Danielle Alvarez's shaker lemon tart

This pie originated in Ohio in America's Midwest, crafted by the Shaker community. Meyer lemons - with a thinner and less tart skin - are traditionally used, as the whole citrus is used in this recipe.

Credit: Danielle Abou Karam

• serves

  8

• prep

  30 minutes

• cook

  1 hour

• difficulty

  Mid

Ingredients

Pastry

• 340 g plain flour
• 1 tsp fine salt
• 2 tsp caster sugar, plus extra, for sprinkling
• 200 g cold, unsalted butter, chopped
• 160 ml iced water
• 1 egg, lightly beaten with a dash of water, for brushing

Filling

• 3 Meyer lemons (see Note)
• pinch of salt
• 250 g caster sugar
• 3 eggs
• 3 tbsp plain flour
• 90 g unsalted butter, at room temperature
• whipped cream and creme fraiche, to serve

Chilling time: 1 hour

Resting time: 2 hours

Instructions

1.  For the filling, using a mandolin, thinly slice the lemons and remove the seeds. Place the sliced lemons, salt and sugar in a bowl, stir to combine and stand for at least 2 hours or overnight if time permits.  
2. Meanwhile, for the pastry, place the flour, salt and sugar in a bowl and stir to combine. Using your fingertips, rub the cold chopped butter into the flour just until combined - you should still be able to see chunks of butter. Add the iced water and mix just until the pastry comes together. Shape into a disc, wrap in plastic wrap and refrigerate for 1 hour.
3. Preheat the oven to 180ºC. Place a baking stone or heavy–based baking tray in the oven to preheat. Lightly grease a 28-cm shallow fluted tart tin with removable base.
4. Cut the chilled pastry in half. Roll out each half on a lightly floured surface until 3-4 mm thick. Place one round on a baking paper-lined tray and refrigerate until needed. Gently line the greased tin with the other pastry round, leaving the sides overhanging and place on a baking tray. 
5. Whisk the eggs and flour in a bowl until smooth and well combined. Add the lemons with their syrup and then crumble in the butter in pieces. Stir to combine, then pour the lemon filling into the lined tin.
6. Brush the outside edge of the tart dough with the beaten egg and place the other pastry round on top and gently press. Using kitchen scissors, trim the pastry all the way around leaving a 2 cm overhang. Pinch the overhang together and then create a nice, twisted edge. Brush with beaten egg and sprinkle generously with extra sugar. Bake for 1 hour or until golden and set.
7. Remove from the oven and allow to cool slightly before gently removing the tin. Cool completely before slicing.
8. Serve with whipped cream and crème fraiche.

Note

• Meyer lemons are available from select greengrocers and the trees are widely available from nurseries. It’s worth using this variety for this recipe as the skin is thinner and less bitter than Lisbon and Eureka varieties.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photogrpahy by Danielle Abou Karam.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.