Lemon tart in buckwheat crust

Shortcut two days of labor into a few hours to make this silky filling that has a mirror finish

Clockwise from top left: slice of tart; whole tart; candied petals; slice out of tart; candying petals

There are mainly two kinds of lemon tart, and you can break them down into stove-top curd that fills a pre-baked crust, and filling that is baked in crust. Usually, you only find the baked tarts in restaurants due to the steps of chilling the filling overnight and reheating it before it goes into a low oven to set the custard. This method also produces a glass-like finish on top, and when baked perfectly, the filling is incredibly smooth—sliceable, but softer than most curds, and it doesn’t use butter so the end result tastes lighter as well.

I worked out a way to shorten the mixing/baking time and still produce the silkiest baked lemon tart I’ve ever had.

Method for candying flowers and best flowers to choose are at the end of the recipe.