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Lemon Cream Tart Recipe

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This recipe for Lemon Cream Tart is from Family Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 cup unbleached all purpose flour
¼ cup sugar
1 tsp finely grated lemon peel
½ tsp salt
½ cup chilled unsalted butter, cut into ½ inch cubes
2 large egg yolks

Filling:
½ cup sugar
2 large eggs
2 large egg yolks
1 tbsp. (packed) finely grated lemon peel
⅓ cup fresh lemon juice
2 tbsp. dry white wine (such as Sauvignon Blanc)
¾ cup heavy whipping cream
Directions:
Directions:
Crust:
Butter the bottom (not sides) of 9-inch diameter tart pan with removable bottom. Blend flour, sugar, grated lemon peel, and salt in processor. Add butter; blend until coarse meal forms. Add egg yolks; blend until moist clumps form. Gather dough into ball. Press onto bottom and up sides of prepared pan. Greeze crust until firm, about 15 minutes. DO AHEAD Crust can be made 2 day ahead of time. Cover, keep frozen.

Filling:
Whisk sugar, eggs, yolks, and lemon peel in heavy medium saucepan. Whick in lemon juice and wine. Cook over medium heat until custard thickens and just begins to bubble, whisking constantly, about 5 minutes. Transfer to medium bowl. Cool to just warm, stirring occasionally, about 15 minutes. Gradually whisk in cream. Pour filling into crust. Bake tart until filling is set in center and begins to puff at edges, about 20 minutes. Cool in pan on rack. Regrigerate at least 2 hours and up to 6 hours.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2-3 hours
Personal Notes:
Personal Notes:
Excellent served with Raspberry-Apricot Compote with Champagne and Lemon Verbena.

 

 

 

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