This elegant dessert is a French classic, it only needs a bit of soft whipped cream to finish it off. A fluted tart pan with a removable base is kind of necessary here, but in a pinch you can free form the pastry in a large pie plate.
For The Tart Shell:
1 CupAll Purpose Flour
4 Oz.Unsalted Butter, Cold and Cut Into Cubes
2 Oz.Icing Sugar
1 LargeEgg Yolk
Pinch of Salt
Combine flour, sugar and salt in a bowl. Mix well, then cut in the butter until the mixture is fairly smooth. Work in the egg yolk, then wrap the pastry and allow to rest for 20 to 30 minutes. Roll the pastry out enough to line the bottom of a 10” tart pan. Prick the pastry lightly with a fork and bake at 375° for 15 to 20 minutes, or until the pastry is golden.
For The Lemon Filling:
4 Oz.Lemon Juice
2 LargeEgg Yolks
3 Oz.Sour Cream or Whipping Cream
Combine the eggs, yolks and sugar in a bowl, and whisk until smooth and light. Whisk in cream and lemon juice until smooth. Pour into the prepared tart shell and bake at 300° until the filling is just set, about 1 hour.
http://www.testedmenus.com/wp-content/uploads/2018/01/4891312580_c667de0f84_o.jpg11251500boborockwoodhttp://www.testedmenus.com/wp-content/uploads/2018/01/1445945222-2400px-300x180.pngboborockwood2018-01-15 13:06:552018-01-15 13:06:55Lemon Tart