Ingredients
Equipment
Method
Instructions
- Combine flour and cold butter in a bowl or food processor and knead until crumbly.
- Add powdered sugar, salt, lemon zest, and eggs; mix briefly until the dough comes together.
- Form the dough into a ball, wrap, and chill in the refrigerator for at least 30 minutes.
- Heat milk with lemon zest strips in a saucepan until simmering, then remove from heat to steep.
- In a separate bowl, beat egg yolks with sugar until light and thick, then whisk in cornstarch until smooth.
- Remove lemon zest from the milk, then gradually pour milk into the egg mixture while continuously beating.
- Return the mixture to low heat and stir continuously until it thickens into a custard. Add lemon juice if desired.
- Cover the custard surface with plastic wrap to prevent a skin, and let it cool completely.
- Divide the dough, roll out the larger half to fit a 9-inch tart pan, and press it into the pan.
- Pour the cooled lemon cream into the tart shell.
- Roll out the remaining dough, place it on top of the custard, and seal the edges.
- Poke holes in the top with a fork, then bake at 350°F for 35-40 minutes until golden brown.
- Allow the tart to cool completely, then dust with powdered sugar before serving.
Notes
For best results, ensure both the dough and custard are thoroughly chilled before assembling the tart. The optional lemon juice in the custard can enhance the tartness if you prefer a stronger lemon flavor.