French Lemon Tart with Buttery Lemon Cream

What you need

• 175 g (1 1/3 cups) plain flour, plus extra for rolling
• 1 pinch salt
• 80 g (1/3 cup) caster sugar
• 85 g (6 tbsp) cold unsalted butter, diced
• 3 large egg yolks, lightly beaten
• 4 lemons, unwaxed; for 2 tbsp zest and 180 ml (3/4 cup) juice
• 3 large eggs
• 200 g (1 cup) granulated sugar
• 55 g (4 tbsp) unsalted butter, diced, soft

Method

Restated from the original video

1. 1

   Mix the flour, salt and caster sugar in a bowl.

2. 2

   Rub in the cold butter until the mix looks like fine sand.

3. 3

   Add the yolks and stir with a fork, then press with your hands until a dough forms. It looks too dry at first; keep pressing.

4. 4

   Flatten into a disc, wrap and chill for 30 min.

5. 5

   Roll the dough out on a floured surface about 3 mm thick and line a 23 cm (9 in) tart pan with a removable base, pressing it into the corners. Trim the edge and prick the base with a fork.

6. 6

   Chill the lined pan for 30 min. Heat the oven to 180 °C (350 °F).

7. 7

   Line the dough with baking paper, fill with pie weights and bake for 15-20 min.

8. 8

   Remove the paper and weights and bake until the shell is evenly golden, 8-10 min more. Cool in the pan.

9. 9

   Finely grate 2 tbsp zest from the lemons, then squeeze 180 ml (3/4 cup) of juice.

10. 10

    In a saucepan, whisk the eggs and granulated sugar until smooth, then whisk in the lemon juice and zest.

11. 11

    Set over medium-low heat and whisk without stopping until the mix thickens like custard and coats a spoon, 5-8 min. Never let it boil.

12. 12

    Take the pan off the heat and whisk in the soft butter a few pieces at a time until glossy.

13. 13

    Pour the lemon cream into the cooled shell and level the top.

14. 14

    Chill until firm, at least 4 h. Unmold and slice cold.

Imported from stetted.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.