There's something irresistibly delightful about the zesty and tangy flavors of a Lemon Tart. This classic dessert combines the vibrant freshness of lemons with a buttery, flaky crust, creating a heavenly treat that tickles your taste buds and leaves you wanting more.
In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract until well combined. Set this aside for later.
In a food processor, combine the flour, confectioners sugar, and salt. Pulse a few times to mix the dry ingredients.
Add the cold, cubed butter to the food processor. Process until the mixture resembles a coarse crumb. This should take about 10-15 seconds.
Pour the egg yolk mixture into the food processor. Pulse again until the dough begins to come together.
Transfer the dough onto a clean surface and shape it into a disk. Wrap the dough disk in a plastic bag or plastic wrap, and chill in the refrigerator for at least 1 hour.
After chilling, roll out the dough into an 11-inch circle. It might be helpful to flour your rolling pin and surface to prevent sticking.
Transfer the dough to a tart pan placed on a sheet pan. Gently press the dough into the pan's corners and along the sides. Trim any excess dough from the top of the pan with a sharp knife.
Loosely wrap the tart pan with plastic wrap and place it in the freezer for 30 minutes. This will help the dough hold its shape during baking.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) while the tart shell is chilling in the freezer.
Line the tart shell with two layers of aluminum foil, making sure the foil covers the edges to prevent them from burning. Fill the shell with pie weights or two cups of uncooked rice to keep the dough from puffing up during baking.
Bake the tart shell in the preheated oven for about 30 minutes. Then, carefully remove the weights and foil. Set aside.
For the Lemon Filling:
In a medium saucepan, whisk together the eggs, egg yolks, sugar, lemon zest, lemon juice, and salt.
Add the pieces of butter to the saucepan. Cook this mixture over medium heat, stirring constantly until it thickens and the temperature reaches 170 degrees Fahrenheit (76 degrees Celsius) on a candy or instant-read thermometer.
As soon as the mixture reaches the correct temperature, immediately pour it through a fine-mesh strainer into a clean bowl. This will ensure a smooth filling by removing any bits of cooked egg or large pieces of zest.
Stir the heavy cream into the strained filling.
Pour the filling into the baked tart shell, ensuring it's evenly spread.
Bake the tart for an additional 10 to 15 minutes, just until the center of the filling still has a little jiggle. It will continue to set as it cools.
Allow the tart to cool completely at room temperature. Then, remove the outer rim of the tart pan.
Slice and serve with sweetened whipped cream if desired.