Classic Lemon Tart is an elegant dessert with "Wow" factor that's really quite easy. The pastry is crisp and cookie-like, so it's much easier to get right than a flaky pastry. Some versions call for cooking a lemon curd and pouring it into a fully baked tart shell; others for cooking the filling, pouring it into the tart shell and baking it. This one is the kind with the uncooked filling baked in a prebaked tart shell.
I use all organic ingredients and have done for decades. Even if you aren't into organic, do try to get lemons that haven't been sprayed and waxed because you'll be zesting that outer layer of peel.
1/4 packed cup (1 ounce/28 grams) unsifted powdered sugar
1/4 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 tablespoon water, milk or cream
3/4 cup (5.25 ounces/149 grams) sugar
1/2 cup (4 ounces/118 ml) heavy cream
1/2 cup (4 ounces/118 ml) freshly squeezed lemon juice
2 tablespoons finely grated lemon zest from unsprayed lemons
1/8 teaspoon salt
* Don't throw away the scraps; they make wonderful cookies (maybe 2 or 3 of them). Just press them out and throw them on the baking sheet next to the tart tin.
4 While pastry is cooling, make the filling. In 2-quart bowl (I use a 2-quart glass measure), whisk together eggs, sugar, cream, lemon juice, lemon zest and salt until well combined. Let stand until pastry is ready.
Disclosure: ThermoWorks, makers of the new and improved Thermapen, provided a TimeStick for review purposes and three for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!