Lemon Tart

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup cold butter, cubed
• 0.25 cup granulated sugar
• 1 large egg yolk
• 0.25 teaspoon salt
• 4 large eggs
• 0.75 cup granulated sugar
• 0.5 cup fresh lemon juice
• 2 tablespoons lemon zest
• 0.5 cup heavy cream
• 2 tablespoons butter
• 0.25 teaspoon salt
• 1 tablespoon powdered sugar for dusting

Instructions

1. Make the crust by combining flour, sugar, and salt in a bowl
2. Cut in cold butter until mixture resembles coarse crumbs
3. Mix in egg yolk until dough forms
4. Press dough into a 9-inch tart pan with removable bottom
5. Refrigerate crust for 30 minutes
6. Preheat oven to 375°F (190°C)
7. Prick crust with fork and bake for 12-15 minutes until lightly golden
8. Remove crust and reduce oven temperature to 350°F (175°C)
9. Whisk together eggs and sugar until pale and thick, about 3 minutes
10. Stir in lemon juice, lemon zest, heavy cream, butter, and salt
11. Pour filling into pre-baked crust
12. Bake for 20-25 minutes until filling is set but slightly jiggles in center
13. Cool completely on wire rack for at least 2 hours
14. Refrigerate for at least 4 hours or overnight before serving
15. Dust with powdered sugar just before serving

Notes

• Chill tart dough before baking to prevent shrinking
• Pre-bake the crust to ensure a crispy, not soggy, bottom
• Use fresh lemon juice for best flavor; bottled juice is less vibrant
• The filling will continue to set as it cools; slight jiggle in center is normal
• Store covered in the refrigerator for up to 3 days
• Bring to room temperature for 15 minutes before serving for best texture
• Use a bench scraper or offset spatula to help remove tart from pan