French Lemon Tart

Serves 12

• Filling
• ¾ teaspoon unflavored gelatin
• 3 tablespoons water
• 1 cup sugar
• 1 (2-inch) strip lemon zest, removed with vegetable peeler
• 1 cup lemon juice (about 4 large lemons)
• 2 large eggs
• 1 large egg white
• 1 teaspoon vanilla extract
• Crust
• 1¼ cups cake flour
• 1 teaspoon sugar
• ⅛ teaspoon salt
• 4 tablespoons cold unsalted butter, cut into pieces
• 1 large egg yolk
• 2 tablespoons ice water

1 To make filling, sprinkle gelatin over water in cup and let stand until softened, about 2 minutes.

2 Bring 1 inch of water to simmer in bottom of double boiler.

3 Whisk together sugar, lemon zest and juice, eggs, and egg white in top of double boiler. Set over simmering water and cook, stirring constantly, until mixture begins to thicken, about 8 minutes.

4 Stir in softened gelatin and cook, stirring, until gelatin is dissolved, about 1 minute. Remove saucepan from heat; stir in vanilla. Pour lemon filling through sieve set over medium bowl. Press piece of plastic wrap directly onto surface to prevent skin from forming. Let cool to room temperature. Refrigerate until chilled, at least 4 hours or up to 2 days.

5 To make crust, whisk together flour, sugar, and salt in large bowl. With pastry blender or two knives used scissors-style, cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, then add water, 1 tablespoon at a time, stirring until dough begins to form. Turn dough out onto work surface. With heel of your hand, briefly knead dough, then shape into disk. Wrap in plastic wrap and refrigerate at least 1 hour or up to overnight. (If refrigerating overnight, let stand at room temperature about 20 minutes before rolling out.)

6 On lightly floured work surface with lightly floured rolling pin, roll dough into 12-inch round. Gently fold dough in quarters and ease into 9-inch removable bottom tart pan, pressing it against side of pan; trim edge. Freeze until firm, about 15 minutes.

7 Meanwhile, preheat oven to 400ºF.

8 Line dough with sheet of foil; fill with dried beans or rice. Bake until crust is set, about 10 minutes; remove foil with beans. Bake until golden, 10–12 minutes longer, pressing dough down with back of spoon if puffed. Let cool completely on wire rack.

9 Just before serving, scrape cooled filling into tart shell and spread evenly.

Per serving (1/12 of tart): 167 Cal, 5 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 63 mg Chol, 46 mg Sod, 28 g Total Carb, 17 g Sugar, 0 g Fib, 3 g Prot, 11 mg Calc. PointsPlus value: 5

Cook’s Note

Don’t have a double boiler? Use a medium bowl set over a medium saucepan of simmering water. Make sure that the bottom of the bowl is over—not in—the water.