Lemon Tart – A La Elayna
For those who don’t know, Elayna is an incredible baker. She graciously agreed to share this recipe with us.
Filling:
5 egg yolks
½ cup sugar
½ cup lemon juice
3 tablespoons lemon zest
6 tablespoons butter
1 ½ teaspoons vanilla
Crust:
1 ½ cups flour
1/3 cup powdered sugar
¼ teaspoon salt
1 stick melted butter (unsalted)
1 egg yolk
2 teaspoons heavy cream
½ teaspoon vanilla
Directions:
1. Preheat the oven to 350F. Make the crust first. Mix all the dry ingredients together, then sift them. Add them to the wet ingredients and mix together to form the dough for the crust. Put in a pan made for tarts or pies. Bake for an hour.
2. Once the crust is in the oven, you can make the filling. Mix the eggs, then slowly add in the lemon juice. Place the egg and lemon juice mix in a pan on the stove on low heat, mixing it until it is smooth. Increase the heat to medium, and mix constantly until it thickens and sticks to a spoon. Strain the filling. Let it chill, then place in the cooked crust, and put in the fridge.
Recipe credit: Elayna Bradburn
