I bought this cookbook, Luscious Lemon Desserts two years ago during a day trip to San Diego. I always keep my eyes open for possible cookbooks no matter where we go, and while at the Coronado Del Mar, my wife was window shopping in some random store and I saw this cookbook.
I have been looking at a few of the recipes in the book for some time, and decided to bake the tart. While at Costco last week, I bought a bag of lemons (seriously, what is the deal with 3 lemons being moldy within 2 days of getting home).
The list of ingredients is not very large and nearly everything should be in your pantry. The process is split up into 3 steps which is not too bad, but there are a few dirty utensils and bowls for such a small list of ingredients. The tart came out great has exceptional lemon flavor.
½ cup (1 stick) unsalted butter
2 tablespoons finely grated lemon zest
1 3/4 cups all-purpose flour
1¼ cups granulated sugar
2 pinches of salt
6 large eggs
1 cup fresh lemon juice
½ cup heavy (whipping) cream
Powdered sugar for dusting
1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Have ready an 11-inch tart pan with a removable bottom.
2. Melt the butter in a small saucepan over medium heat, add 1 tablespoon of the zest, and let stand for 5 minutes. Whisk together the flour, ¼ cup of the granulated sugar, and a pinch of salt in a medium bowl. Pour the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers. Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom. Bake for 20 minutes, or until the crust is light golden brown. Let cool on a wire rack while making the filling.
3. Process the remaining 1 cup of granulated sugar and the remaining 1 tablespoon of zest in a food processor until the zest is finely ground.
4. Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinch of salt in a medium bowl until smooth.
5. Beat the cream with an electric mixer on medium-high speed in a medium bowl until it forms soft peaks. Whisk the cream into the egg mixture just until blended.
6. Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still warm crust. Bake for 25 to 30 minutes, ot until the filling is just set in the center. Let the tart cool on a wire rack.
7. Just before serving, generously sift powdered sugar over the tart. Cut into wedges and serve.