lemony lemon tart

lemony lemon, lemon tart

wonderfully lemony citrusy tartness on satisfyingly flakey buttery crust. better than rubbing diamonds all over your body.

tart shell:
1 1/4 C + 2 T flour
1 T + 1 t sugar
1/8 t salt
8 T cold unsalted butter
1 large egg yolk, beaten with 1 T milk
1 egg white, lightly beaten, reserved for baking


filling:
4 eggs
1/2 C orange juice
1/2 C lemon juice
zest of 1 lemon, grated
zest of 1 orange, grated
1/4 C heavy cream

1. mix together the flour, sugar, and salt. cut in butter until mixture resembles a coarse meal. pour in the egg yolk mixture and combine until the dough can be gathered into a ball. flatten into a 6" disk, wrap in plastic, and chill several hours or overnight. let the dough soften slightly at room temp before rolling.

2. preheat oven to 350 degrees F. on a lightly floured surface, roll dough into a 13" round. fit dough into a 10 1/2" tart pan with a removable bottom. trim the dough flush with the rim and poke bottom of crust several times with a fork. bake for 30 minutes or until lightly golden. remove from oven and immediately brush the hot pastry with the egg white.

3. whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest, and cream until smooth. Transfer tart shell to the oven. Pour filling into shell as high as possible without overfilling. There might be a bit of filling left over.

4. bake for approximately 25 minutes, until the filling is barely set. check the tart after 20 minutes and keep hecking it every few minutes after that. do not overbake! cool to room temp. serve with berries or cream or both or neither.