Lemon Tart

By Executive Sous Chef Rohit Sangwan


The Crust :

  • Place the butter in a mixer bowl with a paddle attachment & beat on a low speed until creamy.
  • Add sugar, almonds, salt, vanilla & eggs while still working on a low speed.
  • Once all blended, add the flour in 3 or 4 additions and mix only until the mixture comes together to form a soft, moist dough. Once done, chill the dough.

Lemon Cream :

  • Put a saucepan of water over heat & bring the water to simmer.
  • Place the sugar & lemon zest in a large bowl that can be fitted into the pan of simmering water.
  • Off the heat, rub the sugar & zest between your fingers until the sugar is moist, grainy, aromatic.
  • Whisk in the eggs & the lemon juice.
  • Fit the bowl into the pan of simmering water and keep stirring with a whisk until the cream thickens.
  • Once thickened, take the cream out in a bowl and let it come to room temperature.
  • Beat the cream with an immersion blender and gradually add the pieces of butter blending them all in.
  • Once all the butter has blended, beat the cream for another 3 to 4 minutes to ensure a perfectly light and smooth lemon cream.


The Crust:

  • Unsalted butter, softened - 10 ounces
  • Confectioner’s sugar, sifted - 1 ½  cups
  • Ground blanched almonds - ½ cup
  • Salt - ½ tsp
  • Vanilla extract - ¼ tsp
  • Eggs, lightly beaten - 02 No
  • All purpose flour - 3 ½ cups


Lemon Cream:

  • Sugar - 1 cup
  • Lemon zest - 3 lemons
  • Eggs - 4 No
  • Lemon juice, freshly squeezed - ¾ cup
  • Unsalted butter -  5 tbsp