Classic Lemon Tart

By Reneeb

Tart and tangy but still deliciously sweet, this impressive dessert is creamy, delicate and oh so easy!

Ingredients

• FOR FILLING:
• 1 1/4 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lemon zest, about 1 lemon
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 egg yolk
• 2 eggs
• 5 egg yolks
• 1 cup granulated sugar
• 1/3 cup 35% cream
• 2/3 cup lemon juice, about 3 lemons
• icing sugar for dusting

Preparation

Step 1

1. Position rack in bottom of oven. Preheat to 350F. Combine flour with sugar and lemon zest in a food processor and whirl until mixed. Add butter and egg yolk. Whirl just until crumbs start to clump together, about 1 min. Transfer dough to centre of a 9-in. tart pan with 1 1/8-in. sides and a removable bottom. Press dough from middle of pan to edges. Using fingertips, press dough up edges of pan until even with rim. Line pastry with a large sheet of parchment paper. Fill with dried beans or pie weights to hold pastry in place while it bakes. Place tart pan on a baking sheet. Bake on bottom rack 25 min.
2. Whisk eggs and egg yolks with sugar in a large bowl until mixed. Whisk in cream, then lemon juice. After crust has baked 25 min, remove parchment and beans. Pour filling through a sieve into crust. Return tart (on baking sheet) to bottom rack and bake until edges of filling start to bubble and centre looks smooth, 30 min. Filling should jiggle a bit when pan is lightly shaken. Cool completely on a rack. Refrigerate at least 1 hour to set filling. To unmold tart, rest pan on an overturned bowl and let rim slip away from base. Loosen tart from the base with a thin metal spatula. Sift icing sugar overtop just before serving. Will keep well, refrigerated, up to 2 days.

Prep Tip:

Use the bottom of a large measuring cup to evenly press dough for crust.