Friday, July 22, 2011

A Classic Lemon Cream Tart

Makes 1 (12-inch) tart

1 3/4 cups vanilla wafer crumbs
1/3 cup butter, melted
1/4 cup firmly packed brown sugar
1 cup butter
1 1/4 cups sugar
1/2 cup fresh lemon juice
6 egg yolks
1 large egg
1 cup heavy whipping cream
Garnish: sliced lemons

1. Preheat oven to 350°.
2. In a medium bowl, combine crumbs, 1/3 cup melted butter, 

and brown sugar. Press firmly on bottom and up sides of a 
12-inch tart pan. Bake for 10 minutes; let cool.
3. In a medium saucepan, melt 1 cup butter over medium heat. 
Whisk in sugar, lemon juice, egg yolks, and egg. Cook over 
medium heat, stirring constantly, for 10 minutes or until 
thickened. Remove from heat, and cool completely.
4. In a medium bowl, beat cream at medium-high speed with 
a mixer until soft peaks form. Fold whipped cream into 
cooled lemon mixture. Spoon into prepared tart shell. Cover 
and refrigerate overnight. Garnish with lemon slices, if desired.

No comments:

Related Posts with Thumbnails