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Lemon-Orange Tart

Lemon-Orange Tart

By Milk StreetSeptember 12, 2024

  • Makes
    Makes one 9-inch tart
  • Cook Time
    1 hour 40 minutes
  • Active time plus cooling
    25 minutes active, plus cooling
  • Rating

A classic lemon tart requires making a stovetop curd, and too often its flavor winds up harsh and puckery. We found an easier, better way—no stovetop stirring required. We temper the brassiness of lemon with sweeter, gentler orange and simply combine sugar, zest, juice and eggs in a bowl. A little heavy cream softens the sharpness of the citrus. We pour the mixture into a warm prebaked tart shell, then bake it for about 30 minutes. Added to a warm pastry shell, the filling sets more quickly, which helps prevent the crust from becoming soft and soggy. The flavors are boldest if the tart is served at room temperature, but the dessert is more refreshing when lightly chilled. Either way, lightly sweetened whipped cream is a perfect accompaniment.

Tip

Don’t use bottled citrus juice. Freshly squeezed juices are essential for bright, bracing flavor. Be sure to strain the juices, too, to remove any seeds and bits of pulp. When making the filling, whisk gently, not vigorously, to avoid aeration. If a lot of air is incorporated, bubbles will rise to the surface during baking, giving the tart a pockmarked appearance.

Ingredients
  • 161

    grams (¾ cup) white sugar

  • 2

    tablespoons grated lemon zest, plus ½ cup lemon juice

  • 1

    teaspoon grated orange zest, plus ¼ cup orange juice

  • Pinch of table salt

  • 3

    large eggs, plus 3 large egg yolks

  • ½

    cup heavy cream

  • 1

    Almond Tart Shell or Whole-Wheat Tart Shell, fully baked on a rimmed baking sheet

Step 1

Heat the oven to 325°F with a rack in the middle position. In a medium bowl, combine the sugar, both zests and the salt. Using your fingers, rub the zest into the sugar until fragrant and the mixture begins to clump. Add the whole eggs and yolks; whisk gently just until combined (avoid aerating the mixture). Whisk in the cream and both juices.

Step 2

Place the tart shell, still on a rimmed baking sheet, in the oven; warm for 5 to 10 minutes. Remove from the oven and immediately add the filling. Bake until the center of the filling jiggles slightly, 25 to 30 minutes.

Step 3

Cool completely on the baking sheet on a wire rack. The tart can be served at room temperature or chilled. To chill, refrigerate uncovered for 2 hours; if refrigerating for longer (the tart will keep for up to 2 days), tent with foil after about 2 hours. To serve, remove the outer metal ring and set the tart on a platter.

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