1/2 Recipe Basic Pastry Dough
Lemon Filling:
2 Lemons
4 Large Eggs
3/4 Cup White Sugar
3/4 Cup Heavy Cream
Lemon Curd:
1 Large Egg
4 Large Egg Yolks
1/2 Cup White Sugar
1/3 Cup Fresh Lemon Juice
2 Tablespoons Unsalted Butter
Garnish:
One Paper Doily
Powdered Sugar
Fresh Berries (Optional)
Roll out the pastry to a thin 11 inch circle. Line a 9 inch tart pan with the dough. Refrigerate the dough for at least 30 minutes. Preheat the oven to 350 degrees F. Remove the zest from the two lemons, and squeeze to remove the juice. Place the zest, chopped fine, the juice, eggs, sugar and heavy cream in a medium bowl, and beat until smooth. Pour the filling into the tart pan, and bake until the filling is set, about 30 minutes. Cool.
To make the curd, place the egg, yolks, sugar, and lemon juice in the top of a double boiler over simmering water. Whisk continuously, until the mixture begins to thicken. Remove from the heat, and stir in the butter. Set aside to cool. Once cooled. pour over the lemon tart, smoothing evenly. Let sit at least 20 minutes, or refrigerate for up to 24 hours.
Before serving, place the doily lightly on top, and using a sieve or a sifter, sprinkle the powdered sugar over the doily. Carefully remove the doily, and decorate the top of the tart with fresh berries if using. Serve.
