How do I stop my lemon tart from cracking?

I was once told that the tarts crack because they lose moisture. They then sink and crack. Check that you have blind baked your pastry enough - this helps stop it absorbing moisture from the filling. Also, try brushing the pastry with butter before you put the filling in.

Why is my lemon tart runny?

Why is my lemon tart runny? If your lemon tart is runny, the mostly likely cause is not cooking the filling long enough. It should be nicely thickened when you pull it off the stove.

Why is my lemon tart grainy?

Avoid Over-cooking The Curd Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling.

Why does my tart have a soggy bottom?

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Why does my lemon tart taste eggy?

Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

How can I thicken my tart filling?

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

Why is my lemon tart not setting?

If the filling is runny and flowing out of the tart when you cut into it, then it is likely that the curd was not cooked for quite long enough. You need to be patient when cooking citrus curds as if you heat the mixture too quickly then it can curdle and become lumpy. You need to keep a low heat and stir constatntly.

Why is my tart cracking?

Zestful Kitchen tells us "the most common reason why your tart cracked is because the oven was too hot." It's easy to be tempted by the lure of the myth that jacking up the oven temp will lead to a faster bake. But recipes have been painstakingly developed to help you achieve the best possible result.

How do you fix a cracked tart?

While pie is still hot fill with a paste made from 1 part butter 2 parts flour. Gently and carefully fill crack and smooth bake for 5-10 min until dry at 375F.

How do you stop pastry from cracking?

Here then, in brief, are the 5 things you can do to help prevent your pie dough from cracking. Make sure you cut the fat in enough. ... Add the water all at once. ... Knead the dough once. ... Put the dough in a plastic freezer bag and roll it out to about 8 inches in diameter. More items... Nov 8, 2013

How do you keep a pie from cracking?

To avoid this, make sure to allow your pie to cool down completely before chilling. Pro tip: when your pie is done baking, shut the oven off and leave the pie inside with the oven door slightly ajar (you can prop it open with a wooden spoon). Let the pie slowly cool in the oven just like a meringue.

Shortbread Lemon Tart Recipe (2024)

Posted: 12/22/2016

Reviews Jump to Recipe

Perfectly sweet and perfectly tart, this Shortbread Lemon Tart Recipe tastes like the best lemon bars in pie form.

PIN IT FOR LATER!

Yum

You guys – I almost failed. Back in January, I claimed 2016 as the Year of Pie. I’m a bit pie obsessed, so I thought it would be fun to post a new pie every month. And it has been fun. I’ve made all kinds of pies, and have even found a few new favorites. I posted a new pie every month, and even two in November.

But then December hit. And I almost forgot. After 11 months, I almost failed on the 12th month. I was sitting down, going through my schedule, when I realized that I didn’t even schedule a pie for December. Oops.

So I went through my growing list of recipes that I wanted to try, and came across an eggnog pie that I’ve had bookmarked for some time now. I knew that it was late in the month, and that you all would probably be over Christmas recipes by this point, but I wanted to try it anyway. So I made it. It was at night, and in the middle of getting kids ready for bed. I made the filling, and put it in the refrigerator to cool while I put the kids to sleep. When I went to clean up the kitchen later, I noticed the bowl of gelatin on the counter that I was supposed to put in the filling. Big mistake.

So I decided to give it another try. I had enough ingredients, so I whipped up the filling again. And this time, I remembered the gelatin. It was getting late, so I put it into the fridge to cool. And then totally forgot about it. Until the next morning. At this point, the filling was too set up to actually put into the pie crust and make it work. Fail #2.

Ingredients

Lemon Filling:

▢ 4 large eggs
▢ 1/3 cup fresh lemon juice
▢ 1 1/2 cups granulated sugar
▢ 1 tablespoon lemon zest
▢ 1 tablespoon orange zest
▢ 1/3 cup butter melted
▢ powdered sugar for topping

Shortbread Crust:

▢ 2 cups all-purpose flour
▢ 1/2 cup powdered sugar
▢ 3/4 cup cold butter cut into cubes

Instructions

Preheat the oven to 350ºF.
In a blender, combine the eggs, lemon juice, granulated sugar, lemon zest and orange zest. Process on high until smooth. Add the butter, replace the cover, and blend again on high until smooth. Set aside.
In a food processor, combine the flour and powdered sugar. Pulse a few times to combine. Add the butter and continue to pulse until the mixture looks sandy and the butter is fully incorporated into the flour and sugar.
Place an 11-inch tart pan on a baking sheet. Pour the crust mixture into the pan. Press the mixture firmly and evenly into the bottom and up the sides of the pan.
Pour the filing into the crust, then transfer the tart into the oven. Bake until the center is almost set, 30-35 minutes.
Cool the tart completely. When ready to serve, sprinkle powdered sugar over the top and cut into slices.

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