Lemon Tart
This dessert tastes every bit as bright as it looks. Egg yolks, sugar, and mouth-puckering lemon juice create a velvety curd that is poured into a crunchy cornmeal shell flecked with lemon zest and fresh sage. The tart filling is balanced by the mellow flavor and creamy texture of creme fraiche, which is placed atop the tart in dollops and teased into artistic swirls with a wooden skewer.
{Ingredients}
Serves 6-8
- 1/4 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 6 large egg yolks
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, cut into tablespoons
- Sage-Cornmeal Crust
- 3 tablespoons creme fraiche
{Directions}
Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes. Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture.
Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes. Spread curd into crust; smooth top. Dollop creme fraiche on top. Using a wooden skewer or the tip of a knife, swirl creme fraiche into curd to create a marbleized effect.
Refrigerate until firm, at least 2 hours (or up to overnight).
{Cooking Notes}:
- Sage-cornmeal crust can be found online at Martha Stewart Recipes