Lemon Tart

Ingredients

• 1.25 cups all-purpose flour
• 0.5 cup confectioners' sugar
• 0.25 teaspoon fine salt
• 0.5 cup unsalted butter – cold, cut into 0.5-inch cubes
• 1 large egg – yolk only
• 2 tablespoons ice water
• 0.75 cup granulated sugar
• 1 tablespoon lemon – finely grated zest (from about 2 lemons)
• 4 large egg
• 0.75 cup lemon – freshly squeezed juice
• 0.5 cup heavy cream
• 0.125 teaspoon fine salt
• confectioners' sugar – for dusting (for serving)

Instructions

1. Make the pastry: In a bowl, whisk together the all-purpose flour, confectioners' sugar, and 0.25 teaspoon fine salt. Cut in the cold unsalted butter with a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-size bits.
2. Add the egg yolk and ice water and mix just until the dough holds together when pressed. Turn onto a sheet of parchment, gently knead once or twice to bring together, flatten into a 1-inch-thick disk, wrap, and refrigerate 1 hour.
3. Roll and line the pan: On lightly floured parchment or between two sheets of parchment, roll the dough into an 11-inch round. Fit it into a 9-inch tart pan with a removable bottom, pressing into corners without stretching. Trim excess, dock the base with a fork, and freeze 15 minutes.
4. Blind-bake the shell: Heat the oven to 375°F (190°C). Line the chilled shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, then remove the weights and parchment and bake until lightly golden and dry, 8–12 minutes more. Cool on a rack 15 minutes. Reduce oven to 325°F (165°C).
5. Make the filling: In a bowl, rub the granulated sugar and lemon zest together with your fingers until fragrant. Whisk in the eggs until smooth, then whisk in the lemon juice, heavy cream, and 0.125 teaspoon fine salt until combined. Strain the mixture through a fine-mesh sieve into a pitcher.
6. Fill and bake: Place the tart shell on a rimmed baking sheet. Pour in the lemon filling and transfer to the oven. Bake at 325°F until the edges are set and the center still has a slight wobble, 18–25 minutes; the surface should not brown.
7. Cool and finish: Cool the tart on a rack until room temperature, about 1 hour, then refrigerate until fully set, at least 2 hours. Unmold, dust with confectioners' sugar (for serving), slice, and serve chilled or at cool room temperature.