Lemon Tart

🧂 Ingredients

• 1 egg yolk
• 1 tablespoon heavy cream
• ½ teaspoon vanilla
• 1 ¼ cup flour
• ⅔ confectioners sugar
• ¼ teaspoon salt
• 8 tablespoons unsalted butter

  cut into cubes
• 2 eggs
• 7 egg yolks
• 1 cup sugar
• ¼ cup lemon zest
• ⅔ cup lemon juice
• 1 Pinch of salt
• 4 tablespoons unsalted butter

  cut into pieces
• 3 tablespoons heavy cream

Instructions

• 1 In a bowl, whisk together the egg yolk, heavy cream, and vanilla.
• 2 In a food processor, combine the flour, confectioners sugar, and salt.
• 3 Add the cubed butter to the food processor and pulse until the mixture resembles
  coarse crumbs.
• 4 Add the egg yolk mixture to the food processor and pulse until a dough forms.
• 5 Form the dough into a disk and place it into a Ziploc bag. Chill the dough in
  the refrigerator for at least 1 hour.
• 6 Roll the dough out into an 11-inch circle.
• 7 Place the dough into a tart pan that is on a sheet pan and gently push it into
  the corners.
• 8 Cut off any extra dough from the top of the pan.
• 9 Loosely wrap the tart shell in plastic and put it in the freezer for 30 minutes.
• 10 Preheat the oven to 350 degrees Fahrenheit.
• 11 Line the tart shell with 2 layers of tinfoil and fill with pie weights or 2 cups
  of uncooked rice.
• 12 Bake the crust for 30 minutes.
• 13 Remove the weights and foil.
• 14 Whisk together the eggs and yolks in a medium saucepan.
• 15 Whisk in the sugar, lemon zest, lemon juice, and salt.
• 16 Add the butter and cook over medium heat until the mixture thickens and the
  temperature reaches 170 degrees Fahrenheit.
• 17 Immediately pour the mixture through a fine mesh strainer into a separate bowl.
• 18 Stir in the heavy cream.
• 19 Pour the filling into the baked tart shell.
• 20 Bake the tart for 10 to 15 minutes, or until the center still has a little
  jiggle.
• 21 Cool the tart completely.
• 22 Remove the outer rim of the tart pan.
• 23 Decorate the tart with sweetened whipped cream, if desired.

Nutrition Info