CLASSIC LEMON TART
Photography by Angie Norwood Browne
Pulse together in food processor:
o 1 ½ cups all-purpose flour
o ½ cup confec. Sugar
o ¼ tspn salt
scatter over dry ingredients and pulse until coarsely cut in (size of oatmeal or peas)
o 1 stick + 1 tablespoon (9 tablespoons) very cold or frozen unsalted butter, cut into ½” square pieces.
Stir just enough to break up and slowly add to dough in food processor:
o 1 egg
turn out of food processor and make sure everything is incorporated together.
butter a 9” circular spring form pan (or tart pan with removable bottom)
press (without over-working) dough into the pan evenly across the bottom and sides. Press hard enough it will stick together, but not so hard it won’t be crumbly/flakey.
Freeze the crust for at least 30 minutes (preferably longer) before baking.
Butter the shiny side of aluminum foil and press it gently down over the crust
Bake crust on center rack for 20-25 minutes at 375 deg F.
Remove foil and bake about 10 min longer or until it is firm and golden brown.
(based on recipe from Smitten Kitchen [smittenkitchen.com])
Combine in heatproof bowl:
o 1 cup sugar
o 8 tablespoons (1 stick) unsalted butter, cut into small pieces
Bring 1 inch of water to a simmer in a sauce pan, set the bowl in the pan (like a double boiler) and stir until the butter is melted. Remove the bowl from the heat and pan.
Add and whisk until no yellow streaks remain:
o 8 large egg yolks
o ½ cup strained fresh lemon juice (from 2-4 lemons depending on size)
Return the bowl to the pan (like a double boiler). Gently stir and heat the mixture until thickened to the consistency of heavy cream (5-10 min).
Strain mixture through a fine-mesh sieve into a bowl, then stir in:
o 1 tablespoon grated lemon zest
Pour the filling into the crust. Bake until the center looks set, but not hard (15-20 min)
Let cool on a rack and serve at room temp.
(recipe from the Joy of Cooking)
Food Styling by Emily Browne