My friend, Chef Cindy Goldman, comments that this is everything a delightful little lemon tart should be—sweet, tart, and pretty with a nice, crisp crust. Rosettes of sweetened whipped cream topped with candied lemon peel make a nice garnish. Precooking the lemon filling, as suggested in this recipe, will ensure that it sets properly.
2. Combine flour, salt, sugar, and butter in a food processor and blend until coarse crumbs form.
3. Turn the mixture into a bowl. Sprinkle ice-cold water over it and mix with a fork until it forms a ball. Add additional drops of water if it is too dry.
4. Form dough into a disk, wrap in plastic, and refrigerate to rest for at least 30 minutes.
5. Roll out dough on a lightly floured board to fit a 9-inch tart pan. Fit dough into pan and prick all over with a fork. Line the tart with aluminum foil and fill with pie weights (or with rice, beans, etc.)
6. Bake shell until slightly firm around the edges, about 10 minutes. Remove foil and weights and continue to bake until golden brown, about 10 minutes more.
7. Brush entire inside of crust with egg yolk to seal and cool.
1. Juice the lemons into a saucepan, add the zest, sugar, and eggs to the juice, and whisk to combine.
2. Set pan over low heat and stir constantly to thicken slightly.
3. Remove from heat and strain into a bowl.
4. Stir in butter and pour into prepared tart shell.
5. Bake until filling is jiggly in center, about 20 minutes.
6. Cool on a rack to room temperature, then chill and garnish as desired.
Excerpted from Citrus: A History by Pierre Laszlo (University of Chicago Press, 2007). Copyright 2007 by Pierre Laszlo.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.