Lemon Tart

The lemon tart is simple in concept. Just a few ingredients. No complicated techniques. Even so, you see a fair amount of variation in recipes across Tyria. The ingredient list remains fairly stable, but the proportions can change quite a bit depending on the source. In Metrica Province, they favour an especially tart version; very acidic with a strong, bright lemony flavour. Meanwhile, in Kryta, they opt for a slightly milder filling using only half as many lemons, but nearly twice as much cream! And up in the Shiverpeaks, the cream is replaced by a generous quantity of butter in a unique filling that gets cooked before being added to the pie shell. Take your pick! They're all delicious.

Krytan Lemon Tart

Ingredients

• 300g Dough
• 2 lemons, zested and juiced
• 4 large eggs
• 170g sugar
• 1 c. heavy (35%) cream
• icing (powdered/confectioners') sugar, to garnish (optional)

Directions

1. Dust your work surface with a bit of flour and roll out the dough to fit a 23cm (9") shallow tart tin.
2. Set oven to 190°C (375°F) and place pastry-lined tin in fridge to chill while oven preheats.
3. Cover pastry with crumpled parchment/baking paper and fill with pie weights, dry beans, or sugar.
4. Bake at 190°C (375°F) for 15 minutes.
5. Remove paper and pie weights and bake for another 5 minutes.
6. Remove from oven and set aside to cool.
7. Place a baking sheet in the now empty oven.
8. Whisk the eggs with the sugar, lemon zest, and lemon juice until well-combined and homogeneous.
9. Whisk in cream.
10. Open the oven and pull the middle rack out slightly. Place baked pie shell (still in its tin) onto the hot baking sheet. Pour the lemon mixture into the pie shell. (It will be very full.)¹
11. Bake at 190°C (375°F) for 5 minutes.
12. Reduce heat to 150°C (300°F) and bake for another 20-25 minutes.
13. Remove from oven when filling is set but still has a wobble to it.
14. Dust with icing sugar.
15. Serve warm.

Metrica Province and Shiverpeaks versions to follow...

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¹ Placing the pie shell in the oven first and then filling it tends to be easier and less messy than filling the shell first and then attempting to transfer a very full shell to the oven. ^Back