Lemon Tart Recipe

🧂 Ingredients

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• 3 ½ ounces 7 tablespoons unsalted butter, cold
• 3 tablespoons cold water
• 2/3 cup granulated sugar
• 4 teaspoons finely grated lemon zest
• 2/3 cup freshly squeezed lemon juice
• 4 ounces 8 tablespoons unsalted butter
• ¼ cup crème fraîche
• 2 large eggs
• 3 large egg yolks
• Lemon zest
• Fresh lemon slices
• Crème fraîche or whipped cream

Instructions

• 1 Gather all the ingredients needed for the pastry dough.
• 2 In a small mixing bowl, whisk together the flour, salt, and sugar until evenly
  combined. Using a pastry cutter, fork, or food processor on pulse mode,
  incorporate the cold butter into the flour mixture. Continue blending until the
  mixture reaches a coarse, sandy texture with small pea-sized bits of butter
  still visible.
• 3 Drizzle the cold water over the mixture, gently tossing it until the dough comes
  together and holds its shape. Form the dough into a thick disc, wrap it tightly
  in plastic wrap, and refrigerate for several hours before rolling.
• 4 Preheat the oven to 375°F and place a rack in the center. Roll out the chilled
  dough into a circle large enough to fit a 10-inch fluted tart pan. Carefully
  press the dough into the pan, ensuring it reaches up the sides, and trim any
  excess.
• 5 Line the tart shell with parchment paper and fill it with pie weights or dried
  beans to prevent puffing. Bake for 15 minutes, then remove the weights and
  parchment. Continue baking for another 5 minutes until lightly golden. Set aside
  to cool completely in the pan.
• 6 Gather the ingredients for the filling.
• 7 Set up a double boiler over medium-low heat, or use a large heatproof bowl over
  a saucepan with a few inches of simmering water, ensuring the bowl does not
  touch the water. Add the butter and crème fraîche, stirring until the butter
  melts and the mixture is smooth and warm. Remove from heat and set aside.
• 8 In another heatproof bowl over the double boiler, whisk together the eggs, egg
  yolks, and sugar until the mixture becomes slightly pale. Slowly incorporate the
  lemon juice while continuously stirring. Cook for 3 to 4 minutes, stirring
  constantly, until the mixture thickens.
• 9 Add the reserved butter-crème fraîche mixture and the lemon zest, stirring until
  fully blended. Continue cooking for another 3 minutes until the filling is
  warmed through and velvety.
• 10 Reduce the oven temperature to 300°F.
• 11 Carefully pour the filling into the prepared tart shell, smoothing it out
  evenly. Bake for 15 to 20 minutes, or until the filling is set and takes on a
  golden hue.
• 12 Allow the tart to cool in the pan on a wire rack for 15 minutes before serving.
  It can be enjoyed at room temperature or chilled for a firmer texture. Garnish
  with lemon zest, fresh citrus slices, or a dollop of crème fraîche or whipped
  cream, if desired.

Nutrition Info