Classic Lemon Tart


Photography by Angie Norwood Browne


Tart shell

Pulse together in food processor:

o   1 ½ cups all-purpose flour

o   ½ cup confec. Sugar

o   ¼ tspn salt

scatter over dry ingredients and pulse until coarsely cut in (size of oatmeal or peas)

o   1 stick + 1 tablespoon (9 tablespoons) very cold or frozen unsalted butter, cut into ½” square pieces.

Stir just enough to break up and slowly add to dough in food processor:

o   1 egg

turn out  of food processor and make sure everything is incorporated together.

butter a 9” circular spring form pan (or tart pan with removable bottom)

press (without over-working) dough into the pan evenly across the bottom and sides.  Press hard enough it will stick together, but not so hard it won’t be crumbly/flakey.

Freeze the crust for at least 30 minutes (preferably longer) before baking.

Butter the shiny side of aluminum foil and press it gently down over the crust

Bake crust on center rack for 20-25 minutes at 375 deg F.

Remove foil and bake about 10 min longer or until it is firm and golden brown.

(based on recipe from Smitten Kitchen [])

lemon curd

Combine in heatproof bowl:

o   1 cup sugar

o   8 tablespoons (1 stick) unsalted butter, cut into small pieces

Bring 1 inch of water to a simmer in a sauce pan, set the bowl in the pan (like a double boiler) and stir until the butter is melted.  Remove the bowl from the heat and pan.

Add and whisk until no yellow streaks remain:

o   8 large egg yolks

Stir in:

o   ½ cup strained fresh lemon juice (from 2-4 lemons depending on size)

Return the bowl to the pan (like a double boiler).  Gently stir and heat the mixture until thickened to the consistency of heavy cream (5-10 min).

Strain mixture through a fine-mesh sieve into a bowl, then stir in:

o   1 tablespoon grated lemon zest

Pour the filling into the crust.  Bake until the center looks set, but not hard (15-20 min)

Let cool on a rack and serve at room temp.

(recipe from the Joy of Cooking)

Food Styling by Emily Browne


About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

One comment

  1. The lemon tart looks and sounds fantastic.

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