Lemon Tart
This recipe belongs to Laura Calder.
For Pastry Shell:
1.5 cups all-purpose flour
2 T sugar
pinch of salt
7 T chilled unsalted butter, cut into pieces
1 egg, separated
1/4 cup water
For Filling:
2 eggs
2 egg yolks
2/3 cup sugar
grated zest of 2 lemons
2/3 cup lemon juice (from 3 large lemons)
1/2 cup creme fraiche, sour cream, or heavy cream
confectioner's sugar
>how to make<
(for pastry shell)
*Combine the flour, sugar, and salt into a large bowl.
*Add the butter and pinch into coarse crumbs with your fingers.
*Make a well in the center and add the egg yolk and water.
*Pinch just to combine, then knead only once or twice with the heel of your hand.
*Gather the dough into a ball and press into a disk.
*Wrap in plastic, and refrigerate to rest 1 hour.
*Refrigerate the egg white for later.
*Preheat the oven to 375 degrees.
*Roll the pastry into a circle slightly larger than you think you need.
*Drape into the tart shell, pressing to fit, and leave it draping a good inch over the outside edges.(This prevents it from sinking down the sides and turning into a hard pancake.)
*Line the pastry with parchment and pour in dried beans.
*Bake until completely cooked, 15 to 20 minutes.
*Remove from the oven, and remove the weights.
*Brush the bottom with a bit of the egg white, lightly beaten to seal it and keep the crust crisp.
*Scrape around the top edge of the tart with a sharp knife to remove the pastry overhang.
(for filling)
*Preheat the oven to 350 degrees.
*Beat together the eggs, yolks, and sugar in a bowl.
*Add the lemon zest and juice, mixing well.
*Whisk in the cream.
*Pour into the prebaked tart shell.
*Skim off any surface foam.
*Bake until just set for 20 minutes.
*Let cool, dust with confectioners' sugar, and serve.
Labels: lemon curd recipe, lemon tart recipe, lemon zest, sweet pastry shell, tart recipe