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Ingredients
Lemon crust
- 250 g cold butter, cubed
- 400 g flour
- 100 g powdered sugar
- zest of 1 lemon
- 2 egg yolks
- 2-3 tablespoons ice cold water
Lemon Filling
- 500 ml heavy cream
- 250 g sugar
- 9 eggs
- 250 ml lemon juice (about 8 medium lemons)
- zest of 2 lemon
Ingredients
Lemon crust
Lemon Filling
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Instructions
Lemon Crust
- In a food processor, combine butter, flour, powdered sugar and lemon zest until it resembles bread crumbs.
- Add the egg yolk while the machine is on. Pulse for about 5 times.
- While the machine is on, add 2 tablespoons of the ice cold water. Mix together until it becomes a ball.
- Separate into 2 discs and wrap in plastic wrap. Chill in the refrigerator for about 15 minutes.
- Preheat oven to 350 degrees F. Gently shape the crust into a tart pan that has a removable bottom.
- Put aluminum foil on top of the crust and put weight on top of the aluminum foil. Bake for 10 minutes.
- Take out the aluminum foil and the top and bake again for another 10 minutes. Set aside to cool.
Lemon filling
- In a saucepan, heat up the cream and sugar. Whisk together so the sugar dissolves. DO NOT BOIL. Only heat up until there are bubbles on the side.
- In a stand mixer, mix together the eggs. Gently pour in the hot cream into the eggs and mix again.
- Add the lemon zest and lemon juice and mix again.
- Put the crust inside the oven and pour the filling into the crust. Be careful so that it won't overflow.
- Bake for 20-30 minutes. The tart should look set and the center still jiggles.
- Let cool at room temperature before putting it in the refrigerator. Chill for 2 hours before serving so it will set.
Recipe Notes
Adapted from : Simply Delicious
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