Classic Lemon Tart

98 comments

Appears in Cook's Illustrated January/February 2000, America's Test Kitchen TV

We adjusted the ingredients to produce a lemon tart with a silken texture, the perfect balance of tart and sweet, and a taste that isn't too "eggy."

SERVES8

TIME35 minutes, plus 45 minutes cooling

has video

WHY THIS RECIPE WORKS

Despite its apparent simplicity, there is much that can go wrong with a lemon tart. It can slip over the edge of sweet into cloying; its tartness can grab at your throat; it can be gluey or eggy or, even worse, metallic-tasting. Its crust c...

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