From Baking: From My Home To Yours by Dorie Greenspans
Note:
For this recipe you will need a candy thermometer and a blender or food
processor.
Serves
8-10
Ingredients:
For the crust
• 1 ½ cups all purpose flour
• ½ cup confectioners sugar
• ¼ teaspoon salt
• 1 stick + 1 tbsp unsalted butter, very cold, cut into pieces
• 1 egg yolk, lightly whisked
For the lemon cream
• 1 cup sugar
• Grated zest of 3 lemons
• 4 eggs
• ¾ cup lemon juice (4-5 lemons)
• 2 sticks + 5 tbsp (10.5 oz) unsalted butter, room temperature, cut into
pieces
Directions:
For the crust:
§ To make the crust, put the flour, icing sugar and salt in a food processor and pulse to combine.
§ Add the butter and pulse until the mixture is coarse, around the size of oatmeal and/or peas.
§ Add the egg yolk a little at a time, pulsing after each addition and then processing in 10-second pulses once the whole egg has been added until the dough forms clumps.
§ Turn the dough onto a flat work surface and lightly knead the dough until all dry ingredients are just incorporated.
§ Butter a 9 inch fluted removable-bottom tart pan.
§ Press the dough into the pan evenly. Freeze for about an hour.
§ Preheat the oven to 375°F.
§ Butter the shiny side of a piece of aluminum foil and fit it tightly against the crust.
§ Bake for 25 minutes.
§ Carefully remove the foil, and press the dough down gently if it has puffed using the back of a spoon.
§ Return it to the oven for another 8 minutes, or until it is beautifully golden brown.
For the cream:
§ Simmer a little water in a saucepan.
§ Put the sugar and lemon zest in a large heatproof bowl.
§ Off the heat, rub the mixture together with your fingers until the sugar is moist, grainy and aromatic.
§ Whisk in the eggs and then the lemon juice.
§ Set the bowl over the pan of water and whisk continuously until it reaches 180°F
§ As it gets close to temperature it will start to thicken. This can take up to 10 minutes, so be patient!
§ Remove the cream from the heat and strain it into the blender.
§ Discard any solids. Let the cream stand at room temperature for about 10 minutes, or until it cools to 140°F
§ Turn the blender on high, and add the butter a few pieces at a time.
§ Scrape down the sides to incorporate the butter.
§ Keep the machine on for 3-5 minutes once the butter is in to ensure a perfect lemon cream
§ Pour into an air-tight container and refrigerate for at least 4 hours (it will keep in the fridge for up to 4 days).
Assembly:
§ When you are ready to assemble the tart, whisk the cream to loosen it and spoon it into the tart shell.
§ Serve the tart or refrigerate as needed.