Ingredients:

  • 1 3/4 cups (225g) all-purpose flour, plus extra for dusting
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 2-3 tablespoons ice water
  • 1 cup (200g) granulated sugar
  • 4 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) fresh lemon juice (from about 4-5 lemons)
  • Zest of 2 lemons
  • 2 tablespoons unsalted butter, melted

Instructions:

  1. Combine flour and sugar in a bowl. Cut in cold butter until mixture resembles breadcrumbs. Add egg yolk and ice water; mix until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Roll out chilled dough and fit into the tart pan. Trim edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and paper; bake for another 5-10 minutes, or until lightly golden.
  3. In a saucepan, whisk together sugar, eggs, lemon juice, lemon zest, and cream. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon and reaches 170-175°F (77-79°C). Remove from heat and stir in melted butter.
  4. Pour the lemon filling into the pre-baked pastry shell. Bake at 325°F (160°C) for 20-25 minutes, or until the filling is set but still has a slight jiggle in the center. Let cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving. This delicious Lemon Tart is ready!