Lemon Tart

1. 1

   Grate the peel from 1 of the lemons. Juice all of the lemons. Set aside. For the pastry, mix 1 stick of the butter, cubed, with the powdered sugar, flour, pinch of salt and the egg in a food processor until blended. Wrap the pastry in plastic wrap and refrigerate for 1 hour.

2. 2

   Preheat the oven to 400u00b0F. Roll out the pastry on a lightly floured surface to an 11 inch round. Press the pastry into the bottom and sides of a 9 inch tart pan with removable bottom. Trim the pastry. Prick the bottom and sides of the pastry with a fork. Line the pastry with parchment paper and fill with dried beans. Bake in the lower part of the oven for 10 mins. Remove the parchment paper and beans. Bake additional 10-15 mins until golden brown. Cool in pan on a wire rack.

3. 3

   For the tart filling, add enough water to the lemon juice to make 2 cups. Pour into a saucepan. Add the remaining 6 tbsp butter and 1 1/4 cups granulated sugar. Bring to a boil on medium heat. Mix the cornstarch with 4-5 tbsp water in a medium bowl to make a smooth thick paste. Whisk in the egg yolks until well blended. Whisk in 3 tbsp of the hot lemon sauce. Pour into the saucepan and bring just a boil. Pour into the tart shell. Let stand for 2 hours to set.

4. 4

   Whip the cream with the vanilla and remaining 1 tsp granulated sugar until soft peaks form. Spread over the lemon filling. Sprinkle with the grated lemon peel. Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.