Magnolia Grill's Favorite Lemon Tart Recipe

Name: Magnolia Grill's Favorite Lemon Tart
Prep time: 135 min
Cook time: 85 min
Total time: 220 min
Yield: Serves 1 or more
Ingredients: 2 1/2 cups all-purpose flour; 1/2 cup granulated sugar (for the crust) + 1 cup granulated sugar (for the filling); 1/2 teaspoon salt; Unsalted Butter; Egg Yolk; Milk; Egg White; 4 large eggs; Orange Juice; 1 cup fresh lemon juice; Lemon, Zest Of; Orange, Zest Of; Heavy Cream; Berries; Whipped Cream

Indulge in Magnolia Grill's owner's favorite dessert – a luxurious lemon tart that elevates the classic Southern lemon chess pie. This recipe features a buttery, melt-in-your-mouth crust and a vibrant, tangy lemon filling. Perfect for any occasion, this elegant tart is surprisingly easy to make! Use fresh berries if in season, or create a quick and delicious berry sauce with frozen raspberries. Don't forget to chill the dough for optimal results!

Prep Time 135 mins

Cook Time 85 mins

Calories 416.7 kcal

Protein 13g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Magnolia Grill's Favorite Lemon Tart

2 1/2 cups all-purpose flour
1/2 cup granulated sugar (for the crust) + 1 cup granulated sugar (for the filling)
1/2 teaspoon salt
Unsalted Butter
Egg Yolk
Milk
Egg White
4 large eggs
Orange Juice
1 cup fresh lemon juice
Lemon, Zest Of
Orange, Zest Of
Heavy Cream
Berries
Whipped Cream

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How to Make Magnolia Grill's Favorite Lemon Tart

Preheat oven to 375°F (190°C).
Prepare the tart dough: Combine flour, sugar, salt, and butter in a bowl. Cut butter into the dry ingredients until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 2 hours, or preferably overnight.
On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom.
Trim and crimp the edges of the dough. Prick the bottom of the crust with a fork.
Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
Meanwhile, prepare the lemon filling: Whisk together eggs, sugar, lemon juice, lemon zest, and cornstarch in a bowl until smooth.
Pour the lemon filling into the pre-baked tart crust.
Bake for 30-35 minutes, or until the filling is set and lightly golden brown.
Let the tart cool completely on a wire rack before removing from the pan.
If using fresh berries, gently toss them with a little sugar before arranging them on top of the cooled tart. If using frozen raspberries, thaw them slightly and simmer with 1-2 tablespoons of sugar until thickened into a sauce. Spoon the sauce over the tart.
Refrigerate for at least 30 minutes before serving.