Lemon Chess Tart Recipe
You can extend Independence Day from Freedom Friday to a Super Sunday with this lemon chess tart. The short baking time will liberate you from having to spend too much time in a hot kitchen. Plus, your guests will love every bite of this treat. Use a prepared store bought pie crust OR
1 ¼ c. Flour 1 ¼ Tablespoon of Sugar ½ teaspoon of Salt ¾ stick of Butter ¼ cup of Shortening 1 Egg Yolk
Preheat oven to 375. Add dry ingredients to mixing bowl. Then add butter and shortening to the dry ingredients and mix until fully incorporated. Then add the wet ingredients and beat until dough comes together and forms a ball. Wrap in plastic and chill for 30 minutes. Roll out dough on a floured surface and and place in a tart 9” pan. Bake for 20 minutes and let cool.
¼ cup + ½ Tablespoon of Sugar ½ teaspoon of Cornstarch 1 teaspoon of Vanilla Extract Pinch of Nutmeg Pinch of Salt ¾ cup of Cream 3 Eggs 2 Tablespoon of Butter, melted Juice of 3-4 Lemons Zest from ½ a Lemon
Reduce oven to 300. Whisk together the first five ingredients in a bowl. Set aside. In a mixer add the cream and beat on low speed until frothy. In a separate bowl mix the eggs, melted butter, lemon juice & zest. Add the dry ingredients to the cream, and then add the wet ingredients to that. Mix until fully incorporated. Pour into baked pie shell and bake for 25 minutes. Set in the refrigerator for about an hour. Serve cold.
Photographer - Morgan Bellinger