Lemon Tart
Ingredients
For the Crust:
1 cup all-purpose flour
2 1/2 Tbsp. granulated sugar
1/4 tsp. salt
6 Tbsp. cold unsalted butter, cut into 1/2 inch pieces
1 large egg yolk
4 tsp. ice water
For the Filling:
1 1/4 cups granulated sugar
1/3 cup cornstarch
2 Tbsp. all-purpose flour
1/2 tsp. kosher salt
5 large egg yolks
1/4 cup unsalted butter
1/4 cup fresh lemon juice (from 2 lemons)
1 Tbsp. lemon zest
For the Topping:
1 1/4 cups heavy cream
2 Tbsp. granulated sugar
1 tsp. vanilla extract
Fresh berries, for serving (optional)
Directions
For the crust: In a large bowl, whisk together the flour, sugar, and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. In a small bowl, stir together the egg yolk and ice water, then, using a fork, stir it into the flour mixture. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
2
On a lightly floured surface, roll the dough into an 11-inch circle. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes).
3
Preheat the oven to 400°F during the last 20 minutes of chilling the crust. Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 10 to 12 minutes. Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 8 to 12 minutes more. Let cool to room temperature.
4
For the filling: In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt. Gradually whisk in 1 1/2 cups of cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.
5
In a small bowl, whisk the egg yolks. While whisking, slowly add 1/4 cup of the hot sugar mixture to the egg yolks. Gradually stir the yolk mixture from the bowl back into the remaining sugar mixture in the saucepan. Return to medium heat and cook, stirring constantly, until a thermometer reads 175°F to 180°F, 1 to 2 minutes. Remove from the heat and immediately stir in the butter, lemon juice, and zest until the butter is completely melted. Pour the filling into the cooled tart crust. Let it cool for 15 minutes. Press a piece of plastic wrap onto the surface of the filling, then refrigerate for 4 hours.
6
For the topping: In a medium bowl, whisk together the cream, sugar, and vanilla until stiff peaks form, 1 to 2 minutes. Spread the whipped cream over the top of the chilled pie. Serve with fresh berries, if you like.