Recipe: The Perfect Lemon Tart (using fresh lemon juice and heavy cream)

THE PERFECT LEMON TART

FOR THE CRUST:
1/2 cup (1 stick) unsalted butter
2 tablespoons finely grated lemon zest, divided use
1 3/4 cups all-purpose flour
1 1/4 cups granulated sugar, divided use
2 pinches of salt, divided use
FOR THE FILLING:
6 large eggs
1 cup fresh lemon juice (about 4 lemons)
1/2 cup heavy (whipping) cream
Confectioners' sugar (for dusting)

TO MAKE THE CRUST:
Position a rack in the middle of the oven and preheat the oven to 350 F. Have ready an 11-inch tart pan with a removable bottom.

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, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.

Pour in 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.*

TO MAKE THE FILLING:
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; set aside.

Whisk together the eggs, the sugar and processed zest mixture, the lemon juice and another pinch of salt in a medium bowl until smooth; set aside.

Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks. Whisk the cream into the egg mixture until blended.

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, or until the filling is set in the center. Let the pie cool on a wire rack.

TO SERVE:
Just before serving, generously sift confectioners' sugar over the tart. Cut into wedges and serve.

*After prebaking the crust, look for any cracks that the filling could seep through. Make a paste with about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal them."

Makes 1 (11-inch) tart, 10 servings
Source: Luscious Lemon Desserts by Lori Longbotham