Lemon Tart
With a lemon crust and lemon filling that’s made with lemon juice and lemon zest, this tart will satisfy all lemon-lovers!!
Ingredients
Lemon crust
Lemon Filling
Instructions
Lemon Crust
  1. In a food processor, combine butter, flour, powdered sugar and lemon zest until it resembles bread crumbs.
  2. Add the egg yolk while the machine is on. Pulse for about 5 times.
  3. While the machine is on, add 2 tablespoons of the ice cold water. Mix together until it becomes a ball.
  4. Separate into 2 discs and wrap in plastic wrap. Chill in the refrigerator for about 15 minutes.
  5. Preheat oven to 350 degrees F. Gently shape the crust into a tart pan that has a removable bottom.
  6. Put aluminum foil on top of the crust and put weight on top of the aluminum foil. Bake for 10 minutes.
  7. Take out the aluminum foil and the top and bake again for another 10 minutes. Set aside to cool.
Lemon filling
  1. 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.
  2. In a stand mixer, mix together the eggs. Gently pour in the hot cream into the eggs and mix again.
  3. Add the lemon zest and lemon juice and mix again.
  4. Put the crust inside the oven and pour the filling into the crust. Be careful so that it won’t overflow.
  5. Bake for 20-30 minutes. The tart should look set and the center still jiggles.
  6. 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