French: Lemon Tarte

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

Ingredients:

• Required equipment: 9-inch tart pan with removable bottom
• Dried beans (a handful)
• 1 standard 9-inch frozen pie crust: thawed and baked
• 3 whole eggs large
• 3 egg yolks
• ½ cup unsalted butter (1 stick)
• 2 tablespoons lemon zest (zest of 2 lemons)
• ½ cup freshly squeezed lemon juice (2-3 lemons)
• 2 tablespoons heavy cream
• ¾ cup granulated sugar
• Fresh berries and lemon slices (for garnish)

Procedure:

1. Thaw frozen pie crust at room temperature (60-90 minutes)
2. Transfer thawed pie crust to a tart pan with a removable bottom
3. Line the top of pie crust with parchment paper, then add some dried beans for weight (helps keep crust flat while baking)
4. “Blind bake” thawed pie crust at 375 degrees (about 20 to 25 minutes)
5. Remove from oven, discard parchment paper (beans can be reused); “dock” the pie crust by pricking holes in the bottom (helps crust to stay flat while baking)
6. Return to oven for another 5 minutes (or until edge is lightly golden); remove from oven and set aside to cool
7. In a bowl, combine eggs and egg yolk, mix well; set aside
8. Melt the butter in a saucepan; then add rest of the ingredients and heat over medium heat until liquid just starts bubbling
9. Remove from heat and slowly drizzle into the egg mixture while whisking vigorously
10. Heat over low heat, whisking constantly until the mixture thickens to a pudding-like consistency (do not allow it to boil)
11. Taste the pudding: add additional sugar to taste (if needed)
12. Pour curd into your tart shell and smooth the surface with a fork
13. Refrigerate for about 4 hours (or until chilled)
14. Serve with berries and garnish with lemon slices (if desired)