Easy Lemon Tart Recipe

By Preppy Kitchen · 90 min

Ingredients

Instructions

1. Whisk the egg yolk and cold cream in a small bowl and set aside.
2. In a large bowl, whisk together the flour, sugar and salt. Add the cubed butter and work it in with a pastry cutter or your hands until crumbly with pea-sized pieces. Drizzle in the yolk mixture and mix with a fork or knife.
3. Knead briefly in the bowl to form one ball, shape into a disk, wrap tightly and chill for about 1 hour.
4. Roll the dough into a circle on a lightly floured surface and fit it into a 9-inch tart pan, pressing up the sides and trimming the edges flush with the top. Prick the bottom all over with a fork and freeze for about 30 minutes.
5. Meanwhile, preheat the oven to 375°F.
6. Place the frozen crust on a baking sheet and bake for about 20 minutes until light golden. Reduce the oven to 350°F.
7. While the crust bakes, whisk the eggs and yolks together in a medium bowl. Set a fine sieve over another medium bowl.
8. In a medium pot, combine the sugar, butter, lemon zest and lemon juice over medium heat. Stir often until the butter melts and the mixture just starts to bubble, then remove from heat.
9. Slowly drizzle the hot butter mixture into the eggs while whisking vigorously.
10. Return the mixture to the pot over low heat and whisk constantly until it thickens, just starts to bubble and reaches about 170°F. It is ready when it coats the back of a wooden spoon and leaves a track when a finger is swiped across.
11. Strain the curd through the sieve to remove any cooked bits. Pour into the tart shell and smooth the surface.
12. Bake for 10 minutes, or until the edge is just set. Cool at room temperature for 1 hour, then refrigerate for 2 hours before serving.

Summarized from Preppy Kitchen's video. Watch it for the details.

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