3/4cupfreshly squeezed lemon juicefrom about 3 lemons - reduce to 2/3 cup for a more subtle lemon flavor
1tablespoonlemon zestfrom about 2 lemons
6large egg yolksat room temperature, use the egg whites for Egg White Frittata
2tablespoonscornstarchmixed with 2 tablespoons water to create a slurry
Garnishes (optional):
Sliced lemonraspberries or blueberries, light dusting of powdered sugar, mint leaves
Instructions
Prepare the Crust:
Grease a 9-inch round tart pan with a removable bottom with nonstick spray.
In a bowl of a standing mixer fitted with a paddle attachment or in a large mixing bowl with a rubber spatula (or wooden spoon), combine all the crust ingredients: the butter, all-purpose flour, white whole wheat flour, powdered sugar, salt, vanilla, water, and lemon zest (if using). Mix until a somewhat dry looking cookie-dough-like mixture forms; when pressed together with your fingers, it should hold together. Press evenly along the bottom and up the sides of the prepared tart pan. Trim off any excess dough that overhangs the pan. Prick the dough all over with the tines of a fork.
Freeze the crust for 15 minutes. Meanwhile, place a rack in the center of the oven and preheat to 350 degrees F. Bake for 18 to 20 minutes, until golden. Let cool completely.
Make the Lemon Curd:
To a medium non-reactive saucepan*, add the butter and melt over medium-low heat.
Mix in the sugar, lemon juice, lemon zest, and egg yolks. Whisk frequently, about 5 minutes, until the sugar has dissolved—this workout will be worth it. Make sure you are using a small-ish whisk so you can really get into the corners of the pan.
Whisk in the cornstarch slurry. Increase the heat to medium and cook, whisking every 20 seconds. The mixture will thicken and bubble. Continue cooking, whisking very frequently, until the mixture is noticeably thickened (it will look like lemon curd!), about 1 to 2 minutes more.
If you are a perfectionist, strain the mixture through a fine mesh sieve to ensure that it’s fully smooth (if you’re happy with the consistency, you can skip this step).
Pour the hot lemon curd mixture over the cooled tart crust and, with a knife of offset spatula, spread into an even layer.
Allow the lemon curd to cool in the pie crust at room temperature for 1 hour, then place in the refrigerator to set for 4 hours or (for best results) overnight. Serve chilled with your favorite garnishes.
Notes
*A non-reactive pot is on that is made of material that will not react with acidic ingredients. Stainless steel is the most common; enamel-coated cookware is non-reactive also—most non-stick is non-reactive. Do not use cast iron (unless it’s enamel coated), copper, or aluminum.
TO STORE: Keep lemon tart in the refrigerator, covered, for up to 3 days.
TO FREEZE: You can freeze individual slices, the entire tart, or the filling and pie crust separately. Defrost overnight in the refrigerator.