Hello

Does anyone have a formula for a lemon tart.
I need one that i can make by the half sheet pan
With a sweet cookie dough crust ( I have the formula).

that is baked and I can put fruit on top.

thanks

Hello Thebaker

I just use lemon curd to fill, or sometimes I add a little sour cream to lemon curd. Kind of depends what kind of fruit you are going to top it with. Were you looking for a cakier (is that a word) consistency?

The Exec chef does not want a curd or pastry cream tart,

He wants something baked

Berries ( blue rasp Straw etc)

Baker, Try this...........

pre-bake your crust, at 350 f. for about 20 min's.
Use beans on paper. Cool to room temp.
Filling;
whole eggs......24
sugar...........8 cups
butter, melted..3 cups
creme' fraiche (fresh)....1 cup
lemon juice.....4 cups
peel............from the lemons used = 24.
eggs, sugar.
add butter.
add juice, peel.
add creme fresh stuff.
blend!, don't whip.
Pour into cool, room temp shell.
Bake at 350 F. for 30-35 min's
WATCH IT! Baking time can differ, when it starts to set up, check it every min. Don't overbake it or it will break. Add fruit after, brush with a neutral glaze, or as soon as it starts to set, then add your fruit. You can save some peel, grated and dry it with sugar, or deco with peel how u want.
good luck.
It's nap time.

thanks

sounds good

i am making these in half sheet pans.
do i fill all the way?

How deep is the pan, or dough?
This might, I say might bake up, but chances are if it does, it will settle down.
I would expect that you may want to fill leaving 1/4" to 1/2" from the top.
Make one, play. You may need more yolks in it.
I have used this in a flan shell, no bigger than 14".
Hope that helps. Send me a piece.

I am using a half sheet pan

Ooooooh, Spike! I can't wait for the humidity here to drop so I can try this! I'm a lemon nut, and I can't wait!!!!!!! I may need rehab.