A delicious lemon tart with a sour lemon filling and a buttery lemon-vanilla sable crust. This dessert is great for any event because it tastes great and is full of citrus.
Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, chilled and cubed. 1 egg yolk. 1 tablespoon cold water. 4 large eggs. 3/4 cup granulated sugar. 1 tablespoon lemon zest. 1/2 cup fresh lemon juice. 1/2 cup heavy cream. 1 teaspoon vanilla extract. Powdered sugar, for dusting.
Instructions: Pulse flour, sugar, and salt together in a food processor. Pulse in the chilled butter until the mixture looks like big crumbs. Pulse in the egg yolk and cold water until the dough comes together. In a 9-inch tart pan, press the dough into the bottom and up the sides. Put it away for 30 minutes. Warm the oven up to 190C 375F. Put parchment paper around the edges of a chilled crust and fill it with pie weights or dried beans. First bake for 15 minutes. Then take out the parchment and weights and bake for another 10 minutes, or until the top is golden brown. Mix the eggs, sugar, lemon zest, lemon juice, heavy cream, and vanilla extract in a medium-sized bowl using a whisk. Add the lemon mix to the baked tart crust. Lower the oven temperature to 325F 160C and bake the tart for 25 to 30 minutes, or until the filling is mostly set around the edges but still a little wobbly in the middle. Set the tart on a wire rack to cool all the way down. Before you serve, sprinkle with powdered sugar.
Prep Time: 30 minutes
Cook Time: 55 minutes
40o E1
