Classic Lemon Tart
Ingredients
Lemon Curd
-
6
large
egg yolks
-
½
cup
granulated sugar
-
1
tablespoon
lemon zest
-
½
cup
fresh lemon juice
-
⅕
teaspoon
salt
-
6
tablespoons
unsalted butter
Sweet Tart Crust
-
1 ¼
cups
all-purpose flour
-
¼
cup
granulated sugar
-
¼
teaspoon
salt
-
4
oz
cold butter
-
1
large
egg
Instructions
- Prepare a double boiler and whisk together egg yolks, sugar, lemon zest, lemon juice, and salt until blended.
- Cook the mixture over low heat while whisking until thickened, about 10 minutes.
- Remove from heat and whisk in butter pieces until melted and combined.
- Cool the lemon curd in a bowl covered with plastic wrap.
- In a food processor, combine flour, sugar, and salt for the tart crust.
- Add cold butter and pulse until crumbly, then add egg and pulse until clumps form.
- Shape the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Roll out the dough and place it in a tart pan, then freeze for 30 minutes.
- Preheat the oven to 375°F and bake the crust with weights for 20 minutes.
- Remove weights and bake for an additional 10 minutes until golden.
- Fill the cooled tart shell with lemon curd and refrigerate for at least 4 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
374
Total fat
24g
Total carbohydrates
35g
Total protein
5g
Sodium
239mg
Cholesterol
214mg
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