Creamy Lemon Tart

When I have a few hours to get creative in the kitchen, my favorite thing to make is a tart. There is something about a tart that is elegant yet simple, and at the same time artistic and beautiful. I can’t think of anything better than that! This creamy lemon tart can be served plain, or topped with fresh berries and/or whipped cream. I made 2 different versions below.

This recipe starts with a simple tart crust. You can either make one or buy one.

Here is my tart shell recipe for 1 – 8″ tart.

Ingredients:

1 large egg yolk
1 Tbsp heavy cream
1/2 tsp. vanilla
1 1/4 c all purpose flour
2/3 c confectioner’s sugar
1/4 tsp salt
8 Tbsp cold, unsalted butter, cut into 1/2″ cubes

Whisk together the egg yolk, cream and vanilla. Set aside.

Combine flour, sugar, and salt in a large mixing bowl. Stir together. Add cubed butter, and cut in with a pastry cutter, til you have a coarse mixture. Pour this into a stand mixer bowl, with a paddle attachment. (You can use a food processor if you prefer).

Pour the egg mixture over the flour mixture. Blend on med. just til the dough comes together. Turn out onto a cutting board, and press together into a 6″ disc, wrap in plastic, and refrigerate for about 1 hour.

Now make the tart shell. Spray a tart pan with a removable bottom, with cooking spray. Remove the dough from refrigerator. Place on a floured surface, and roll out to a 13″ circle. Place the dough into the tart pan, making sure it is gently pressed into the corners. Cut off the excess dough – so it is level with the top of the pan. Freeze for about 20 min.

Preheat oven to 350 degrees.

Remove the tart from the freezer. Line the dough with a piece of aluminum foil, and fill with pie weights, or dry beans.

Place tart on a baking sheet, and bake for 20 minutes. Remove from the oven, and take out the foil and pie weights or beans. Return to the oven for another 5 min, til lightly golden on the edges. Allow to cool completely.

Next make the LEMON CURD FILLING.

Ingredients:

2 large eggs, plus 2 egg yolks
3/4 c granulated sugar
1 Tbsp fresh lemon zest
1/2 c freshly squeezed lemon juice
2 Tbsp heavy cream
1/2 c unsalted butter, cut into 8 slices

Using a medium heatproof bowl, add eggs, sugar, lemon zest, lemon juice, and heavy cream. Whisk to combine.

Place the bowl over a saucepan with about 2″ of water in it. Turn heat to medium. Whisk CONSTANTLY, for 10 – 20 minutes. Check temp using an instant read thermometer – to 170 degrees. Mixture will thicken towards the end of that time.

Remove from heat, and pour mixture through a fine mesh sieve. Add butter slices 1-2 at a time, whisking til melted and smooth. This will help develop the creamy, silky texture.