A sweet (and tart) ending to my New England Soiree. This Lemon tart is pretty easy to make, you just have to keep an eye on the eggs when you make the curd, or else you’ll end up with scrambled eggs.
Perfect for citrus season!
There are two ways to get the caramelized top: one would be with a torch, which I think is your best bet. I used the broiler and got too much uneven color for my taste, but it was just as good anyways
Adapted from here
2 1/2 cups flour
3 tablespoons sugar
2 sticks of butter, cut into small pieces
2 egg yolks
1/4 cup ice water
For the filling:
9 egg yolks
zest and juice of 7 lemons
1 3/4 cups sugar
2 1/2 sticks butter, softened
1. Make the tart shell: in a food processor, combine flour and sugar. Add butter and process until it resembles coarse meal (10-20 seconds). In a small bowl, lightly beat the egg yolks and water. With the machine running, add the mixture in a stream through the tube. Pulse until the dough holds together without being wet (do not process for more than 30 seconds). flatten dough into a disk and refrigerate for 1 hour.
2. Pre-heat oven to 350ºF. Roll the dough out and onto a tart mold. Chill for 15 minutes. Place parchment paper and pie weights or beans and bake for 10 minutes. Take the weights off and bake for an additional 10 minutes.
3. Make the filling: In a large saucepan, combine eggs, egg yolks, lemon zest, lemon juice and sugar over low heat and whisk until incorporated. Add half of the butter and keep whisking. Once the mixture thickens enough to coat the back of the spoon, add remaining butter and stir until very thick. If mixture curdles, you can fix it by straining into a bowl and cooling it over an ice bath.
2. Remove mixture from heat and continue stirring until warm, or cool over ice bath to speed process.
3. Spoon the filling in the pastry shell and caramelize the top with a torch or broiler. Cool in refrigerator before serving.