Lemon Tart

Tarte Au Citron or Lemon Tart

3/4 cups granulated sugar

1/4 cup all-purpose flour

1 tablespoon cornstarch

1/4 teaspoon kosher salt

3 large eggs

3 large egg yolks

1/2 teaspoon vanilla extract

3/4 cup fresh lemon juice

1 recipe pastry dough

1. Preheat oven to 400°F.

2. Press the pastry dough into bottom and up sides of a 9-inch round removable-bottom tart pan. Refrigerate dough for 10 minutes. Remove from the refrigerator and top with a piece of parchment paper, letting ends extend over edges of the pan, add pie weights.

3. Bake for 10 minutes. Let cool slightly. Carefully remove paper and weights. With a fork, prick holes into the bottom of the crust. Bake until lightly golden brown and firm, about 5-6 minutes more. Remove from the oven, and let cool slightly. Reduce oven temperature to 300°F.

4. In a medium bowl, whisk together sugar, flour, cornstarch, and salt. In another medium bowl, whisk together eggs, egg yolks, and vanilla. Add sugar mixture to egg mixture, whisking to combine. Add lemon juice; whisk until smooth. Pour filling into warm crust.

5. Bake until set but still slightly jiggly in the center, 20 to 25 minutes. Let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight. Cover and refrigerate for up to 3 days.

Pastry Dough

2 tablespoons cold heavy cream

1 large egg

1/2 teaspoon pure vanilla extract

1 1/3 cups all-purpose flour

1/2 cup confectioners’ sugar

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1. Whisk the heavy cream, egg, and vanilla together in a small bowl. Set aside.

2. There are two options for this step: by hand using a pastry cutter or using a food processor. To use a pastry cutter: Whisk the flour, confectioners' sugar, and salt together in a medium bowl. Place the cubed butter on top and cut in using the pastry cutter until the entire mixture resembles pea-sized crumbs-- a few larger crumbs is OK. Pour the wet ingredients on top and stir to combine. You can use your hands to really get it all combined if needed. To use a Food processor: Place the flour, confectioners' sugar, and salt in a food processor. Pulse a few times to blend. Add the cubed butter and pulse until the mixture resembles pea-sized crumbs-- a few larger crumbs is OK. Add the wet ingredients, then pulse until the dough comes together and forms a ball.

3. Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days.