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Honey Lemon Tart

This Honey Lemon Tart is a delightful blend of smooth, honeyed sweetness and bright citrus tang. Made with raw honey, egg yolks, and fresh lemon juice, it’s both simple to prepare and elegantly delicious. With its silky filling and crisp crust, this wholesome dessert is a perfect way to end any meal on a refreshing note.

Ingredients

  • 1 recipe for Pate Sucree (sweet & rich flaky pie dough)
  • 4 eggs
  • 4 egg yolks
  • 1 cup honey raw
  • 1 cup freshly squeezed lemon juice
  • zest from 3 organic lemons
  • 3/4 cup heavy cream

Instructions

Preheat oven to 350℉

  • Directions for handling the tart dough:
  • Roll the chilled pate sucree into a 1/4" thick circle. Carefully transfer the crust to a 10 inch parchment lined tart pan ( with a removable bottom). Glently press the dough into the tart pan. Cut the over overlaying dough with a butter knife to make a neatly cut edge. Using a fork, poke holes into the bottom of the tart dough. Chill the dough in the freezer for 20 minutes. Put the tart pan on a cookie sheet and bake the tart dough for 20 to 25 minutes, until golden. Remove and set aside.
  • Directions for preparing the filling:
  • In a standing mixer, whisk together the eggs, egg yolks, honey, lemon juice and zest until completely combined and smooth. Allow the mixture to sit for 15 minutes, letting the flavors fuse together. Add the cream and whisk until thoroughly mixed.
  • Pour the filling into the baked tart crust and return to the 350 degree oven for 25 -30 minutes, until the middle is set, but gently jiggly.
  • Remove the tart from the oven and let cool completely before removing the tart from the pan.
  • Lightly dust with powdered sugar and serve with whipped cream and berries.