Claire's Tart Lemon Tart

Claire's Tart Lemon Tart with Debbie's Birthday Lilacs

Claire saw a picture of this tart in a magazine when she was eight and made it for a family function.  Since then, it has become her specialty and, it is expected that she bring it to all family events.  When she was younger, she made the filling and I made the pastry.  I occasionally still help with the rolling of the pastry.  This is very lemony and a bit tart, unlike the more typical, sweeter and custardy lemon tarts.  A small sliver complimented by seasonal fresh berries is a perfect end to a spring meal.

Pastry for 8" tart pan

• 1 1/4 cups of all purpose flour
• 2 tablespoon of organic sugar
• 1/2 cup of cold unsalted butter
• 1 large egg, slightly beaten

Combine flour and sugar, cut in butter.  Add 2 tablespoons of cold water to egg mixture and stir into flour, handling as little as possible.  Add more water if needed for pastry to hold together.  Form into  flattened ball and wrap in plastic wrap, refrigerate for at least an hour. 

Lemon Curd

• 4 large egg yolks plus 1 whole egg slightly beaten
• 1 cup of organic sugar
• 1/2 cup of freshly squeezed lemon juice, approximately 3 lemons
• 1/2 cup of unsalted butter, cut into pieces

In a heavy pan, strain the egg yolks and the whole egg through a sieve.  Add the sugar and lemon juice and mix.  Cook over a low heat, stirring constantly and the mixture covers the back of the spoon.  Remove form heat and add the butter, one piece at a time and stir until mixed in.  Add lemon zest.  Cover with sedan wrap until ready to use.
      
Heat oven to 375F
Roll pastry.  We like it to be thick, maybe a 1/4 inch or so.  Fit into tart pan, line foil or parchment paper, and fill with pastry weights.  We use Claire's old marbles, but beans or rice also work.  Bake for 20 minutes.  Remove foil and weights and cook for another 10 minutes or until golden.  After the pastry has cooled, add lemon curd and place back in oven for another 10 minutes or until the curd has set.