Lemon Tart

Lemon tarts are the best dessert I think, I mean anything with lemon and I'm all smiles, but then add some sugar and pastry, whoa ! So this tart recipe is super simple and quite sexy when all said and done. Slice it up and serve with some fresh whipped cream and berries and you've got a party that might get outta control.

Serves: 6

Ingredients

Pastry

1 1/4 cup flour

1/3 cup sugar

1/4 tsp salt

1/2 cup butter

Filling

2 cup lemon juice

3 cup sugar

4 whole eggs

4 egg yolks

350 g ( 2 cups ) butter

Preparation

Pastry

• preheat oven to 375F or 190C.
• in a food processor, combine flour, sugar, salt, and butter, and process until large moist crumbs form.
• transfer the dough to a round tart pan (9inch or 13cm in diameter).
• with floured fingers press the dough into the pan (you can use the bottom of a measuring cup to press the crust into the pan).
• freeze until firm (around 15min).
• take out the freezer, and prick all over with a fork and cover with aluminium foil.
• bake until golden for 25 min.
• take off the foil and press down the crust with the back of a spoon.
• allow to cool on a wire rack.
• Place on a baking tray.

Filling

• add lemon juice, sugar and eggs all together in a glass bowl, and transfer to a double boiler - heat a pot of water and place the bowl on top, were making a zabayon essentially - tempering the eggs without cooking them.
• whisk it up for about 10 mins - constantly whisking until it turns a lighter yellow color and thickens up a bit, but do not scramble the eggs, or your in trouble.
• after you remove from the bottom pot, add in the butter in chunks and whisk up until melted.
• pour filling into cooled pie crust and set in fridge for an hour plus.
• garnish with whipped cream and berries if desired, or simply sprinkle over top some icing sugar- chefs choice.