Lemon Tart

Lemon Tart

  • PREP TIME: 3.5 hours
  • COOK TIME: 45 min
  • Serves: 6

Lemon Tart

  • PREP TIME: 3.5 hours
  • COOK TIME: 45 min
  • Serves: 6

PAIR WITH

Availability varies by market

Rickard's Radler Grapefruit

or other FLAVOURED & REFRESHING beers

The grapefruit notes of Rickard’s Grapefruit Radler beautifully complement the lemon in this dessert with both paired together evoking a refreshing taste. The flaky pastry will create a thirst, which can be quenched by the light and crisp finish of the Radler. Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes.

 

LEARN MORE IN BEER 101

Recipe

Ingredients

Pastry

  • 1 ¼ cup (420g) All Purpose Flour
  • ¼ cup (85g) Sugar
  • ½ tsp (8g) Salt
  • ¼ lb (120g) Unsalted butter cut into cubes
  • 3-5 tbsp. (60ml) Cold water

Curd

  • 2 tbsp. (30g) Lemon zest
  • 2 Whole eggs
  • 6 Egg yolks
  • 2 ½ cup (840g) Sugar
  • 2 cup (460ml) Fresh squeezed lemon juice
  • 4 tbsp. (60g) Corn starch
  • 1 cup (230ml) Rickard’s Grapefruit Radler (or an additional 230 ml of lemon juice if not using Rickard’s Grapefruit Radler)
  • ½ lbs (225g) Unsalted butter, cut into cubes

Directions

  • In a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the cubes of butter and process until combined, about 1-2 minutes. Your dough should resemble coarse meal.
  • Start with 3 tbsp. of water, pulse until combined. If the crust doesn’t hold together add more water, a bit at a time, until it does.
  • Dump the dough into a 4-inch deep, 9-inch wide tart pan with a remove-able bottom (you can also use a pie pan). Starting with the sides, form the crust inside the pan, trying your best to make it all as even as possible. Cover with plastic wrap and chill for at least 3 hours.
  • Preheat oven to 375°F.
  • Place a sheet of parchment paper inside your tart and fill with pie weights. If you don’t have any, dried beans work great. Bake for 20-25 minutes or until your tart is a light golden brown.
  • Remove from oven, allow to cool slightly. Remove pie weights.
  • Add the lemon zest, lemon juice, beer (or additional lemon juice), sugar, cornstarch, whole eggs and yolks to a bowl and whisk until well combined. Add the lemon mixture to a pan over medium/low heat along with the butter. Whisk until thickened, about 10 minutes. Allow to cool to room temperature.
  • Add the curd to the crust and chill until set, about 4 hours.

Rickard's Radler Grapefruit
Availability varies by market
  • STYLE:Flavoured Light Beer
  • ABV:3.2%
  • TASTE:Bright and slightly sweet.

PAIR WITH

Rickard's Radler Grapefruit

or other FLAVOURED & REFRESHING beers

The grapefruit notes of Rickard’s Grapefruit Radler beautifully complement the lemon in this dessert with both paired together evoking a refreshing taste. The flaky pastry will create a thirst, which can be quenched by the light and crisp finish of the Radler. Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes.

 

LEARN MORE IN BEER 101

Recipe

Ingredients

Pastry

  • 1 ¼ cup (420g) All Purpose Flour
  • ¼ cup (85g) Sugar
  • ½ tsp (8g) Salt
  • ¼ lb (120g) Unsalted butter cut into cubes
  • 3-5 tbsp. (60ml) Cold water

Curd

  • 2 tbsp. (30g) Lemon zest
  • 2 Whole eggs
  • 6 Egg yolks
  • 2 ½ cup (840g) Sugar
  • 2 cup (460ml) Fresh squeezed lemon juice
  • 4 tbsp. (60g) Corn starch
  • 1 cup (230ml) Rickard’s Grapefruit Radler (or an additional 230 ml of lemon juice if not using Rickard’s Grapefruit Radler)
  • ½ lbs (225g) Unsalted butter, cut into cubes

Directions

  • In a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the cubes of butter and process until combined, about 1-2 minutes. Your dough should resemble coarse meal.
  • Start with 3 tbsp. of water, pulse until combined. If the crust doesn’t hold together add more water, a bit at a time, until it does.
  • Dump the dough into a 4-inch deep, 9-inch wide tart pan with a remove-able bottom (you can also use a pie pan). Starting with the sides, form the crust inside the pan, trying your best to make it all as even as possible. Cover with plastic wrap and chill for at least 3 hours.
  • Preheat oven to 375°F.
  • Place a sheet of parchment paper inside your tart and fill with pie weights. If you don’t have any, dried beans work great. Bake for 20-25 minutes or until your tart is a light golden brown.
  • Remove from oven, allow to cool slightly. Remove pie weights.
  • Add the lemon zest, lemon juice, beer (or additional lemon juice), sugar, cornstarch, whole eggs and yolks to a bowl and whisk until well combined. Add the lemon mixture to a pan over medium/low heat along with the butter. Whisk until thickened, about 10 minutes. Allow to cool to room temperature.
  • Add the curd to the crust and chill until set, about 4 hours.