classic-lemon-tart

Ingredients

• 1.5 cup all-purpose flour
• 0.5 cup unsalted butter
• 0.75 cup granulated sugar
• 0.25 cup powdered sugar
• 0.25 teaspoon salt
• 4 piece egg yolks
• 2 piece whole eggs
• 0.5 cup fresh lemon juice
• 1 tablespoon lemon zest
• 0.25 cup heavy cream

Instructions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt.

3. 3

   Cut the unsalted butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

4. 4

   Press the mixture into the bottom and up the sides of a tart pan. Prick the bottom with a fork and chill for 15 minutes.

5. 5

   Blind bake the crust for 15 minutes, then remove the weights and bake for an additional 10 minutes until lightly golden. Let it cool.

6. 6

   In a separate bowl, whisk together the granulated sugar, egg yolks, whole eggs, fresh lemon juice, lemon zest, and heavy cream until smooth.

7. 7

   Pour the lemon filling into the cooled tart crust and bake for 20 minutes or until the filling is set but still slightly jiggly in the center.

8. 8

   Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours.

9. 9

   Serve chilled, optionally dusted with powdered sugar.