La recette d'Irit. : Lemon Tart

INGREDIENTS

Candied Zest:

1 cup lemon zest, julienned

1 cup sugar

Crust:

1 1/2 cups flour

1/2 teaspoon salt

1/2 cup (1 stick, or 1/4 pound) unsalted butter, softened at room temperature

1/2 cup sugar

1 large egg, beaten

1/4 teaspoon almond extract

1 Tbsp lemon juice

Lemon curd:

1/2 cup (1 stick) unsalted butter

1/4 cup creme fraiche

2 large eggs

3 large egg yolks

3/4 cup fresh lemon juice

3/4 cup sugar

1 1/2 teaspoon lemon zest

Equipment needed:

10-inch tart pan with a removable bottom

Pastry blender or two blunt dinner knives

Double boiler and several metal mixing bowls

METHOD

Candied Citrus Zest

1 Place lemon zest in a saucepan and cover with water by 1/2 inch. Bring to a boil. Remove from heat, drain the water. Fill up with water again and repeat. Bring to a boil, remove from heat, then drain. Add water again, this time adding the sugar as well. Simmer for 30 minutes, drain.

2 Spread the zest out on a sheet of parchment paper. Let dry overnight at room temperature (do not put in the refrigerator). The next day toss the zest with a little more sugar.