Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- Pinch kosher salt
- 1/4 cup granulated sugar
- 4 ounces unsalted butter cold and cubed
- 1 egg yolk
- 1 1/2 tablespoons heavy cream
For the Filling:
- 3/4 cup fresh lemon juice
- 1 1/2 tablespoons lemon zest
- 1 1/2 cups granulated sugar
- 6 ounces unsalted butter
- 6 large eggs
- 3 egg yolks
Instructions
- In a mixing bowl, combine flour, salt, and granulated sugar.
- Incorporate cubed butter into the flour mixture. Mix until it achieves a crumbly texture. Add the egg yolk and heavy cream and mix gently until a dough forms.
- Press the dough into a disc, wrap in plastic, and chill in the refrigerator for 1 hour.
- Press the chilled dough into a 9-inch tart pan and prick the bottom with a fork. Chill in the freezer for 30 minutes.
- Preheat oven to 375°F. Bake crust for 20 minutes or until golden. Cool.
- In a saucepan, combine lemon juice, lemon zest, sugar, butter, eggs, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Strain the mixture into the cooled tart crust. Bake at 350°F for 10 minutes or until the edges are set. Chill in the fridge for 2 hours.
