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This month's recipe is the perfect dessert for spring and early summer. It is my Lemon Lover's Tart and consists of two layers of lemon - one a baked lemon custard and the other a refreshing homemade lemon curd.

I use one of my favorite crust recipes for this tart. The tart shell has cornmeal as well as cornstarch in it. This combination makes a crust that is more shortbread cookie than pie crust. I also do not roll out the crust. Instead, I use my fingers to press the crust into the shell. I call it my "play dough" crust! The prebaking of the crust ensures that the finished tart will have a crisp bottom.

Recipe of the Month

Lemon Lover's Tart
Serves 8 to 10

Pastry Shell

½ cup (1 stick) unsalted butter, at room temperature

¼ cup sugar

1 egg yolk

1 egg

1 ¼ cups flour

¼ cup cornstarch

1/3 cup cornmeal

1 to 2 tablespoons cold water (enough to hold the pastry together)

Lemon Filling

Grated zest and juice of 2 lemons

4 large eggs

¾ cup granulated sugar

¾ cup heavy cream

Lemon Curd

1/3 cup plus 1 tablespoon granulated sugar

3 large eggs

¼ cup lemon juice

1 teaspoon finely grated lemon zest

3 tablespoons unsalted butter, cut into piece


*To make the pastry crust* Spray a 10 inch fluted tart pan with a removable bottom with nonstick food spray. Line the bottom with parchment paper. Preheat the oven to 325 degrees. Place the butter and sugar in the bowl of a food processor. Pulse to combine. Add the yolk and the egg, then the remaining ingredients (except the water). Add enough water to make a dough that just holds together.

Use your hands to "pat" the dough into the prepared pan. I like to keep about 2 tablespoons of dough to repair any "cracks" that may happen during the prebaking process. Chill the pastry lined tart pan in the freezer for 30 minutes or overnite. This helps keep the tart dough from shrinking during the baking process.

Prebake the tart pan. Place foil in the frozen tart shell and line with pie weights or dry beans. I use beans then reuse them for other tart shell bakings. Place on a baking sheet and bake for 10 minutes in the preheated oven. Carefully remove the foil and the pie weights/beans. Bake for another 10 minutes. This will prebake the tart dough so that it is cooked on the bottom before filling the tart with the lemon filling. If there are any cracks in the tart shell, use the reserved pie crust dough do repair them.

Prepare the lemon filling While the tart shell is baking, combine all the ingredients for the lemon filling. Place filling in a pitcher. When the tart shell is done baking, keep it in the oven. Carefully pour the tart filling into the shell WHILE IT IS IN THE OVEN. This will help you avoid spilling any of the liquid tart filling. Bake until set - about 25 to 30 minutes. The tart will be slightly brown on top and will be firm to the touch. Remove and let cool to room temperature.

To prepare the lemon curd Place the egg, sugar and lemon juice in a saucepan. Place on medium heat and whisk constantly until combined and mixture begins to thicken.

Add lemon zest.
Add the butter with the zest and whisk, off heat, to combine.
Let cool for 15 minutes then top tart with the lemon curd. I use a small off set spatula to smooth out the lemon curd. Refrigerate for 3 hours or up to one day before serving. Garnish with whipped cream, powdered sugar, fresh mint and berries.