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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a tasty tart. Adapted from America's Test Kitchen. I used meyer lemons because they're easy to find here, but regular lemons, or even limes would be wonderful. Ingredients:
crust |
1 egg yolk, large |
1 tbsp heavy cream |
1/2 tsp vanilla |
1 1/4 cup ap flour |
2/3 cup powdered sugar |
1/4 tsp salt |
8 tbsps butter, cut into pieces, chilled |
filling |
7 large egg yolks |
2 large eggs |
1 cup plus 2 tbsp sugar |
1/4 cup meyer lemon zest |
2/3 cup fresh squeezed lemon juice |
4 tbsp butter, cut into pieces |
1 tsp heavy cream |
pinch salt |
Directions:
1. To make tart crust: Whisk together egg yolk, cream, and vanilla.
2. If you have a food processor, mix together flour, sugar, and salt, or mix by hand.
3. Scatter the butter pieces over the flour mixture. If using a food processor, pulse using short pulses, about 15. If doing by hand, cut butter into flour using a pastry blender or your hands.
4. Add the egg mixture to the flour/butter mixture, until the dough comes together (about 12 sec in processor).
5. Turn the dough out onto a sheet of plastic wrap and press into a 6 disk. Wrap and refrigerate at least one hour.
6. Garnish with whipped cream and/or berries.
7. Let chilled dough warm slightly at room temp and roll out to fit 9 tart pan (or individual tart pans). Freeze the tart dough in its pan ~30 minutes.
8. Adjust oven rack to middle position and preheat oven to 375oF. Press a large sheet of foil into the bottom of the tart, and fill with beans or pie weights. Bake 30 minutes. Remove foil and weights, bake until the crust is golden, about an additional 5-10 minutes.
9. While crust is baking, prepare filling.
10. In a stainless steel sauce pan (large), whisk together eggs, egg yolks and sugar. Whisk in lemon juice, zest, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the curd thickens to a thin, sauce-like consistency, about 5 minutes.
11. Strain the curd through a fine mesh strainer, immediately. Stir in heavy cream.
12. Pour curd into still warm crust. Bake 10-15 minutes, the center should jiggle slightly.
13. Transfer tart to cooking rack and let cool to room temperature.
14. Serve, or chill. Best if eaten within several hours.
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