Lemon Tart

Classic Tart Dough 

- 1 1/4 cups all-purpose flour  

- 2/3 cup confectioner’s sugar  

- Pinch of salt  

- 1 stick (8 Tbsp) unsalted butter, cut into small cubes and chilled  

- 1 large egg yolk  

- 1 Tbsp heavy cream  

- 1 tsp vanilla extract  

1. Process the dry ingredients in a food processor until combined.  

2. Add the butter and pulse until the mixture resembles coarse cornmeal.  

3. Add the wet ingredients and continue processing until the dough just comes together.  

4. Transfer the dough onto plastic wrap and flatten it into a disk. Tightly wrap the dough and refrigerate for at least 1 hour.  

Lemon Tart 

- 1 recipe Classic Tart Dough  

- 6 large egg yolks and 2 large whole eggs  

- 1 cup granulated sugar  

- 2/3 cup lemon juice and 1/4 cup lemon zest (approximately 4-5 lemons)  

- 4 Tbsp (1/2 stick) unsalted butter, cut into small cubes  

- 2 Tbsp heavy cream  

1. Roll out the tart dough into a 9-inch tart pan and freeze for 20-30 minutes.  

2. Preheat the oven to 375°F.  

3. Blind bake the tart with pie weights until golden brown, about 30 minutes. Remove the pie weights and continue baking for an additional 5-10 minutes until the tart shell is fully baked. Remove from the oven and let it cool slightly.  

Curd:  

1. Whisk the eggs, sugar, and a pinch of salt in a medium saucepan.  

2. Cook over medium heat while stirring continuously until the mixture thickens slightly.  

3. Whisk in the cold butter until combined, then remove from heat and strain into a bowl. Stir in the heavy cream.  

4. Pour the lemon filling into the prepared warm tart shell. Bake until the filling is shiny but still jiggles slightly in the center when shaken, about 10-12 minutes. Allow the tart to cool completely before serving.  

Dust with confectioners’ sugar or serve with lightly whipped cream. Enjoy!