Photo by Iuliia Nedrygailova
SERVES 8–10
1 9-inch sweet tart or pie crust
3 large eggs
¾ cup sugar
1 tablespoon lemon zest
½ cup fresh squeezed lemon juice
½ cup (1 stick) unsalted butter, cut into small pieces
Powdered sugar, for garnish
Berries, for garnish (optional)
Preheat oven to 375 F. Line a 9-inch tart pan with tart or pie crust. Place a piece of parchment paper over crust and fill with pie weights or beans. Bake for 20–25 minutes until golden brown around the edges. Remove pie shell from oven. Remove weights and cool shell for later filling.
In a medium, heat-proof bowl, combine eggs, sugar, zest and lemon juice. Place over a large pan of simmering water, over medium heat. Cook, whisking constantly, until mixture becomes thick, about 10 minutes. (To check, the mixture should be thick enough to coat the back of a wooden spoon.) Remove from heat and strain through a fine-mesh sieve. Add butter, a few pieces at a time, whisking until all butter is melted and mixture is smooth. Cool to room temperature.
Whisk the mixture again before using. Fill the cooled tart shell with cooled lemon mixture and refrigerate for 4 hours until well chilled. Garnish with powdered sugar and berries and serve.
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Cooking with citrus—Let Chef Belinda Smith-Sullivan show you how to add a little zing to your meals with the power of fruit.