Lemon Tart🍋

Prepare the crust by combining 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl, stirring until well combined. Next, use a pastry cutter or fork to cut in 1 stick of diced cold unsalted butter (8 tablespoons).

Once the butter is cut in, the mixture should look like small pebbles. Stir in 1/3 cup of cold water until everything comes together. The dough will look shaggy at first, but gently knead it until it forms a smooth, cohesive ball.

Flatten the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

On a lightly floured surface, roll the dough into a circle that’s a couple of inches larger than your tart pan. Carefully transfer it to an 11-inch round fluted tart pan with a removable bottom, pressing the dough into the edges and trimming any excess.

Chill the crust in the refrigerator for 1 hour, or in the freezer for 30 minutes, to help it hold its shape during baking. Preheat the oven to 400°F during the last 20 minutes of chilling the crust. Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 to 12 minutes, just until the edges start to turn very lightly golden. Remove the parchment and weights, then prick the bottom of the crust 6 to 8 times with a fork. Return it to the oven and bake for another 8 to 12 minutes, until the entire crust is golden brown. Let it cool to room temperature before adding the filling.

Preheat oven to broil. Set up a double boiler. Bring about 2 inches of water to a boil in a saucepan. Make sure that the water is shallow enough so that it doesn't touch the bottom of the mixing bowl once the bowl is set on top of the saucepan. Heat on medium heat.

In the bowl, whisk together 2 whole eggs, 2 egg yolks, and 3/4 cup of granulated sugar until smooth and well combined. Reduce the heat under the saucepan so the water is at a gentle simmer, not a full boil. Using an oven mitt, place the bowl on top of the saucepan and hold it steady while you whisk vigorously and continuously, keeping the eggs moving so they thicken without scrambling.

The egg mixture will start to thicken and become frothy.

Whisk in half of the lemon juice while the bowl is still over the simmering water, continuing to whisk constantly so the mixture stays smooth and the eggs don’t curdle.

Add the remaining lemon juice and half of the cubed butter to the bowl, whisking vigorously and continuously to keep the mixture smooth. Continue adding the remaining butter a little at a time, whisking after each addition until it’s fully melted and incorporated. The curd will thicken as you whisk, and the whole process should take about 6–7 minutes.

Mixture should be a thick pudding like consistency. Pour the lemon mixture into the prepared tart crust.

Place the tart on a baking sheet, then under the broiler, and leave the oven door slightly cracked so the heat doesn’t build too intensely. Keep a close eye on it — don’t step away — and let the top brown just until it develops a light brûlée effect. Once it’s golden, remove the tart from the oven. Let it cool completely, then refrigerate until fully set.

Dust the tart with powdered sugar if desired.

Garnish with raspberries.

Enjoy!

Love lemon and citrus desserts? Here are a few of our favorites:

• Moist Lemon Bread with Lemon Glaze
• Lemon Mousse
• Italian Lime & Mint Granita
• Raspberry Lemon Streusel Coffee Cake
• Lemon Curd Rolls with Lemon Cream Cheese Frosting
• Easy Puff Pastry Lemon Rolls with Coconut
• Lemon Curd🍋