Preparation Tips

How to Make the Recipe

1. Prepare the Tart Crust:

   • Combine flour, powdered sugar, and salt in a bowl.
   • Add softened butter and mix until the mixture forms coarse crumbs.
   • Stir in egg yolk and add cold water, one tablespoon at a time, until the dough comes together.
   • Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

2. Preheat the Oven:

   • Set oven to 350°F (175°C).

3. Roll Out the Dough:

   • Roll out the chilled dough on a floured surface to fit a 12-inch tart pan.
   • Transfer to the pan and press the dough evenly into the bottom and sides.

4. Blind Bake the Crust:

   • Prick the dough with a fork. Line with parchment paper and add pie weights or dried beans.
   • Bake for 15 minutes. Remove weights and parchment, then bake for 10 more minutes until golden. Let cool.

5. Prepare the Lemon Filling:

   • In a bowl, whisk together sugar, eggs, and egg yolks.
   • Add lemon juice, zest, cream, cornstarch, and salt. Mix until smooth.

6. Fill the Crust:

   • Pour the lemon mixture into the cooled crust.

7. Bake:

   • Bake for 25-30 minutes until the filling is set but slightly jiggly.

8. Cool and Refrigerate:

   • Let the tart cool to room temperature. Refrigerate for at least 2 hours.

9. Serve:

   • Dust with powdered sugar and garnish as desired. Slice and serve chilled.

Highlight Key Techniques for Best Results

• Blind Baking: Ensures a crispy crust that doesn’t get soggy.
• Lemon Zest: Zest the lemons before juicing for maximum flavor.
• Straining the Filling: For a smoother texture, strain the filling before pouring into the crust.