Lemon Tart

Instructions

1. Step 1

   Combine the flour, powdered sugar, and salt in a mixing bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs.

   Ingredients used: 200.0 gr All-Purpose Flour, 1.0 gr Fine Salt, 50.0 gr Powdered Sugar, 100.0 gr Unsalted Butter

   Cookware: mixing bowl

2. Step 2

   Add the cold water and mix just until the dough holds together. Flatten it into a disk and wrap it.

   Ingredients used: 30.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Refrigerate the dough until firm.

   Timer: 30 min (fixed)

4. Step 4

   Roll the dough between sheets of baking parchment into a circle about 3 mm thick. Line the tart pan, trim the edge, prick the base with a fork, and freeze until firm.

   Timer: 15 min (fixed)

   Cookware: baking parchment, fork, rolling pin, tart pan

5. Step 5

   Preheat the oven to 190°C. Place the tart pan on a baking sheet, line the frozen shell with baking parchment, and fill it with pie weights.

   Cookware: baking parchment, baking sheet, oven, pie weights, tart pan

6. Step 6

   Bake the weighted pastry shell until the sides are set and lightly colored.

   Timer: 15 min (fixed)

   Cookware: baking parchment, baking sheet, oven, pie weights, tart pan

7. Step 7

   Carefully remove the parchment and weights. Return the shell to the oven until the base is dry and pale golden, then reduce the oven to 160°C.

   Timer: 9 min (fixed)

   Cookware: baking parchment, baking sheet, oven, pie weights, tart pan

8. Step 8

   Whisk the eggs and granulated sugar until evenly combined, without whipping in excessive air.

   Ingredients used: 4.0 piece Egg, 200.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

9. Step 9

   Whisk the lemon zest, lemon juice, and heavy cream into the egg mixture until smooth.

   Ingredients used: 120.0 ml Heavy Cream, 120.0 ml Lemon Juice, 6.0 gr Lemon Zest

   Cookware: mixing bowl, whisk

10. Step 10

    Pour the filling into the warm pastry shell. Bake at 160°C until the edges are set, the center has a slight wobble, and the filling reaches at least 71°C.

    Timer: 28 min (fixed)

    Cookware: baking sheet, oven, tart pan

11. Step 11

    Transfer the tart in its pan to a wire rack and cool to room temperature.

    Timer: 120 min (fixed)

    Cookware: tart pan, wire rack

12. Step 12

    Refrigerate the tart until thoroughly chilled and firm, then remove it from the pan and slice.

    Timer: 120 min (fixed)

    Cookware: tart pan