Lemon Tart

1. 1

   Combine flour, 1/4 cup sugar and a pinch of salt. Add butter, egg yolks and 2 tbsp cold water. Mix using the dough hook of a mixer then knead with your hands until smooth. Roll out on a lightly floured work surface into a 12 inch circle. Place in a greased, loose-bottomed 10 inch tart pan and press down lightly. Prick several times with a fork then chill for 30 mins.

2. 2

   Preheat oven to 400u00b0F. Line tart shell with parchment paper then add pie weights or blind baking beans and bake for 15 mins on bottom shelf of oven. Remove parchment and weights and bake for another 5-10 mins. Let cool in pan for 20 mins.

3. 3

   Turn oven down to 300u00b0F. Whisk whole eggs with remaining sugar for 2-3 mins until light and creamy. Add lemon juice and zest then fold in whipped cream. Transfer to cooled tart shell and bake on bottom shelf of oven for 40 mins. Let cool in pan on a wire rack for at least 1 hour. Dust with powdered sugar and place under broiler to caramelize. Let cool for 5-10 mins then remove from pan and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.