Lemon is definitely a sign of summer and today was proof of that. High temperatures and blue skies just screamed for an outside dinner with family and friends. Lots of good food including some smoked pork, deep conversation and happy kids were on the menu, along with this lemon tart which I discovered on David Lebovitz’s blog site.
I also used the recipe David recommends for the tart shell. The way the dough is prepared will make you scratch your head, but please try it. Simple and mess free, this method will probably be my go-to tart shell recipe from now on, it was that good. I doubled the recipe for the shell and the filling, making this enough to generously fill a 12-inch flan ring. I might add though it does take longer to bake the filling when doubled, about 15 minutes or until jiggly in the middle.
The finished tart was just that…tangy and citrusy with a flaky buttery crust. It definitely packed a puckery punch. Lemon, or any citrus dessert for that matter, always make me smack my lips and this was perfect.