How to Make Lemon Shaker Tart
This recipe is brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances.
It’s time to shake up your dessert game with this bright and sunny Lemon Shaker Tart! A simple pastry crust is filled with a macerated lemon custard for a tart that’s as easy to make as it is to eat. Some think the term “shaker” comes from the fact that you shake the lemon slices with sugar until softened and syrupy, but its name actually comes from the Ohio Shaker Community who did not want to waste one bit of lemon, so they found a way to use the entire fruit. By macerating with sugar (and a little added a little salt, too!), the rinds soften offering a hint of bitterness to balance the sweetness of the recipe. All you do is stir in 2 eggs to the lemon mixture and your filling is done!
For the Tart:
- 1 lemon, thinly sliced and seeded
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 eggs, beaten
For the Crust:
- 11/4 cups all purpose flour
- 1/4 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 stick unsalted butter, softened and cubed
Make the tart: In a mason jar, add the lemon slices with sugar and salt, then seal and shake until well coated. Let sit for 24 hours, shaking occasionally.
Meanwhile, make the crust: Preheat the oven to 350°F. In a food processor, pulse together crust ingredients until a dough forms. Transfer to an 9-inch tart pan with a removable bottom and press firmly on the bottom and up the sides of the pan. Place on a sheet pan and bake until lightly golden, 10-15 minutes.
To the macerated lemons, add eggs, then seal the jar and shake until incorporated. Pour into tart shell and return to the oven. Bake until set, 20-25 minutes. Let cool completely, then slice and serve.