Lemon Tarts

Ingredients

Directions

1. Prepare the lemon zest.

   Cover the julienned zest with water by ½ inch in a saucepan, bring to a boil and drain; repeat once more. Cover with fresh water, simmer for 30 minutes and drain. Spread on parchment paper and let dry overnight at room temperature, not in the fridge.

2. Make the tart dough.

   Whisk the flour and salt, then work in the butter with your fingertips or a pastry blender until all the flour is coated and the mix forms flaky crumbs. Stir in the egg, almond extract and 1 teaspoon lemon zest with a wooden spoon until the dough clumps. Shape into a disk, wrap and chill for at least 1 hour, or up to 2 days.

3. Roll and freeze the crust.

   Preheat oven to 350°F (175°C); if the dough chilled overnight, let it stand 10 to 15 minutes first. Roll it out on a lightly floured surface or between parchment sheets into a circle 2 inches wider than your tart pan, about 12 inches. Press it into the pan, level the edges with the rolling pin and freeze for 30 minutes.

4. Blind-bake the crust.

   Press foil gently over the dough and fill with pie weights, dried beans or rice. Bake for 20 minutes, then lift out the foil and weights and let the crust cool.

5. Make the lemon filling.

   Melt the butter and crème fraîche together in a bowl over simmering water, then set aside. In a second bowl over the water, whisk the eggs and yolks just until warm; off the heat, beat in the butter mixture, then the lemon juice. Strain into a clean bowl, set it back over the water, add the zest and whisk for about 4 minutes, until warm to the touch.

6. Fill and bake.

   Pour the filling into the crust and bake for 25 minutes, until set in the middle.

7. Chill and decorate.

   Cool on a rack, then chill in the fridge. Top with the lemon zest just before serving.