Lemon Cream Tart

Name: Lemon Cream Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps dry white wine (such as Sauvignon Blanc); 2 larges egg yolks; 2 larges eggs; 177 milliliters heavy whipping cream; 79 milliliters fresh lemon juice; 1 Tbsp (packed) finely grated lemon peel; 1 teaspoons salt; 118 milliliters sugar; 237 milliliters unbleached all purpose flour; 118 milliliters (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Lemon Cream Tart might be just the dessert you are searching for. This recipe serves 8. One serving contains 320 calories, 4g of protein, and 22g of fat. A mixture of butter, unbleached all purpose flour, heavy whipping cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Butter bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, sugar, grated lemon peel, and salt in processor.

Ingredients you will need

Lemon Peel

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Tart Form

Add butter; blend until coarse meal forms.

Ingredients you will need

Butter

Add egg yolks; blend until moist clumps form. Gather dough into ball. Press onto bottom and up sides of prepared pan. Freeze crust until firm, about 15 minutes. DO AHEAD Crust can be made 2 days ahead. Cover; keep frozen.

Ingredients you will need

Egg Yolk

Crust

Dough

Equipment you will use

Frying Pan

Preheat oven to 400°F.

Equipment you will use

Oven

Bake crust 5 minutes. Press up sides with back of fork if falling. Continue to bake until golden, pressing up sides as needed, about 18 minutes longer. Cool completely. Maintain oven temperature.

Ingredients you will need

Crust

Equipment you will use

Oven

Whisk sugar, eggs, yolks, and lemon peel in heavy medium saucepan.

Ingredients you will need

Lemon Peel

Sugar

Egg Yolk

Egg

Equipment you will use

Sauce Pan

Whisk

Whisk in lemon juice and wine. Cook over medium heat until custard thickens and just begins to bubble, whisking constantly, about 5 minutes.

Ingredients you will need

Lemon Juice

Custard

Wine

Equipment you will use

Whisk

Transfer to medium bowl. Cool to just warm, stirring occasionally, about 15 minutes. Gradually whisk in cream.

Ingredients you will need

Cream

Equipment you will use

Whisk

Bowl

Pour filling into crust.

Ingredients you will need

Crust

Bake tart until filling is set in center and begins to puff at edges, about 20 minutes. Cool in pan on rack. Refrigerate at least 2 hours and up to 6 hours.

Equipment you will use

Oven

Frying Pan