Classic Lemon Tart

Name: Classic Lemon Tart
Yield: Serves 8
Ingredients: 1 large, egg yolk; 1 tablespoon, heavy cream; 1/2 teaspoon, vanilla extract; 1 1/4 cups (6¼ ounces/177 grams), all-purpose flour; 2/3 cup (2⅔ ounces/75 grams), confectioners' sugar; 1/4 teaspoon, table salt; 8 tablespoons, unsalted butter, cut into twenty-four ¾-inch cubes and chilled; 1 tablespoon, all-purpose flour for dusting; 7 , large egg yolks, plus 2 large whole eggs; 1 cup (7 ounces/198 grams), granulated sugar; 1/4 cup, grated lemon zest plus ⅔ cup juice (4 lemons); pinch, table salt; 4 tablespoons, unsalted butter, cut into 4 pieces; 3 tablespoons, heavy cream

Desserts or Baked Goods
Fruit
Dessert Pies
Fruit Desserts
Tarts
Easter

Appears in Cook's Illustrated January/February 2000, America's Test Kitchen TV

We adjusted the ingredients to produce a lemon tart with a silken texture, the perfect balance of tart and sweet, and a taste that isn't too "eggy."

SERVES 8

TIME 1½ hours, plus 3 hours 25 minutes refrigerating, freezing, and cooling

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