lemon and honey tart with salted shortbread crust

We're heading into citrus season!

You know what that means, right!? . . . lemon cream sauces, citrus syrups, lemon cakes and cookies, and tarts - like this one.

It's around this time of year when we see lots of lemon desserts make an appearance in magazines, and on blogs.

Although I'm a BIG chocolate girl, I still enjoy a good citrus dessert in the Spring and Summer months.

I shared this lemon and honey tart on the blog for the first time last April when I was planning our Easter dessert menu. Its been a popular lemon dessert for our family since then; and is also one of the most requested lemon desserts that I make for clients.

It certainly packs a lemon punch . . . and the honey rounds it out beautifully. And well . . . the salted shortbread crust . . . . is just amazing!

Please don't let the preparation steer you away from making it!

It might seem like there are a lot steps, and that it will take forever to prepare . . . but I assure you that it's as simple to make as an ordinary tart.

The only extra step is prepping the lemon slices that lay in the tart. Most of that is allowing them to sit in sugar and honey for at least an hour. That's it!

As with any dessert, my greatest advice is to take it slow and enjoy the process. It will show in the finished product!

lemon and honey tart with salted shortbread crust

CRUST 

Nonstick vegetable oil spray

1 3/4 cups all-purpose flour

2 tablespoons cornstarch

1 1/4 teaspoons kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces

2/3 cup powdered sugar

FILLING & Assembly

1 LARGE Meyer lemon, if possible (a larger Meyer will yield more slices, which makes for a prettier tart)

1 cup sugar (*I use vanilla sugar)

3 Tablespoons honey

1 Tablespoon finely grated Meyer lemon zest

3 large eggs

2 large egg yolks

1/4 cup all-purpose flour

2 teaspoons cornstarch

1/4 teaspoon kosher salt

2/3 cup fresh Meyer lemon juice (about 10 Meyer lemons)
      

Preparation

CRUST

Coat spring form pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2 inches up sides of pan.

DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.

FILLING & Assembly

Using a mandolin, slice Meyer lemon into paper-thin rounds. If you don't have a mandolin, then use a small serrated knife and cut very THIN slices. Remove seeds. 

Using a whisk, mix the sugar, honey, and lemon zest in a medium bowl. Add lemon slices and using a spoon, GENTLY toss to coat. Let sit until lemon is softened and sugar is dissolved, 60 minutes.

DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.

Place rack in upper third of oven; preheat to 325°. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.

When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. 

Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. 

Whisk in lemon juice. Add lemon slice mixture; mix GENTLY to combine.
*If a foam develops on the top of the mixture, use the end of a paper towel to skim it off the top.

Reduce oven temperature to 300°. Pour filling into hot crust. Using a fork, move the lemon slices around so that there is even coverage. 

Bake until filling is set and slightly puffed around edges, 35-40 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold.

DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.

**I've read many reviews that this tart does not work with regular lemons, only Meyer lemons. Regular lemons are too tart and bitter.

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lemon & honey tart with salted shortbread crust

Two of my favorite food magazines are bon appetit and Cooks Illustrated. Have you heard of them? Both boast incredible, inspiring photos, delicious recipes, and if you're interested in how to make fool-proof, amazing dishes and desserts then Cook's Illustrated is your magazine.

I have several years of back issues . . . and I refer to them often. They fill many baskets throughout our home.

While glancing through the January 2013 issue of bon appetit I came across this gorgeous photo of a lemon honey tart with salted shortbread crust. Oh. my goodness. Isn't it beautiful!?!

 

I was completely drawn in by the slices of lemon suspended in the tart. The recipe revealed that these beautiful slices were from Meyer lemons. Have you ever baked with them? They remind me of a cross between a lemon and a mandarin . . . and can sometimes be slightly orange. Meyer lemons have a sweeter, more floral taste than regular lemons, making them great additions as fruit rather than just juice . . . and for adding lemon flavor without the mouth-puckering sourness of other lemons.

Bon appetit knew what they were doing when they paired Meyer lemons and honey, given that both have floral undertones . . . and compliment one another. Add a slightly salted shortbread crust and you have a perfect combination of sweet and salty. The lemon slices add a hint of zing, which rounds out this tart beautifully.

This recipe is very similar to making lemon bars, except that there's one more step. You'll make a honey and sugar mixture for the lemon slices to soak in, in advance.  This is an important step, as it softens the slices and tames any traces of bitterness.

Wouldn't it be gorgeous for an Easter brunch, a shower, tea party, or a Summer dessert?

It will certainly be the Bell of the Ball on our Easter brunch table!

Ingredients

CRUST 

Nonstick vegetable oil spray

1 3/4 cups all-purpose flour

2 tablespoons cornstarch

1 1/4 teaspoons kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces

2/3 cup powdered sugar

FILLING & Assembly

1 LARGE Meyer lemon, if possible (a larger Meyer will yield more slices, which makes for a prettier tart)

1 cup sugar

3 Tablespoons honey

1 Tablespoon finely grated Meyer lemon zest

3 large eggs

2 large egg yolks

1/4 cup all-purpose flour

2 teaspoons cornstarch

1/4 teaspoon kosher salt

2/3 cup fresh Meyer lemon juice (about 10 Meyer lemons)
      

Preparation

CRUST

Coat spring form pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2 inches up sides of pan.

DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.

FILLING & Assembly

Using a mandolin, slice Meyer lemon into paper-thin rounds. If you don't have a mandolin, then use a small serrated knife and cut very THIN slices. Remove seeds. 

Using a whisk, mix the sugar, honey, and lemon zest in a medium bowl. Add lemon slices and using a spoon, GENTLY toss to coat. Let sit until lemon is softened and sugar is dissolved, 60 minutes.

DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.

Place rack in upper third of oven; preheat to 325°. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.

When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. 

Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. 

Whisk in lemon juice. Add lemon slice mixture; mix GENTLY to combine.

Reduce oven temperature to 300°. Pour filling into hot crust. Using a fork, move the lemon slices around so that there is even coverage. 

Bake until filling is set and slightly puffed around edges, 35-40 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold.

DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.

**I've read many reviews that this tart does not work with regular lemons, only Meyer lemons. Regular lemons are too tart and bitter.

 

LET'S STAY in touch!

Simply Suzannes at Home 

on Facebook

Sharing with . . . .

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