Classic Lemon Tart

Name: Classic Lemon Tart
Yield: Serves 8
Ingredients: 1 , fully baked warm tart shell (9- to 9½-inch); 7 , large egg yolks plus 2 large whole eggs; 1 cup (7 ounces), granulated sugar; 2/3 cup, lemon juice from 4 to 5 medium lemons; 1/4 cup, grated lemon zest; pinch, table salt; 4 tablespoons, unsalted butter, cut into 4 pieces; 3 tablespoons, heavy cream

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Appears in Cook's Illustrated January/February 2000, America's Test Kitchen TV

Desserts or Baked Goods

We adjusted the ingredients to produce a lemon tart with a silken texture, the perfect balance of tart and sweet, and a taste that isn't too "eggy."

SERVES8

TIME35 minutes, plus 45 minutes cooling

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WHY THIS RECIPE WORKS

Despite its apparent simplicity, there is much that can go wrong with a lemon tart. It can slip over the edge of sweet into cloying; its tartness can grab at your throat; it can be gluey or eggy or, even worse, metallic-tasting. Its crust c...

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