Lemon Custard Tart

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup sugar
• 1/2 cup unsalted butter
• 7 tablespoons fresh lemon juice
• 4 teaspoons freshly grated lemon zest
• 3 large eggs
• 1 1/4 cups all-purpose flour
• 1 pinch salt
• 1/2 cup chilled unsalted butter, cut into pieces
• 2 tablespoons ice water
• 3/4 cup chilled whipping cream
• 1 -3 tablespoon sugar, to taste

Recipe

• 1 filling:.
• 2 combine sugar, butter, lemon juice and lemon zest in heavy medium saucepan. stir over medium heat until sugar dissolves and butter melts.
• 3 whisk eggs in medium bowl to blend. gradually whisk in sugar mixture. return mixture to saucepan. stir over medium-low heat until mixture thickens, about 3 minutes; do not boil.
• 4 pour into bowl. cool slightly. cover and refrigerate until well chilled. (can be prepared 3 days ahead.).
• 5 pastry:.
• 6 mix flour and salt in processor. add butter and cut in, using on/off turns, until mixture resembles coarse meal. add water and blend until dough begins to clump together. gather dough into ball; flatten into disk. wrap in plastic and refrigerate 30 minutes.
• 7 roll out dough on lightly floured surface to 11-inch round. transfer to 9-inch diameter tart pan with removable bottom. trim edges. pierce pastry all over with fork. freeze 15 minutes.
• 8 preheat oven to 400°f
• 9 line pastry with foil. fill with dried beans or pie weights. bake until sides are set, about 20 minutes.
• 10 remove foil and beans and bake until crust is golden brown, about 25 minutes. transfer crust to rack and cooll completely. (can be prepared 1 day ahead. cover and refrigerate.).
• 11 spread lemon filling in crust. cover and refrigerate at least 30 minutes or up to 2 hours.
• 12 spoon whipped cream into pastry bag fitted with star tip. pipe whipped cream rosettes around top edge of tart.