I can’t believe it’s almost Easter. I keep trying to make plans and I continue to be reminded that it’s Easter weekend so pretty much the only plans we can have revolve around family. This is not me complaining- I love my family. Both sides. I just keep forgetting that it’s happening. It’s probably because we still don’t have any solid plans/have any clue what’s actually going on yet so my brain just keeps thinking there’s nothing on next week.
You’d think the disgusting amount of Easter chocolate and candy in my house would be all I need to remember HOWEVER, there’s always a disgusting amount of chocolate around here sooo… I’m fairly certain my brain just doesn’t register the pastel colors or egg shapes as being anything that special. It’s just more chocolate to add the the heap.
We pretty much always have 2-3 different desserts for all of our holiday dinners that way there’s something for everyone. My absolute favorite dessert is carrot cake with thick cream cheese icing but somehow carrot cake isn’t everyone’s thing (read: Mark hates it) so it’s important to have variety. Plus, the more variety, the more leftovers there will be.
This French lemon tart is a great addition to every dessert table. It’s light and citrusy, creamy, flakey and buttery all at once. It’s incredibly easy to make and can be made ahead of time so you have one less thing to worry about on the day of your Easter get together or, really, any get together. You could also just make it to eat all by yourself all week long. Either decision will be a good one. Our crust got a little darker than intended so make sure you keep an eye while it’s baking instead of simply trusting the baking time. You know your oven- it’s best to go with how the crust looks vs. the time it should take. Not to worry- it was still delicious, darker crust and all.
Cheers guys! Happy baking!
- 2 TBSP heavy cream
- 1 large egg yolk
- 1¼ C + 2 TBSP all purpose flour + more for dusting
- 2 TBSP sugar
- pinch of salt
- ½ C cold unsalted butter, diced small
- 4 large eggs
- 4 large egg yolks
- 1 C sugar
- 1 C fresh lemon juice (from about 6 lemons)
- Pinch of salt
- 10 TBSP cold unsalted butter, diced
- Lightly sweetened whipped cream, for serving
- FOR THE PASTRY:
- Preheat oven to 375F
- Grease a 9 inch fluted tart pan with removable bottom with butter or vegetable oil and set aside.
- In a small bowl, whisk the cream with the egg yolk.
- In a large bowl, combine the flour with sugar and salt. Using a pastry cutter, knives or food processor, cut the butter in to the flour mixture until it resembles coarse crumbs. Using a rubber spatula, stir in the cream and egg yolk.
- Using your hands, gently knead the mixture just until it comes together. Wrap in plastic, flatten in to a disk and refrigerate for 1 hour.
- On a floured surface, roll out the pastry in to a 12 inch circle and carefully lift it in to the pan. Cut off any excess pastry hanging over the edges.
- Refrigerate for 10 minutes more.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake in the center oven for 15 minutes then remove the weights and paper. Let the shell bake for 10-20 minutes longer or until lightly golden brown. Let cool completely.
- FOR THE FILLING:
- In a large heavy saucepan, combine eggs, egg yolks, sugar, lemon juice and salt and whisk until smooth. Set a strainer over a bowl near the stove.
- Cook the custard over moderate heat, whisking constantly, until thickened enough to coat the back of a spoon- about 3 minutes.
- Remove from heat and add the butter a few pieces at a time, stirring until completely melted then strain the filling in to the bowl. Scrape the filling in to the cooled tart pan and refrigerate until chilled, at least 2 hours.
- Serve with lightly sweetened whipped cream.
Adapted from Food&Wine