Lemon tart

 

Ingredients

The zest and juice of 4 lemons
1 fl. of tea powdered sugar
3/4 fl. of tea cream
4 eggs
3 egg yolks
For the dough:
250 gr. flour for all purposes
70 g. pure powdered sugar, sifted
125 g. unsalted butter, cold, chopped
2 egg yolks

How to:

To make the dough, put the flour, icing sugar and a pinch of salt in a bowl. Add the butter and rub it into the flour with your fingertips to form a fine crumb. Add the egg yolks and 2 tablespoons of ice water, gently knead on a lightly floured surface and spread evenly on a disc. Cover the dough in cling film and refrigerate for 2 hours. Roll out the dough between 2 sheets of floured parchment paper to a thickness of 3 mm. Line the base and sides of a 22cm tart tin, trimming the excess. Place in the refrigerator for 20 minutes.
Preheat the oven to 180 degrees. Place baking paper and baking weights (beans or rice) on top of the chilled dough, then place in a baking dish. Bake for 25 minutes or until the pastry is lightly golden, then remove the weights and paper and bake for a further 15 minutes or until golden and dry. Set aside to cool.
Reduce the oven temperature to 140 degrees.
Combine the lemon zest, juice, sugar, cream, eggs and yolks in a bowl over a saucepan of gently simmering water (do not let the bowl touch the water).
Using a wooden spoon, stir constantly for 6-8 minutes until the mixture reaches 70 degrees on a kitchen thermometer or coats the back of a spoon like a thin cream.
Strain the mixture through a fine sieve, discarding the solids, and allow to cool to room temperature.
Pour the cooled lemon mixture into the baked tart base and bake for 35-40 minutes until set and jiggles slightly in the center.
Allow to cool to room temperature, then refrigerate for at least 2 hours to set before serving.