SafePlates

Ingredients

• 1 1/4 cups (160g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (30g) powdered sugar
• 1/4 teaspoon (1g) salt
• 1 large egg yolk
• 2 tablespoons (30ml) cold water
• 3/4 cup (150g) granulated sugar
• 3 large eggs
• 2 large egg yolks
• 1/2 cup (120ml) fresh lemon juice (about 2-3 lemons)
• 1 tablespoon (6g) lemon zest
• 1/2 cup (120ml) heavy cream
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a food processor, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and cold water. Pulse until the dough just comes together. If needed, add a little more water, 1 teaspoon at a time.
4. Turn the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
5. Roll out the chilled dough to fit a 9-inch (23cm) tart pan. Press the dough into the pan and trim any excess. Prick the base with a fork.
6. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes, until lightly golden. Let cool slightly.
7. While the crust cools, prepare the filling. In a medium bowl, whisk together the granulated sugar, eggs, and egg yolks until smooth.
8. Add the lemon juice and lemon zest, whisking to combine. Stir in the heavy cream.
9. Pour the lemon filling into the slightly cooled tart shell.
10. Bake for 25-30 minutes, or until the filling is set but still slightly wobbly in the center.
11. Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours before serving.
12. Dust with powdered sugar before serving, if desired.

Tip

For extra flavor, serve the lemon tart with fresh berries or a dollop of whipped cream.