Lemon Tart

Makes one 9-inch tart

Serves 8 to 10

When buying lemons, look for firm ones that feel heavy for their size and give a little when squeezed; very hard lemons yield little juice. Dust with confectioners’ sugar before serving if desired.

1 recipe classic tart dough
7 large egg yolks
2 large eggs
1 cup (7 ounces) sugar
¼ cup grated fresh lemon zest (4 lemons)
⅔ cup fresh lemon juice (4 lemons)
Pinch salt
4 tablespoons (½ stick) unsalted butter, cut into 4 pieces
3 tablespoons heavy cream, chilled

1. Roll the dough out to an 11-inch circle on a lightly floured counter and fit it into a 9-inch tart pan with a removable bottom. Set the tart pan on a large plate and freeze the tart shell for 30 minutes.

2. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Set the tart pan on a large baking sheet. Press a double layer of foil into the frozen tart shell and over the edges of the pan and fill with pie weights. Bake until the tart shell is golden brown and set, about 30 minutes, rotating the baking sheet halfway through baking.

3. Carefully remove the weights and foil and continue to bake the tart shell until it is fully baked and golden, 5 to 10 minutes longer. Transfer the baking sheet to a wire rack and let the tart shell cool slightly on the baking sheet while making the filling.

4. Whisk the egg yolks and eggs together in a medium saucepan. Whisk in the sugar until combined, then whisk in the lemon zest, lemon juice, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and registers 170 degrees on an instant-read thermometer, about 5 minutes. Immediately pour the mixture through a fine-mesh strainer into a bowl and stir in the cream.

5. Pour the lemon filling into the warm tart shell. Bake the tart on the baking sheet until the filling is shiny and opaque and the center jiggles slightly when shaken, 10 to 15 minutes. Let the tart cool completely on the baking sheet, about 1½ hours. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and the tart pan bottom, and carefully slide the tart onto a serving platter or cutting board.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s