Velvety lemon tart - house beautiful

8 servings

Ingredients

Quantity Ingredient
½ cup Unsalted butter, cut in pieces
¾ cup Sugar
½ teaspoon Pure vanilla extract
1 cup All-purpose flour
⅛ teaspoon Salt
⅔ cup Fresh lemon juice, strained
2 tablespoons Heavy cream
3 Eggs plus 2 egg yolks

Directions

In the bowl of a food processor, process butter a few seconds until creamy. Add ¼ C sugar and process for 20 seconds until the mixture is light and fluffy; with the motor off, scrape the bowl down once or twice with a rubber spatula during the process.

Add the vanilla and process 1 second. Combine the flour and salt and add to the food processor. Process until the dough comes together around the sides of the bowl; scrape down once and process for a few more seconds.

With lightly floured hands, press the dough evenly into a 9 inch tart pan with a removable bottom. Press a finger around the bottom edge of the tart, making sure that the dough is not too thick. Trim any excess dough draping over the top of the tart pan with a knife.

Lightly press the dough around the inside of the rim with your thumb all around the sides so that it extends about ⅛ inch above the rim of the pan. Prick the bottom of the dough all over with a fork. Chill the dough in the freezer for 30 minutes or overnight. Bake the frozen tart shell in a preheated 375'F oven for 20 to 25 minutes or until fully baked and golden brown. Cool the tart shell on a rack. Leave the oven on.

In a bowl, whisk the remaining sugar and lemon juice together.

Gradually whisk in the heavy cream, eggs and yolks. Combine thoroughly. Pour mixture into a saucepan and cook over medium heat, stirring constantly with a whisk, until it thickens and the whisk leaves a trail, about 4 minutes.

Strain the lemon curd into a bowl, pour it into the baked tart shell and return tart to the oven for 4 minutes. Cool tart on a rack and serve at room temperature. Before serving, carefully remove tart rim and bottom and slide the tart onto a decorative plate. Serves 8 to 10.

House Beautiful/March/94 Scanned & fixed by DP & GG

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