Basic French Styled Lemon Tart

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   PASTRY.

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   With a pastry cutter or potato ricer begin to incorporate the sugar and butter.

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   Combine flour until resembles course crumbs.

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   Add water, vinegar and vanilla (if you choose) and combine until it holds together when pressed.

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   Press into a 9-inch flan or spring form pan.

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   Cover the bottom and sides evenly.

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   Chill for 15 minutes.

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   Pierce pastry with a fork, cover with foil and bake at 375 for 20 minutes remove the foil and bake until lightly golden.

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   LEMON CURD.

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    In a small saucepan combine remaining 1/4 cup sugar, lemon zest and orange juice.

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    Simmer over low until zest is softened and translucent and sugar has entirely dissolved.

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    Once done, remove from heat allow to cool and then add to fresh lemon juice.

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    With an electric mixer mix 3 egg whites and 1 egg yolk with 1/2 cup sugar.

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    Blend until creamy.

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    Add remaining 2 yolks.

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    Blend.

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    While mixing with a spatula, drizzle in warm lemon juice into egg mixture.

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    Fill pastry shell and bake at 350F for 20-30 minutes until firm but not too golden.

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    If the top is browning, cover with foil.

* Per serving · 4 servings · Values may vary.

No additional tips available.