Sweeten your party with this citrus sensation
Summer is here and the heat calls for lighter flavors. Bakers naturally turn to citrus for hot-weather desserts, which will ensure your barbecue or boil ends on a sweet note.
Lemon Cream Tart
Servings: One 9-inch tart yields 8 slices
Basic tart dough:
1 large egg yolk
2 tablespoons very cold water
1 teaspoon vanilla extract
11⁄4 cups unbleached all-purpose flour
1⁄3 cup sugar
1⁄4 teaspoon salt
1⁄2 cup (1stick) cold butter cut into 1⁄4-inch cubes
4 large egg yolks
4 teaspoons finely grated lemon zest
1 can sweetened condensed milk
1⁄2 cup fresh lemon juice, strained
Pinch of salt
To make the tart dough, combine yolk, water and vanilla in a small bowl and set aside.
In a large bowl, stir together the flour, sugar and salt.
Cut the butter into the flour mixture until texture resembles cornmeal.
Add the egg mixture and mix with a fork until dough pulls together.
Transfer dough to a work surface, pat into a ball and flatten into a disk. Use immediately or wrap in plastic and chill for 30 minutes.
Roll out dough to about 11 inches round. Fold in half and place in 9-inch tart pan. Unfold and press dough into bottom and sides of tart pan. Trim off excess dough by gently running a rolling pin across the top of the pan. Press dough into sides to extend it slightly above the rim to offset shrinkage during baking. Chill or freeze dough for at least 30 minutes
To fully bake the crust before making the filling, place oven rack into lower 1⁄3 of the oven and preheat to 375 F. Take parchment paper or aluminum foil and line the crust with enough to overhang the edges. Press down into shell and place pie weights or a generous amount of short grain rice in the bottom. Bake for 25 to 30 minutes, remove weights and liner and bake for an additional 5 minutes until golden. Set aside to cool.
To make the lemon filling, beat together yolks and lemon zest until well mixed, about 1 minute.
Add condensed milk, lemon juice and salt, beating well after each addition. Pour into fully baked shell.
Reduce temperature to 350 F and bake until tart is firm in the middle, 12 to 14 minutes. Transfer to a wire rack and let cool until completely set, 1 to 2 hours. If using a tart pan with a removable bottom, let sides fall away and slide tart onto a serving plate.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.