Lemon Tart

My husband asked me last week if I would make something for him to bring to work for a potluck.  I was going to make my famous Orzo Salad, but atlas, someone was already bringing that.  My lemon tart is always a winner, so that was the selection that I emailed him with.  When we both got home from work, I asked him how everyone liked it, he said that there were several folks who thought it was store bought.  I guess that is a compliment?

This Lemon Tart is a quick and easy dessert that is a complete crowd pleaser, especially with the ultimate lemon lovers. I suggest serving with fresh assorted berries and a dusting of powdered sugar.

Lemon Tart

1/2 cup (1 stick) butter, melted
3 T. finely grated lemon zest
1 - 3/4 cups all-purpose flour
1 - 1/4 cups sugar
1/4 t. of salt
6 large eggs
1 cup fresh lemon juice
1/3 cup heavy cream
Assorted berries for garnish

Preheat oven to 350 with rack in the middle of the oven. Use a 11-inch tart pan with removable bottom. Melt the butter in a small saucepan over medium heat, add 1 tablespoon of the zezt, and let stand for 5 minutes. Whisk 1/4 cup of the sugar, pinch of salt and flour together in a bowl. Add butter mixture and stir with a fork. Continue until the dough begins to come together when a small bit is pressed between your fingers. Pour into tart pan and press with your fingertips evenly up the side and into the bottom. Bake for 20 minutes and let cool on wire rack while you prepare the filling.

Process the remaining 1 cup of sugar and the remaining 2 tablespoons of zezt in a food processor until the zezt is finely ground.

Whisk together the eggs, the sugar and zezt mixture, the lemon juice, and another pinch of salt in a medium bowl until smooth. Beat the cream with a whisk until thickened, in a seperate bowl. Sitr the cream into the egg mixture until blended.

Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still warm crust. Bake for 25 to 30 minutes, or until the filling is just set in the center. Let the tart cool on a wire rack. Just prior to serving, decorate with assorted berries after you cut into wedges.