Servings: —
Prep Time: 40 min
Inactive Prep Time: 3 1/2 hrs
Source: Jean Banchet, Le Francais; Gourmet page 175-176, October, 2008
Ingredients
FOR PASTRY DOUGH
Use “Pâte Brisée (Basic Pastry Dough)” recipe
FOR LEMON CURD
3 whole large eggs
3 large egg yolks
1 cup plus 2 Tbsp sugar
2 Tbsp grated lemon zest
1½ cup fresh lemon juice
1 stick unsalted butter, cut into small pieces
EQUIPMENT: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans.
Directions
MAKE PASTRY DOUGH:
Make Pâte Brisée. Roll out dough onto a lightly floured surface with a floured rolling pin into a 13-inch round. Fit dough into tart pan. Trim, leaving a ½-inch overhang, and fold overhang inward. Press dough against side of pan, pushing dough ¼ inch above rim. Lightly prick bottom of shell all over with a fork and chill until firm, 10 to 15 minutes.
Line shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 15 to 20 minutes. Carefully remove weights and foil and bake until golden, 20 to 25 minutes more.
MAKE LEMON CURD WHILE DOUGH CHILLS:
Whisk together whole eggs, yolks, sugar, zest, and juice in a medium metal bowl set over a medium saucepan of simmering water. Cook, whisking frequently, until mixture is thick enough to coat back of a spoon. Remove bowl from heat and whisk in butter 1 piece at a time, letting each one melt before adding the next. Transfer to a bowl and chill, its surface covered with plastic wrap.
MAKE TART: Preheat oven to 350°F with rack in middle.
Preheat broiler. Put tart shell on a baking sheet, then pour lemon curd into shell. Broil (on low heat?) tart about 6-8 inches from heat until filling is golden in patches, 2 to 5 minutes. (Watch carefully; tart burns easily.)
Cool completely in pan on a rack.