| Prep | Cook | Total |
| Conventional | 25 Mins | 55 Mins | 80 Mins |
| TurboChef | 25 Mins |
29 Mins
|
54 Mins
|
- 1 c. of butter, unsalted
- ½ c. of powdered sugar
- 1 tbsp. of lemon zest
- 2 c. of flour
- ¼ tsp. of salt
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- Filling
- ¼ c. of flour
- ½ tsp. of baking powder
- ¼ tsp. of salt
- 4 ea. of eggs
- 2 tbsp. of lemon zest
- ¼ c. of fresh lemon juice
- 1 c. of flaked coconut
This is a wonderfully fresh taste and perfect for a spring holiday. You can also make it to serve for an afternoon tea with the ladies.
Turn Turbochef oven on and under ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under cookbook, select ‘Lemon Tart Crust’. Press ‘START’ to begin the preheat cycle.
To prepare the crust; cream butter, sugar and add lemon zest in an electric mixer or using a hand held mixer. Add salt and flour and blend well. Gather dough into a ball and press into an 11x 1 ½” tart pan building up the sides about 1 inch. Place the pan into the oven and press ‘START’ again and bake under ‘Lemon Tart Crust’ for 6 minutes. Crust should be lightly golden brown and set like a shortbread when done.
Change oven setting under ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under cookbook, select ‘Lemon Tart’. Press ‘START’ to begin the preheat cycle. To prepare the filling; whisk together eggs, sugar and other ingredients in a clean mixing bowl. Pour filling into baked crust and place the pan into the oven. Press ‘START’ again and bake under ‘Lemon Tart’ for 13 minutes. After baking, test the center of the filling by pressing lightly in the center, if you don’t leave an indentation in the filling the filling should be set. Use the ‘cook more’ function if the filling is still loose. Let the tart cool before topping with glaze.
To prepare the glaze: mix powdered sugar with lemon juice and zest. Glaze should be about the thickness of corn syrup but not as thick as frosting and able to be drizzled over the tart. Add a small amount of water, ¼ tsp at a time to thin glaze, if needed. Drizzle the glaze over the tart and continue to cool until ready to serve.
Tip: You will need a lot of lemon zest for this recipe. Use about 7-8 lemons to get the amount of zest you need and use the lemons for the fresh lemon juice.
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