This classical dessert is ideal for any occasion. The tart lemon
taste is the perfect accompaniment to chicken or fish.
Ingredients for Crust:
- 1 cup flour
- ¼ cup powdered sugar
- pinch of salt
- 6 tbsps unsalted butter, chilled, cut into ½-inch cubes
- 4 tsps heavy whipping cream
- 1 egg white, beaten
Preheat oven to 350°F. In a food processor, combine flour, sugar
and salt. Pulse 5 seconds. Add butter, and pulse until coarse meal
forms. Add cream, 1 tablespoon at a time and continue to pulse until
moist clumps form. Gather dough into ball and flatten into disk.
Wrap and chill 2 hours. On lightly-floured surface, roll dough into
12-inch circle. Place dough in 9-inch tart pan with removable bottom.
Fold overhanging dough into side of pan to form double-thick sides.
Bake crust 18 minutes or until golden. While baking, brush inside
of crust twice with beaten egg. If you notice crust beginning to
bubble, press with back of fork. Be careful to maintain oven temperature.
Ingredients for Filling:
- ¾ cup sugar
- ¾ cup heavy whipping cream
- 4 large egg yolks
- 2 large eggs
- ½ cup fresh lemon juice
- 1 tbsp finely-grated lemon peel
- 2 tbsps sugar
- Lemon slices (optional)
Preheat broiler. In a mixing bowl, whisk ¾ cup sugar, cream,
egg yolks and eggs. Blend well. Add lemon juice and lemon peel.
Pour filling into warm crust. Bake 30 minutes or until filling is
slightly puffed at edges and set in center. Cool 1 hour. Place tart
on baking sheet. Cover edge of crust with foil to prevent burning.
Sprinkle tart with remaining sugar. Broil tart 2 minutes or until
sugar is melted and caramelized, turning baking sheet while broiling
for even browning. Place on rack to cool until topping is crisp.
Push bottom of tart pan up to release tart. Place on serving platter
and garnish with lemon slices.