Sunkist® Lemon Tart ¼ cups sugar 1 cup flour ¼ tsp. salt ½ cups butter, cut in pieces 1 tbsp. vanilla FOR FILLING: 1 ¼ cups sugar. 6 tbsp. cornstarch ¼ tbsp. salt. 2 cups boiling water ¼ cups butter, cut in pieces. 3 egg yolks, lightly beaten 1 tbsp. freshly grated Sunkist® lemon zest ½ cups freshly squeezed Sunkist lemon juice (approx 2-3 lemons) 2 Sunkist® lemons sliced thinly for garnish Mint sprigs, for garnish (optional) To make one portion: Preheat oven to 375 degrees For Pastry: Place sugar, flour, and salt in large bowl. With pastry blender or fork, cut pieces of butter into dry ingredients until mixture is soft and crumbly. Coat 10” tart pan (with removable bottom) with cooking spray. With lightly floured hands, press pastry mixture evenly onto bottom and sides of prepared pan. Prick sides and bottom of tart crust with a fork. Chill crust in freezer for 30 minutes or overnight. Remove from freezer, then bake crust until lightly browned, about 20 minutes. Remove tart crust from oven and adjust oven temperature to 400 degrees. Cool crust before adding filling. For Filling: Combine sugar, cornstarch, and salt in 2-quart saucepan. Combine boiling water with lemon zest and add to saucepan. Over medium heat, stir mixture constantly until thickened. Continue cooking and stirring for about 20 minutes. Remove pan from heat, and stir in butter pieces until melted. Combine egg yolks and lemon juice and slowly add to mixture, stirring constantly. Return pan to heat and allow to heat through again until steaming, stirring often to prevent scorching. Remove from heat and fill cooked tart shell. Bake tart for 10-15 minutes, until filling is slightly set. Cool completely before serving. Place lemon slices around edges of tart for decoration and top with a mint sprig (optional). Remove bottom from tart pan to serve. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page