Tarte au Citron
1 1/4; cup all-purpose flour
1 stick (1/2 cup) cold unsalted butter
1/2 teaspoon sugar
1/2 teaspoon salt
2 or 3 tablespoons ice-cold water
1 egg yolk
- Preheat oven to 350°F.
- Combine flour, salt, sugar, and butter in a food processor and blend until coarse crumbs form.
- Turn the mixture into a bowl. Sprinkle ice-cold water over it and mix with a fork until it forms a ball. Add additional drops of water if it is too dry.
- Form dough into a disk, wrap in plastic, and refrigerate to rest for at least 30 minutes.
- Roll out dough on a lightly floured board to fit a 9-inch tart pan.
- Fit dough into pan and prick all over with a fork.
- Line the tart with aluminum foil and fill with pie weights (or with rice, beans, etc.)
- Bake shell until slightly firm around the edges, about 10 minutes. Remove foil and weights and continue to bake until golden brown, about 10 minutes more.
- Brush entire inside of crust with egg yolk to seal and cool.
2 lemons, zest removed and chopped
1 cup granulated sugar
2 large eggs
1/3 cup unsalted butter
1 9-inch tart shell, baked blind and brushed with egg yolk (the recipe above)
- Juice the lemons into a saucepan, add the zest, sugar, and eggs to the juice, and whisk to combine.
- Set pan over low heat and stir constantly to thicken slightly.
- Remove from heat and strain into a bowl.
- Stir in butter and pour into prepared tart shell.
- Bake until filling is jiggly in center, about 20 minutes.
- Cool on rack to room temperature, then chill and garnish as desired.