Recipe Index

Ingredients

• 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
• 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 1/2 cups water
• 1/4 cup unsalted butter
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1 tbsp lemon zest
• 1 1/4 cups heavy cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• Fresh berries, for serving (optional)

Method

1. Make the crust: pulse the flour, sugar, and salt in a food processor, then add the cold butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and ice water and pulse just until a dough forms.
2. Press the dough into a disk, wrap, and refrigerate for at least 1 hour.
3. Roll the dough out on a lightly floured surface into an 11-inch round and fit it into a 9-inch tart pan with a removable bottom. Trim the excess, prick the base with a fork, and freeze for 15 minutes.
4. Heat the oven to 375°F. Line the shell with parchment and pie weights and bake for 20 minutes. Remove the weights and parchment and bake 8 to 10 minutes more, until golden. Cool completely.
5. Make the filling: whisk the sugar, cornstarch, flour, and kosher salt in a medium saucepan, then whisk in the water. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5 minutes.
6. Whisk the egg yolks in a bowl. Slowly whisk in about 1 cup of the hot mixture to temper them, then pour the yolks back into the pan. Cook, stirring, for 2 minutes more, until thick and glossy.
7. Remove from the heat and stir in the butter, lemon juice, and lemon zest until the butter melts. Pour the filling through a sieve into the cooled crust and smooth the top.
8. Press plastic wrap directly onto the surface and refrigerate for at least 4 hours, preferably overnight, until firmly set.
9. Whip the heavy cream with the 2 tablespoons sugar and the vanilla to soft peaks. Serve the tart in slices with a dollop of whipped cream and fresh berries, if you like.

Prep: 35 min · Cook: PT0S · Total: 7 h 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data