French Lemon Tart All Recipes Lemon Tart

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How to Make It

Step 1 Make the pastry

In a small bowl, whisk the cream accompanied by the egg yolk. In a big bowl, combine the 1 1/4 cups plus 2 tablespoons of flour accompanied by the sugar also salt. Using a pastry blender or 2 knives, cut the butter into the dried-up ingredients up to the mixture resembles coarse meal. Using a rubber spatula, gently stir within the yolk mixture. Using your hands, gently knead the pastry just up to it comes together. Wrap within plastic, flatten it into a disk also refrigerate for at smallest 1 hour.

Step 2 Make the pastry

Preheat the stove to 375° also coat a 9-inch channelled pie pan accompanied by a removable bottom accompanied by vegetable oil spray. On a floured work surface, turn out the pastry to a 12-inch round also simplicity it into the pan, pressing it into the corners. Roll the rolling pin over the pie pan to cut away any excess pastry. Refrigerate for 10 minutes.

Step 3 Make the pastry

Line the pie shell accompanied by parchment news also fill it accompanied by pie weights or dried beans. Bake within the center of the stove for 15 minutes. Carefully take out the news also weights also bake the pie shell for 20 minutes longer, up to golden brown. Let cool completely.

Step 4 Meanwhile, make the filling

In a large, heavy saucepan, combine the total eggs, egg yolks, sugar, lemon juice also seasoning also whisk up to smooth. Set a strainer over a plate near the stove. Cook the custard over mild heat, whisking constantly, up to thickened adequate to coat the back of a spoon, about 3 minutes. Remove from the heat also add the butter a few pieces at a time, gently whisking up to incorporated. Immediately strain the padding into the bowl. Scrape the padding into the cooled pie shell also refrigerate up to chilled, about 2 hours.

Step 5 Meanwhile, make the filling

Remove the pie ring also cut the pie into wedges. Serve accompanied by whipped cream.