Classic Lemon Tart

Make the crust

1. Mix the dry ingredients. In a bowl, whisk together the flour, sugar, and salt.

2. Cut in the butter. Add cold butter cubes and work them in with your fingertips or a pastry cutter until you have pea-size bits plus some sandy crumbs. Those butter bits equal a crust that bakes up tender and crisp.

3. Add yolk and water. Stir in the egg yolk, then add ice water 1 tablespoon at a time until the dough holds together when you squeeze it. It should look a little shaggy, not wet.

4. Chill. Form into a disk, wrap, and refrigerate for 30 minutes.

Blind bake

1. Heat the oven. Preheat to 350°F.

2. Shape the dough. Press the chilled dough evenly into a 9-inch tart pan (or roll it out and fit it in). Patch any cracks. Leave the top edge a little rough for now if you want, you can trim it neatly after baking.

3. Dock the crust. Prick the bottom all over with a fork. This helps prevent bubbles.

4. Chill again (quick). Freeze the tart shell for 10 minutes. This helps prevent shrinkage.

5. Blind bake. Line with parchment and fill with pie weights or dried beans. Bake for 18 minutes.

6. Finish the bake. Carefully remove parchment and weights. Bake another 8 to 10 minutes until the crust looks lightly golden and dry. If the rim looks messy, you can very gently trim it with a small serrated knife while it is still warm.

Make and bake the filling

1. Lower the oven temp. Reduce to 300°F.

2. Whisk sugar, flour, zest. In a bowl, whisk together sugar, flour (or cornstarch), and lemon zest to break up any clumps.

3. Add the eggs first. Whisk the eggs in a separate bowl, then whisk them into the sugar mixture until smooth.

4. Whisk in lemon and cream. Slowly whisk in the lemon juice, then whisk in the cream and salt until smooth. If you want it ultra-silky, strain through a fine-mesh sieve.

5. Fill the shell. Place the baked tart shell on a sheet pan. Pour filling into the warm crust.

6. Bake gently. Bake for 20 to 25 minutes, until the edges are set and the center still has a small wobble. Gentle heat helps prevent curdling and cracks, but the real key is not overbaking. Optional precision: the center is typically done around 170 to 175°F.

7. Cool, then chill. Cool at room temp for 1 hour, then refrigerate for at least 3 hours (overnight is even better).

Serve

1. Unmold. Remove the ring of the tart pan.

2. Finish. Dust with powdered sugar if you want. For clean slices, use a sharp knife dipped in hot water, then wiped dry between cuts.

3. Serving note. If serving straight from the fridge on a humid day, a little condensation can happen. Ten minutes at room temp keeps the top looking extra glossy and neat.