French Lemon Tart
French Lemon Tart

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, french lemon tart. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

French Lemon Tart is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. French Lemon Tart is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook french lemon tart using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make French Lemon Tart:
  1. Make ready PASTRY
  2. Get 2 tablespoons heavy cream
  3. Prepare 1 egg yolk large
  4. Make ready 1 1/4 cups all-purpose flour plus 2 tablespoons
  5. Make ready 2 tablespoons sugar
  6. Get Pinch salt of
  7. Make ready 1 unsalted butter stick cold , cut into cubes
  8. Prepare FILLING
  9. Get 4 eggs large
  10. Get 4 egg yolk large
  11. Prepare 1 cup sugar
  12. Prepare 3/4 cup lemon juice fresh (squeezed from about 6 lemons)
  13. Make ready 2 lemons zest of
  14. Take Pinch salt of
  15. Take 1.5 unsalted butter sticks cold , cut into cubes
  16. Prepare cream whipped , for serving
Steps to make French Lemon Tart:
  1. THE PASTRY… In a small bowl, whisk the cream & egg yolk.
  2. In a large bowl, combine the 1 1/4 cups plus 2 tablespoons of flour with the sugar and salt. Cut the butter into the dry ingredients until the mixture resembles coarse meal. Using a spatula, stir in the yolk mixture. With your hands, knead the pastry just until it comes together. Wrap in plastic and refrigerate for at least 1 hour.
  3. Preheat the oven to 375° and coat a 9-inch fluted tart pan with vegetable oil spray. On a floured work surface, roll out the pastry to a 12-inch round and place it into the pan, pressing it into the corners.
  4. Bake in the center of the oven for 20-25 minutes, until golden brown. Let cool completely.
  5. MEANWHILE, MAKE THE FILLING In a large saucepan, combine the whole eggs, egg yolks, sugar, lemon juice and salt and whisk until smooth. Cook the custard over moderate heat, whisking constantly, until thickened, about 3 minutes. Remove from the heat and add the butter a few pieces at a time, gently whisking until incorporated. Scrape the filling into the cooled tart shell and refrigerate until chilled, about 2 hours.
  6. Serve with whipped cream for a light refreshing dessert.

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