Lemon Tart
Makes: 8 servings
  • ¾ cup (11/2 sticks) cold unsalted butter
  • 2 cups sugar
  • ½ teaspoon pure vanilla extract
  • 1¾ cups all−purpose flour
  • ¼ teaspoon salt
  • 2 cups rice or pie weights
  • 4 lemons, at room temperature
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 4 extra−large eggs, at room temperature
  1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the cold butter and ½ cup of the sugar until they are just combined. Add the vanilla.
  2. In a medium bowl, sift together the flour and 1⁄8 teaspoon of the salt, then add them to the butter and sugar mixture. Mix on low speed just until the dough comes together. Dump it out onto a flour-dusted surface and shape the dough into a flat disk. Wrap it in clingfilm and refrigerate for 20 minutes.
  3. On a flour-dusted work surface, roll the dough into an 11-inch round. Curl it around your rolling pin and unfurl it on top of a removable-bottom tart pan 10 inches in diameter. With cold hands so as not to melt the butter, gently press the dough into the pan, slicing any excess off the edges. Chuck the tart shell back in the fridge for 20 minutes to rest; this keeps it from shrinking when baked.
  4. Preheat the oven to 350°F.
  5. Lay 4 sheets of clingfilm over the top of the tart shell and fill it with the rice or pie weights. Bake for 20 to 25 minutes, until the dough begins to lightly brown.
  6. Lift out the weights and bake for 20 to 25 minutes more, until golden brown.
  7. Remove the tart shell from the oven and leave it on the counter to cool.
  8. Using a Microplane, zest the lemons into a small bowl, being careful to avoid the white pith. Squeeze the lemons to yield ½ cup juice.
  9. In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature butter, the remaining 11/2 cups sugar, and the lemon zest until pale and fluffy; this will take 5 to 6 minutes, scraping the bowl down with a spatula from time to time.
  10. Add the eggs one at a time, then add the lemon juice and the remaining 1⁄8 teaspoon salt. Mix until combined.
  11. Pour the lemon curd into a 2-quart saucepan and cook it over low heat, stirring constantly with a rubber spatula, until thickened, about 10 minutes (the lemon curd will thicken when it reaches about 175°F, or just below a simmer). Remove it from the heat.
  12. Fill the tart shell with warm lemon curd and allow it to set at room temperature. Once cooled to room temperature, the tart can be chilled in the refrigerator.
Recipe by Bakepedia at https://www.bakepedia.com/lemon-tart/