Makes one 9-inch tart (about 8 to 12 servings)
Ingredients
- 3/4 lb Pâte Sucrée
- 9 large eggs
- 2 large egg yolks
- 1 3/4 cups sugar
- 1 1/4 cups heavy cream
- Zest and juice of 4 lemons
Directions
- Preheat the oven to 375°F.
- Roll out pâte sucrée to line a deep 9-inch quiche pan, ideally with a removable bottom. Blind bake. Remove the pastry from the oven and allow it to cool. Turn the oven down to 300°F.
- In a large bowl, beat the eggs, egg yolks, and sugar together with a whisk until thoroughly mixed, about 3 minutes. In a separate medium size bowl, lightly beat the cream until a light froth forms on the surface, about 30 seconds. Combine the cream, egg mixture, lemon zest, and lemon juice and mix all together in the large bowl. The mix will curdle when you add the lemon; continue to whisk until the curdle disappears. Put the custard in the refrigerator and chill.
- Pour the custard through a fine-mesh strainer into the pastry crust. Bake the tart in the oven until the custard is set, 30 or 40 minutes.
- Remove the tart from the oven and allow to cool before serving.
