Ingredients
- 2 tablespoons heavy cream
- 1 large egg yolk
- 1 1/4 cups plus 2 tablespoons all-purpose flour
- plus more for dusting
- 2 tablespoons sugar
- Pinch of salt
- 1 stick cold unsalted butter
- cut into 1/4-inch dice
- 4 large eggs
- 4 large egg yolk
- 1 cup sugar
- 1 cup fresh lemon juice (from about 6 lemons)
- Pinch of salt
- 1 stick plus 2 tablespoons cold unsalted butter
- cut into tablespoons
- Lightly sweetened whipped cream
- for serving
Instructions
- Make the pastry In a small bowl, whisk the cream with the egg yolk.
- In a large bowl, combine the 1 1/4 cups plus 2 tablespoons of flour with the sugar and salt.
- Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal.
- Using a rubber spatula, gently stir in the yolk mixture.
- Using your hands, gently knead the pastry just until it comes together.
- Wrap in plastic, flatten it into a disk and refrigerate for at least 1 hour.
- Make the pastry Preheat the oven to 375 and coat a 9-inch fluted tart pan with a removable bottom with vegetable oil spray.
- On a floured work surface, roll out the pastry to a 12-inch round and ease it into the pan, pressing it into the corners.
- Roll the rolling pin over the tart pan to cut off any excess pastry.
- Refrigerate for 10 minutes.
- Make the pastry Line the tart shell with parchment paper and fill it with pie weights or dried beans.
- Bake in the center of the oven for 15 minutes.
- Carefully remove the paper and weights and bake the tart shell for 20 minutes longer, until golden brown.
- Let cool completely.
- Meanwhile, make the filling In a large, heavy saucepan, combine the whole eggs, egg yolks, sugar, lemon juice and salt and whisk until smooth.
- Set a strainer over a bowl near the stove.
- Cook the custard over moderate heat, whisking constantly, until thickened enough to coat the back of a spoon, about 3 minutes.
- Remove from the heat and add the butter a few pieces at a time, gently whisking until incorporated.
- Immediately strain the filling into the bowl.
- Scrape the filling into the cooled tart shell and refrigerate until chilled, about 2 hours.
- Meanwhile, make the filling Remove the tart ring and cut the tart into wedges.
- Serve with whipped cream.
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