Crustless Lemon Tart
Sometimes a recipe just jumps out at me and this Crustless Lemon Tart is one of those. From the ease of making a tart without a crust, to the bright lemon flavors and to the beautifully decorated top, I couldn’t resist. And neither should you! It takes only 10 minutes to prepare and the remaining time is in the oven and cooling time.
I found this recipe on a lovely food blog that I follow, The Cafe Sucre Farine. The photos caught my eye originally and after reading through the recipe, I knew that this was one that you all would enjoy as well. Forgive me for copying her beautiful design on the top of the tart, but it was so stunning. Copying is the highest form of flattery, right? Something like that…
To make this tart, whisk the eggs until they are well combined and add flour. Once whisked together, add sugar, salt, lemon zest & juice, heavy cream and vanilla. Add cooled melted butter and whisk again until the butter is completely incorporated.
Pour the batter into a prepared springform pan and bake for about 50 minutes or until the tart turns a light golden brown. It’s okay if it’s a little jiggly.
To remove the tart from the pan, jiggle it a bit to get the bottom to release from the pan. Place a flat plate on top and flip the tart and plate so that the tart falls onto the plate.
Remove the pan and replace that with a serving dish and flip again. Phew! That was a bit of coordination, but not too difficult!
Sprinkle the top of the tart with powdered sugar. Add some berries and edible flowers. Mint is lovely on top, too.
Serve it with whipped cream and raspberry coulis, if you like.
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Crustless Lemon Tart
Makes: 12 servings
Prep Time: 10 minutes
Bake Time: 50 minutes
Total Time: 1 hour plus cooking time 4 hours
Ingredients
For the Prep:
- 9 tbsp unsalted butter
For the Tart:
- 4 large eggs
- 2/3 cup all-purpose flour
- 1 & 1/3 cups granulated sugar
- 3/4 tsp kosher salt
- finely grated lemon zest from 2 large or 3 smaller lemons
- 2/3 cup freshly squeezed lemon juice
- 1 & 1/3 cups heavy cream
- 1 tsp vanilla extract
- powdered sugar for garnish
- berries, edible flowers for garnish
Instructions
For the Prep:
Place butter in a microwave-safe bowl and cook on high power for 1 minute or until melted. Set aside to cool a bit.
Preheat the oven to 350˚F. Set aside a 9-inch cake pan with sides that are at least 2 inches tall.
For the Tart:
Place eggs in a medium-large bowl and whisk until well combined. Add the flour and whisk again until the mixture is smooth, about 30 seconds.
Add the sugar, salt, lemon zest, lemon juice, cream and vanilla. Whisk until well combined and smooth.
Lastly add the melted butter and whisk until completely incorporated.
Spray the 9-inch pan generously with baking spray and rub with a paper towel to completely coat all of the inner surfaces. Spray lightly one more time.
Pour the batter into the prepared pan and bake for 45-55 minutes or until the edges of the tart begin to turn a light golden brown. The tart will still be a little wobbly at this point.
Allow the tart to cool completely. This will take 3-4 hours hours.
To release the tart from the pan, jiggle it a bit. If the bottom is not loose, place a folded kitchen towel on the counter and tap the edges of the pan all the way around on the towel. Place a flat plate on top of the pan and quickly flip it over so the plate is now on the bottom. Firmly jiggle the pan and plate up and down a few times until you feel the tart release. Then place another plate or your serving platter on top and flip one more time to the top is now up.
With a fine sieve, sprinkle the tart with powdered sugar. Serve with whipped cream and fresh berries if desired.
Chef’s Note:
To make this recipe even easier you can combine the eggs and flour in a blender or food processor and blend until well-combined. Then add all the other ingredients and again, blend well. Allow the mixture to sit for a few minutes to allow the bubbles to rise to the top then pour it into the prepared pan and bake as directed.
Recipe by The Cafe Sucre Farine
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