Ingredients
- Crust:
- 1 2/3 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup cold butter
- 2 egg yolks
- 1 tsp vanilla extract
- Filling:
- 1 cup lemon juice
- 1/2 cup butter, melted
- 1 Tbsp grated lemon peel
- 1 cup sugar
- 6 egg yolks
- Candied Lemon Garnish:
- 1 cup granulated sugar
- 1 cup water
- 2 Tbsp light corn syrup
- 3 - 4 fresh lemons, thinly sliced
Preparation
Step 1
In a bowl, combine flour and sugar. Cut in butter, using a pastry blender, until mixture looks like coarse meal. Combine egg yolks and vanilla; beat well. Add to flour mixture. Stir with a fork until dough forms a ball. Turn dough out onto a sheet of waxed paper. Gently knead just until smooth. Gather into a ball; chill dough for 30 minutes. Preheat oven to 450 degrees.
remove dough from refrigerator; gently press into the bottom and up the sides of a 10-inch tart pan. Line inside of pastry with heavy-duty foil. Bake for 10 minutes. Remove from oven. Remove foil; prick bottom and sides of pastry and return to oven for 4 minutes more. Cool slightly before filling.
Meanwhile, reduce oven temperature to 400 degrees. Whisk together lemon juice, melted butter and lemon peel. Add sugar. Add egg yolks, one at a time, beating until smooth. Pour mixture immediately into partially baked pastry crust. Bake 20 minutes or until crust is golden and filling is set. Remove from oven and cool completely.
Combine sugar, water and corn syrup in a large skillet; bring to a boil over medium heat. Bil several minutes, without stirring, to thicken slightly. Reduce heat; add lemon slices and simmer 3-5 minutes to heighten color. Do not overcook.
Lift lemon slices from syrup; arrange slices on a flat surface and cool. Continue simmering, without stirring, another 5-10 minutes, or until syrup consistency has been reached. Remove from heat and cool to room temperature. arrange lemon slices over top of tart. Drizzle the top with cooked lemon syrup just before serving.