Lemon Tart
Makes one 10 inch round tart.
  • 1+1/2 Cups All-Purpose Flour
  • ⅛ Teaspoon Salt
  • 1 Stick Butter (1/2 Cup), Room Temperature
  • ¼ Cup White Granulate Sugar
  • 1 Egg, lightly beaten.
  • 1 Cup Freshly Squeezed Lemon Juice (about 6 lemons)
  • Zest of 1 Lemon, finely grated
  • 1 Cup White Granulated Sugar
  • 12 Tablespoons Unsalted Butter, cut into pieces
  • 4 Large Eggs
  • 4 Large Egg Yolks
  1. Prepare the crust first. Whisk together salt and flour. Set aside.
  2. Beat together butter and sugar until light and fluffy. With mixer on low, gradually add beaten egg. Mix until incorporated.
  3. Add flour and mix until ball forms - it will be crumbly at first, but it will eventually come together.
  4. Butter the bottom and sides of a 9 or 10inch removable bottom tart pan. Place the dough into the prepared pan and with your fingertips, evenly press the dough onto the bottom and up the sides of the tart pan. Poke the bottom of the crust with the tines of a fork. Place crust in freezer for 15 to 20 minutes.
  5. Preheat oven to 400F.
  6. Place tart pan on a baking sheet and bake crust for 5 minutes at 400F. Decrease oven temperature to 350F and bake for an additional 10 to 15 minutes, until lightly golden brown.
  7. Remove from oven and let cool while you prepare lemon curd filling.
  8. Prepare filling. In a medium sized bowl, whisk together eggs and egg yolks. Set aside. Also, have a mesh strainer at the ready.
  9. in a medium sized saucepan, combine lemon juice, zest, sugar, and butter. Place over medium-low to medium heat and cook until butter melts. Stirring occasionally.
  10. Once butter is melted, slowly whisk about ½ cup of the warm lemon mixture into the eggs, stirring constantly, to warm(or temper) them.
  11. Scrape the warm egg mixture back into the saucepan with the remaining lemon mixture and cook over low heat, stirring constantly, until mixture thickens - about 20 minutes.
  12. Place mesh strainer over a medium sized bowl and strain mixture, pressing the mixture through with a rubber spatula.
  13. Pour mixture into pre-baked tart shell and place in oven (at 350F) for about 5 to 10 minutes to set the filling.
  14. Remove from oven and let cool completely before serving. Serve with a sprinkle of powdered sugar.
Recipe by Fork Vs Spoon at http://forkvsspoon.com/lemon-tart/