grams)
- ½ cup unsalted butter , cubed (113 grams)
- 4 large eggs
- 2 tablespoons cornstarch
- ¼ teaspoon salt
Instructions
To make the tart dough:
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In the bowl of a food processor, pulse together the all-purpose flour, powdered sugar, and salt until combined. Add the butter and pulse in short bursts until the butter is the size of small peas. Slowly add the beaten egg and pulse until the mixture comes together into a ball. Shape into a disk, wrap in plastic wrap and chill for at least 2 hours.
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Let the dough sit at room temperature for a few minutes, then roll out into a rough 13-inch circle. Transfer the dough to an 8 or 9-inch greased tart pan with removable sides. Freeze for at least 30 minutes before baking.
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Preheat oven to 375°F. Place the tart on a sheet pan and cover with a greased sheet of foil, shiny side down. Fill tart with dried beans or pastry weights and bake for 25 minutes. Remove foil and bake uncovered for another 5 minutes.
To make the filling:
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In the bowl of a food processor, pulse the lemon slices, sugar, and sugar until pureed. Add the eggs, cornstarch, and salt and pulse until smooth. Pour into the parbaked shell and bake until the middle is set, or just barely jiggles when bumped, 25 minutes.
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Let cool slightly before removing sides. Serve warm or chilled. Store tart in the fridge.
Notes
Baking Tips for Your Whole Lemon Tart
- Choose the Right Lemon: For this recipe, aim for a medium-sized, organic, unwaxed lemon if possible. Since you’re using the whole fruit, quality matters. Wash it thoroughly before slicing.
- Don’t Skimp on Chilling: The chilling time for the dough is crucial for a flaky, tender crust. Don’t rush this step! It prevents the butter from melting too quickly in the oven, leading to a much better texture.
- Blind Baking is Key: Blind baking the crust ensures it’s perfectly crisp and prevents a soggy bottom once the filling is added. Use parchment paper or greased foil and pie weights (dried beans or rice work great) to keep the crust from puffing up.
- Watch the Baking Time: The filling should be set but still have a slight jiggle in the center when gently nudged. Overbaking can lead to a less creamy texture.
- Cool Completely: While tempting to slice into it warm, letting the tart cool completely (and even chilling it further) allows the filling to fully set, making for cleaner slices and a more enjoyable texture.
- Storage: This tart stores beautifully in the refrigerator for several days. It’s often even better the next day as the flavors meld together.
Why This Tart Is A Must-Try
This Whole Lemon Tart isn’t just a recipe; it’s an experience. It’s the perfect embodiment of spring, offering a refreshing zest and a delicate sweetness that will transport you to sunnier days. The ingenuity of using a whole lemon means you capture every nuance of citrus flavor, from the bright acidity of the juice to the aromatic oils in the rind. And with the help of your trusty food processor, the entire process is streamlined, making what seems like a gourmet dessert surprisingly approachable for any home baker.
Whether you’re an experienced baker looking for a new twist on a classic or a beginner eager to impress, this tart promises delicious results with minimal fuss. It’s light yet satisfying, elegant yet rustic, and utterly irresistible. Give it a try, and let the bright flavors of this Whole Lemon Tart herald the arrival of spring in your home.
Disclaimer: Food processor provided for review by MagiMix. All opinions are my own, as always.