Lemon Tart

Ingredients

• 200g All-purpose flour
• 100g Cold butter
• 50g Powdered sugar
• 1 Prise Pinch of salt
• 1 Egg yolk
• 4 Large lemons (juice and zest)
• 200g Granulated sugar
• 4 Eggs
• 100ml Heavy cream
• 1 EL Cornstarch

Instructions

1. For the shortcrust pastry: In a bowl, combine flour, powdered sugar, and salt. Add cold butter in small pieces and rub with fingertips until the mixture resembles coarse crumbs. Add egg yolk and 1-2 tablespoons of ice-cold water, then quickly knead into a dough. Wrap in plastic film and chill in the refrigerator for 30 minutes.
2. Preheat the oven to 180°C (350°F). Roll out the dough on a lightly floured surface and line a 24 cm (9.5 inch) tart pan. Prick the bottom several times with a fork. Line with parchment paper, fill with baking weights, and blind bake for 15 minutes. Remove baking weights and bake for another 5-7 minutes until lightly golden. Let cool.
3. For the lemon filling: In a saucepan, whisk together lemon juice, lemon zest, sugar, eggs, heavy cream, and cornstarch. Heat over medium heat, stirring constantly, until the mixture thickens and begins to simmer. Do not boil.
4. Strain the lemon filling through a fine-mesh sieve to ensure a smooth consistency. Pour the filling into the pre-baked tart shell.
5. Bake the tart in the preheated oven at 150°C (300°F) for another 25-30 minutes, until the filling is set at the edges but still slightly wobbly in the center.
6. Let the tart cool completely, then chill in the refrigerator for at least 2 hours or overnight to set. Optionally dust with powdered sugar or garnish with whipped cream before serving.

Nutrition