Description
A delicate and ethereal tart with a tender, almost invisible crust and a bright lemon filling studded with pistachios. Perfect for a sophisticated dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 2 tablespoons ice water
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, melted
- 1/2 cup shelled pistachios, finely chopped
Instructions
1. Prepare the Crust:
- For the crust: In a food processor, pulse flour, powdered sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water, pulse until dough just comes together. Press into a 9-inch tart pan. Chill for 30 minutes.
- Preheat oven to 350°F (175°C). Line crust with parchment and fill with pie weights. Bake for 15 minutes, then remove weights and parchment and bake 5 more minutes until lightly golden. Cool.
- For the filling: In a bowl, whisk eggs and granulated sugar until smooth. Add lemon juice, lemon zest, and melted butter; whisk until combined. Fold in chopped pistachios.
- Pour filling into cooled crust. Bake at 350°F for 20-25 minutes, until filling is set but still slightly jiggly in center. Cool completely on a wire rack.
- Refrigerate for at least 2 hours before serving. Garnish with additional pistachios and lemon slices if desired.
Notes
You can customize the seasonings to taste.