Lemon Tart (French)

By WisconsinMike

Ingredients

• Pastry:
• 2 T. heavy cream
• 1 large egg yolk
• 1 1/4 C. plus 2 T. all purpose flour, plus more for dusting
• 2 T. sugar
• Pinch of salt
• 1 stick cold unsalted butter cut into 1/4 inch dice
• Filling:
• 4 large eggs
• 4 large egg yolks
• 1 C. sugar
• 1 C. fresh lemon juice (from about 6 lemons)
• Pinch of salt
• 1 stick plus 2 T. cold unsalted butter, cut into tablespoons
• Lightly sweetened whipping cream, for serving

Preparation

Step 1

1. Make the pastry: In a small bowl, whisk the cream with the egg yolk. In a large bowl, combine the 1 1/4 C. plus 2 T. of the flour with the sugar and salt. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal. Using a rubber spatula, gently stir in the yolk mixture. Using your hands, gently knead the pastry just until it comes together. Wrap in plastic, flatten it into a disk and refrigerate at least 1 hour.

2. Preheat the oven to 375 degrees and coat a 9 inch fluted tart pan with a removable bottom with vegetable oil spray. On a floured work surface, roll out the pastry to a 12 inch round and ease it into the pan, pressing it into the corners. Roll the rolling pin over the tart pan to cut off any excess pastry. Refrigerate 10 minutes.