Lemon Tart

This lemon tart is intensely lemony. I insist on using fresh lemons. Use their zest, juice, and pulp. If you want a more delicate version, replace part of lemon puree in the recipe with heavy cream. This lemon tart is pretty tart. If you like it sweeter, add more sugar. Double the amount of sugar, and you’ll get the sweetness of commercially baked lemon tart. This lemon tart has a silky smooth texture. If you like it more thick and stable, add more flour or cornstarch. Double the amount of flour, and you’ll get the texture of commercially baked lemon bars.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Measure the first 4 (dry) ingredients in the list and transfer them into the food processor jar. Using the S-shaped knife, process them at high speed to mix them well for about 1 minute.

Step 2

Measure frozen butter, dice it, and add to the jar. Process it at high speed for about 1 minute to mix it well with dry ingredients.

Step 3

Add egg yolk and process at high speed until it moistens dry ingredients and becomes a dough with just a few loose crumbs. Transfer the dough and the bits from a jar onto a working surface and knead them together a few times. Do not overwork it.

Step 4

Roll the dough between two parchment sheets into 10" diameter rounds and place it into a fridge to harden.

Step 5

Prepare 8" D tart mold. Peel off the parchment paper from both sides of the dough and place it on the mold, making sure it's centered. Do not force it down. Let it become more pliable as it warms up. Gently lift the edges letting the center sink inside. Be patient and slow. The dough will go in without much force when ready. Use your fingers to gently press the corners and remove any extra dough sticking out the edges. Freeze for at least 2 hours before baking. The dough should be completely frozen before baking.

Step 6

Prepare and measure lemon puree.

Step 7

Meanwhile, measure all ingredients for the lemon filling. Combine them with a whisk in a saucepan. Constantly whisking, cook over medium heat until mixture thickens (160F). Turn off the heat and continue whisking — you are distributing left-over heat and evaporating more moisture.

Step 8

Preheat oven 350F, convection. Bake frozen tart crust for 15 minutes.

Step 9

Scoop filling into the pre-baked tart shell and bake for another 5 minutes. Transfer tart to a wire rack to cool, then refrigerate. When chilled, dust with powdered sugar and decorate with your favorite toppings.

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