Lemon Tart
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Makes 1 tart
For the pastry
1 cup all-purpose flour
3 tablespoons sugar
5 tablespoons butter, cut into cubes and chilled
1 egg yolk
2-3 tablespoons heavy cream
For the Lemon Curd Filling
6 Meyer lemons
6 egg yolks
½ cup sugar
1½ teaspoons cornstarch
1½ teaspoons butter, cut into small pieces
For the Candied Lemon
4 Meyer lemons
½ cup sugar
½ cup water
1. To make the pastry, combine flour, sugar, and butter in a food processor and pulse until the texture resembles coarse meal. Add the egg yolk and cream, and pulse until just incorporated. Shape dough into a disk and cover in plastic wrap; set in refrigerator to chill for 30 minutes.
2. Preheat oven to 325°F. On a lightly floured surface, roll out the dough into a 14-inch circle (about 1/8 inch thick) and fit it into a 9- to 10-inch fluted, false-bottomed tart pan, trimming off the excess dough. Lightly prick the bottom of the shell all over with a fork, and then line with foil and fill with pie weights.
3. Bake until the edges are golden, 18 to 20 minutes. Carefully remove the pie weights and the foil, and continue baking the shell until it's deep golden, 15 to 20 minutes longer. Set aside to cool completely.
4. To make the lemon curd, fill a medium-size wide pan with 2 inches of water and simmer over medium-low heat. Meanwhile, zest 2 of the lemons and set aside.
5. In a medium, heat-proof bowl, juice all the lemons over a sieve. Add the egg yolks, the sugar, and the cornstarch to the lemon juice. Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water. Cook the lemon juice mixture, stirring constantly with a wooden spoon, until the mixture is the consistency of softly whipped cream, about 20 to 25 minutes.
6. Remove the bowl from the heat and whisk in the butter, a few pieces at a time. Stir in the lemon zest. Pour the curd into the prepared pastry shell and refrigerate until the curd is set, at least 3 hours.
7. To make the candied lemon, trim the ends off each lemon and discard. Thinly slice the lemons into rounds, removing any seeds. Combine the sugar and water in a medium skillet and bring to a simmer, stirring until the sugar dissolves. Add the lemon slices and gently cook until the lemons' skins are very tender, about 30 minutes. Set aside to let cool completely.
8. Lift the lemon slices from the syrup and arrange them over the surface of the tart.
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