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Lemon Cream Tart

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"Though I will always consider myself a lifelong native New Yorker, I was born in St. Louis and we moved to NYC when I was ten days old. My mother told me one of the things she missed most about my true hometown was its signature gooey butter cake. I kept that cake in mind while working on this tart, which reminds me of a butter cake because it has a sturdy crust and a gooey, sugary center. My family *loves* lemon and tartness, so this mash-up makes perfect sense to me: the flavors of a butter cake and the tart and creamy notes of a lemon tart. This can be served with dollops of lightly whipped cream or with fresh berries on top."

List of Ingredients

â—¦ ¾ cup (1 ½ sticks) unsalted butter, at room temperature, plus 1 tablespoon for greasing the pan
â—¦ ½ cup confectioners' sugar
â—¦ 5 large egg yolks
â—¦ 1 ½ cups all-purpose flour, plus more for rolling
â—¦ ½ cup plus 3 tablespoons heavy cream
â—¦ 3 large lemons
â—¦ ¾ cup plus 1 ½ tablespoons granulated sugar
â—¦ Whipped cream, for serving


Recipe

In the bowl of a stand mixer fitted with the paddle attachment, mix the ¾ cup (1 ½ sticks) butter and confectioners' sugar on low speed just until blended. Mix in 2 of the egg yolks, one by one, blending after each addition. Add the flour and 2 tablespoons of the cream and blend until the flour is barely incorporated—it should look like a batter in which the ingredients are not fully mixed together. The goal is not to overmix, so it will yield a tender crust. Place the dough on a piece of plastic wrap, place another piece of plastic wrap on top, and flatten the dough into a ½-inch-thick disk. Enclose the dough in the plastic wrap and refrigerate it.

Grate the zest of one of the lemons, and then juice all of the lemons, straining the juice through a fine-mesh sieve into a medium bowl to remove any pulp or seeds. In another medium bowl, whisk together the remaining 3 yolks and the granulated sugar. Whisk in the lemon zest and juice and the remaining ½ cup plus 1 tablespoon cream. Cover with plastic wrap and refrigerate.

Preheat the oven to 350° F. Grease the sides and bottom of a 9-inch tart pan with the 1 tablespoon room-temperature butter. Set the dough on a flat, lightly floured surface and, using a rolling pin, roll the dough into a 9- to 10-inch round that is about â…› inch thick. Fit the dough into the prepared tart pan, pressing it into the corners and sides, and pinch off the excess at the rim. Place a sheet of parchment over the dough and fill it with pie weights or dried beans; bake until the edges of the crust are somewhat firm, 10 to 12 minutes. Remove the parchment and weights, return the tart pan to the oven, and bake until the crust is golden, 15 to 18 minutes more.

Remove the pan from the oven and place it on a rimmed sheet pan. Reduce the oven temperature to 250° F. Remove the filling from the refrigerator and whisk it just to blend. Pour the filling into the hot tart shell and bake the tart until the filling puffs and jiggles only slightly when you shake the sheet pan, 50 to 55 minutes. Let the tart cool completely at room temperature.

Cut the tart into wedges (like a pie) and serve at room temperature with whipped cream on the side. The tart will keep, wrapped in plastic wrap, in the fridge for up to 3 days.

Serves 8 to 10