Marbled Lemon Tart With Sage Cornmeal Crust Recipe

Back to Marbled Lemon Tart with Sage-Cornmeal Crust All Reviews for Marbled Lemon Tart with Sage-Cornmeal Crust - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 mld102591_0507_lemontart.jpg

Ingredients Ingredient Checklist 1/4 teaspoon unflavored gelatin 1 tablespoon cold water 6 large egg yolks 1 cup sugar 1/4 teaspoon salt 1/2 cup fresh lemon juice 1/2 cup (1 stick) unsalted butter, cut into tablespoons Sage-Cornmeal Crust 3 tablespoons creme fraiche

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 mld102591_0507_lemontart.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

mld102591_0507_lemontart.jpg

mld102591_0507_lemontart.jpg

Ingredients

Ingredients

• 1/4 teaspoon unflavored gelatin 1 tablespoon cold water 6 large egg yolks 1 cup sugar 1/4 teaspoon salt 1/2 cup fresh lemon juice 1/2 cup (1 stick) unsalted butter, cut into tablespoons Sage-Cornmeal Crust 3 tablespoons creme fraiche

Directions

Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.

Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.

Spread curd into crust; smooth top. Dollop creme fraiche on top. Using a wooden skewer or the tip of a knife, swirl creme fraiche into curd to create a marbleized effect. Refrigerate until firm, at least 2 hours (or up to overnight).

Reviews (8)

 Add Rating & Review     59 Ratings   5 star values:        6    4 star values:        10    3 star values:        29    2 star values:        10    1 star values:        4        

Reviews (8)

Add Rating & Review     59 Ratings   5 star values:        6    4 star values:        10    3 star values:        29    2 star values:        10    1 star values:        4       

Add Rating & Review

59 Ratings 5 star values: 6 4 star values: 10 3 star values: 29 2 star values: 10 1 star values: 4

59 Ratings 5 star values: 6 4 star values: 10 3 star values: 29 2 star values: 10 1 star values: 4

59 Ratings 5 star values: 6 4 star values: 10 3 star values: 29 2 star values: 10 1 star values: 4

• 5 star values: 6 4 star values: 10 3 star values: 29 2 star values: 10 1 star values: 4

  Martha Stewart Member     Rating: 3 stars       05/07/2015   My first attempt was a complete flop. Never thickened, as others have stated. After that I watched the how to video where it says you should whisk over heat until it had the consistency of mayonnaise. So for my second attempt, I wisked over heat for 40 minutes. This time it set!! It tastes absolutely fabulous and has a Martha quality taste. Just wish there was a quicker way for it to thicken over the heat!  
  
  Martha Stewart Member     Rating: 5 stars       04/25/2014   Made this twice, great crust with a crunch that surprises you every bite. The sage offers a masculine earthiness to a bright, tart and seductive curd. Just wish my creme fraiche swirls were as nice as this pic! Rave reviews, will become my "go to."  
  
  Martha Stewart Member     Rating: Unrated       04/08/2012   Like all the others, I followed the recipe strictly and used an instant read thermometer (and yes, it had been tested in boiling water for accuracy), and my curd did not set -- delicious lemon soup, but a disaster as a dessert. Other lemon curd recipes recommend cooking to a temp of 170 degrees. I'll try this again once because the flavor was fantastic, but today's try was epic fail.  
  
  Martha Stewart Member     Rating: Unrated       03/27/2010   A lovely tart! Made it for the first time yesterday and it turned out perfect. Not living in the US, I couldn't find granulated gelatin so I used sheets of gelatin (the more common version of gelatin in continental Europe) - if you have the same trouble use 2 sheets, seems to be just the right amount.  
  
  Martha Stewart Member     Rating: Unrated       03/15/2010   I am sure this recipe is wonderful when it turns out. I have made it twice with newly purchased ingredients, neither time the lemon 'curd' thickened. Quite upset, now my mom will not have a birthday 'cake'...  
  
  Martha Stewart Member     Rating: Unrated       08/13/2009   I've made this twice and it turned out great. Because it you make the crust and later the filling, it really isn't that time consuming or difficult.  
  
  Martha Stewart Member     Rating: Unrated       03/08/2009   Thank you You saved me a lot of time!!!  
  
  Martha Stewart Member     Rating: Unrated       04/25/2008   I found this recipe to be extremely difficult. I was careful to use my thermometer and use fresh ingredients but after a lot of work, it never set up. I had lemon soup. I would not recommend this recipe for the feint of heart.  
  

  Martha Stewart Member

  Rating: 3 stars 05/07/2015

My first attempt was a complete flop. Never thickened, as others have stated. After that I watched the how to video where it says you should whisk over heat until it had the consistency of mayonnaise. So for my second attempt, I wisked over heat for 40 minutes. This time it set!! It tastes absolutely fabulous and has a Martha quality taste. Just wish there was a quicker way for it to thicken over the heat!

Rating: 3 stars

Rating: 5 stars 04/25/2014

Made this twice, great crust with a crunch that surprises you every bite. The sage offers a masculine earthiness to a bright, tart and seductive curd. Just wish my creme fraiche swirls were as nice as this pic! Rave reviews, will become my “go to.”

Rating: 5 stars

Rating: Unrated 04/08/2012

Like all the others, I followed the recipe strictly and used an instant read thermometer (and yes, it had been tested in boiling water for accuracy), and my curd did not set – delicious lemon soup, but a disaster as a dessert. Other lemon curd recipes recommend cooking to a temp of 170 degrees. I’ll try this again once because the flavor was fantastic, but today’s try was epic fail.

Rating: Unrated

Rating: Unrated 03/27/2010

A lovely tart! Made it for the first time yesterday and it turned out perfect. Not living in the US, I couldn’t find granulated gelatin so I used sheets of gelatin (the more common version of gelatin in continental Europe) - if you have the same trouble use 2 sheets, seems to be just the right amount.

Rating: Unrated 03/15/2010

I am sure this recipe is wonderful when it turns out. I have made it twice with newly purchased ingredients, neither time the lemon ‘curd’ thickened. Quite upset, now my mom will not have a birthday ‘cake’…

Rating: Unrated 08/13/2009

I’ve made this twice and it turned out great. Because it you make the crust and later the filling, it really isn’t that time consuming or difficult.

Rating: Unrated 03/08/2009

Thank you You saved me a lot of time!!!

Rating: Unrated 04/25/2008

I found this recipe to be extremely difficult. I was careful to use my thermometer and use fresh ingredients but after a lot of work, it never set up. I had lemon soup. I would not recommend this recipe for the feint of heart.

All Reviews for Marbled Lemon Tart with Sage-Cornmeal Crust

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Marbled Lemon Tart with Sage-Cornmeal Crust

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest