I not only enjoyed this French Lemon Tart for dessert – it was also a delicious and convenient breakfast. I packed myself a piece of the sweet tartness, and ate it in the car on the way to pick up my kids from camp. After a hectic morning, including a brisk walk with my husband, a very quick shower, and a stop at the gas station before rushing out out of town for the two and a half hour drive, it was lovely to have the time to leisurely savor and enjoy my piece of pie.
FRENCH LEMON TART
1 (9-inch) pie crust
1 beaten egg
2/3 cup fresh lemon juice
2/3 cup sugar
3 tablespoons heavy cream
1 pinch salt
5 large eggs
Heat oven to 400F.
Prick the bottom and sides of pie crust with a fork. Line with a double of thickness of aluminum foil, covering the edges. Fill with dried beans or pie weights. Bake for 10 minutes. Lift out foil and beans. Lightly beat an egg in a small bowl. Brush egg all over warm pastry. Bake pastry until firm and dry, about 5 minutes. Cool on a wire rack. Reduce oven temperature to 375F.
Whisk together lemon juice, sugar, cream and salt. Add eggs one at a time, whisking well after each addition. Pour into pie crust.
Bake until set, 25 to 28 minutes. Transfer to a wire rack to cool 1 hour. Chill before serving.
Recipe adapted from Relish Magazine, January 2012