Lemon Tart

Delicious Lemon Tart

Ingredients for Dough:

• 5 1/4 oz butter, softened
• 3 oz confectioner's sugar
• pinch of salt
• 2 egg yolks
• 9 oz cake flour, sifted
• 1 to 2 T ice water, if needed

Ingredients for Filling:

• 5 oz lemon juice
• 5 eggs
• 7 oz sugar
• 5 oz heavy cream

Directions: How to make lemon tart?

Making the Tart Shell

1. In a medium-to-large mixing bowl, cream butter, sugar and salt until light and fluffy. Add egg yolk one at a time and continue to mix.

2. Add cake flour all at once and mix slowly to just combine. If the dough is too dry add a bit of ice water and wrap the dough well and refrigerate.

3. Preheat oven to 350 deg F and on a lightly floured marble or wooden surface roll out the pastry dough in between 2 sheets of plastic wrap.

4. Roll out the dough over a buttered tart ring, placing a piece of parchment paper over the dough and fill with pie weights. Bake dough until golden, remove from oven and set aside.

Making the Filling

Lower oven to 300 deg F.

5. In a separate mixing bowl, add eggs and sugar. Whisk until smooth.

6. Add heavy cream. Continue to whisk until well combined.

7. In another mixing bowl, zest lemon as desired. Add lemon juice and set aside for a few minutes.

8. Combine lemon juice into egg/sugar mix through a strainer. Stir gently to avoid bubbles in the mix.

9. Pour filling into tart shell and bake for 25 to 30 minutes until the filling has cooked.

10. Dust with powdered sugar and serve!