Lemon Tart with Cream
Makes 1 tart, serves 8
Read the original post here.
Adapted from Alice Medrich, Pure Dessert. I modified this recipe in two ways, one intentional, one not so. I added brown sugar to the crust to give it some extra umph because I think the slight caramel flavor works well with the lemon. As for the unintentional modification: when I went to fill the tart at Jill’s, I found the lemon filling didn’t spread all the way around. I topped it with the cream to repair the tart’s looks, and then it turned out we liked it better that way-it gave much needed sweetness to the puckery lemon curd.
Ingredients
For the crust:
8 tablespoons unsalted butter, melted
2 tablespoons sugar
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1/8 teaspoons salt
1 cup all-purpose flour
For the filling and cream:
Grated zest of half a washed lemon
1/4 cup lemon juice
1/4 sugar
3 tablespoons butter
1 large egg
1 large egg yolk
3/4 cup heavy cream
2 tablespoons confectioners sugar
Preheat the oven to 350°F.
Combine the crust ingredients and stir to distribute evenly. Press into a 9 1/2″ fluted tart pan. Make sure to distribute evenly, especially along the sides.
Bake for 20 minutes until firm and a deep golden brown. Set aside.
To make the filling, combine the lemon zest, juice, sugar, and butter in a small sturdy saucepan and bring to a simmer over low heat. Meanwhile, beat the egg and egg yolk in a small heatproof bowl. Carefully ladle a little of the hot mixture over the eggs, stirring constantly. Then scrape it all back into the saucepan and stir constantly until the curd has thickened.
Pour the curd into the crust then return the tart to the oven for about 5 minutes. Remove, and cool to room temperature. Whip the cream, then spread it evenly across the lemon. Serve small wedges.
