Lemon Cream Tart

Step 1

Butter bottom (but not sides) of a 9” tart pan with removable bottom. Roll dough out until it’s ~11” in diameter. Press dough into bottom and sides of tart pan; place pan in freezer for 15 minutes.

Step 2

Preheat oven to 375°F.

Step 3

Remove tart pan from freezer and dock dough (prick with fork every 2”). Place parchment paper over dough and then add pie weights (or dry beans) to prevent dough from rising in the oven.

Step 4

Bake crust for 15 minutes. Remove pan from oven and remove parchment paper and beans. Return pan to oven and continue baking for 12-15 more minutes, or until crust is golden brown. Remove pan from oven and set aside to cool completely.

Step 5

Using a large saucepan, add eggs, egg yolks, sugar, lemon juice, heavy cream and lemon zest; whisk together until well combined. Place pan over medium heat and cook, stirring often, until mixture thickens and coats the back of a wooden spoon.

Step 6

Remove from heat and strain mixture through a fine-meshed sieve into a clean bowl. Add butter several pieces at a time, stirring after each addition until butter has completely melted and is well combined.

Step 7

Transfer mixture into cooled crust. Place in refrigerator to chill for at least 1 hour before serving.

Step 8

{Optional} Garnish with powdered sugar before serving.