Lemon Cream Tart
This dessert tempers the intense flavors of lemon into a pleasantly tart but creamy dessert. This tart is especially delicious in the winter months when citrus is at its peak, but is still a bright addition any time of the year.
In this recipe, I use a double boiler to make the lemon mixture. A double boiler, or a water bath, is a bowl set on top of a pot with a small amount of boiling water. The bowl should be nestled within the pot, low enough that the majority of the bowl is set within the pot, but not so low as to be touching the water. The boiling water creates steam, which is what cooks the mixture. This indirect method of heat is helpful when cooking ingredients that may seize or separate over direct heat. In this recipe, the water bath helps ensure that the eggs cook slowly into a delicious curd rather than scrambling and ruining the mixture.
The lemon cream filling can also be used with a fully baked pie shell to create a Lemon Cream Pie. Pies tend to have more filling than tarts, so I would spread a layer of whipped cream over the top to fill out the pie. (See my recipe for pie dough here.)
Lemon Cream Tart
Lemon Cream:
8 oz unsalted butter
½ cup + 2 Tb lemon juice
3 large eggs + 1 yolk
¾ cup sugar
Pinch salt
1 fully baked tart shell
To make the lemon cream:
Cut the butter into 1-inch pieces and set aside.
Set up a double boiler on your stove. Put about 1-inch of water in a pot. Test the water level with your bowl by setting the bowl on top of the pot, making sure the bottom does not touch the water. Make any adjustments as needed to the amount of water in the pot and set your bowl aside. Bring the water to a boil over high heat.
In the bowl, combine the lemon juice, eggs and yolk, sugar, and salt. Whisk to combine. When the water is boiling, set the bowl on top of the pot. Gently whisk until the mixture has thickened, about 5-8 minutes. To test if it is ready, dip a metal spoon into the mixture. Swipe your finger across. If the line holds, it is ready. If the lines does not hold, continue cooking and whisking.
Remove the bowl from the water bath and let cool for 15-20 minutes on the counter. Using a fine mesh strainer, strain the mixture into the bowl of a food processor or blender. With the food processor running, slowly incorporate the butter by adding it one piece at a time, letting the food processor run for several seconds between each addition.
Transfer the lemon cream to a clean bowl. Cover with plastic wrap pressed directly against the surface and chill. The lemon cream can be kept in the refrigerator for up to 5 days.
To assemble the tart:
Scrape the chilled lemon cream into the empty tart shell. Spread the lemon cream out using a rubber or offset spatula, until it is evenly distributed and smooth. The tart is ready to serve or can be returned to the refrigerator until ready.
Slice and serve with a healthy dollop of whipped cream.