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Ingredients
Crust
188 g all-purpose flour
37 g powdered sugar- 2 tbsp poppy seeds
½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
½ cup unsalted butter chilled and cut into pieces
1 large Egg yolks
Filling
1 large lemon zest only
250 g granulated sugar
2 large eggs- 1 large Egg yolks
- ½ cup unsalted butter melted and slightly cooled
⅓ cup lemon juice- ½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
- 2 tbsp all-purpose flour
To finish
- powdered sugar to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 325°F with a rack in the middle. Pulse the crust flour, powdered sugar, poppy seeds and crust salt in a food processor. Add the cold butter and pulse until crumbly, then add the crust yolk and pulse just until combined.
- Press the dry, crumbly dough firmly over the base and up the sides of a 9-inch tart pan with a removable base. Freeze for about 30 minutes, until firm. Wipe out the processor.
- Bake the crust for 25–30 minutes, until barely golden. Cool slightly on a rack and lower the oven to 300°F.
- Rub the lemon zest into the filling sugar with your fingers until fragrant and lightly clumped. Put into the processor with the eggs, filling yolk, melted butter, lemon juice and filling salt. Process until smooth, then pulse in the filling flour just to combine.
- Put the pan with its crust on the oven rack before pouring in the filling, so you do not need to carry a very full tart across the kitchen. Bake for 45–50 minutes, until the filling is just set with only a slight wobble in the center and the crust edges are golden.
- Cool on a rack before slicing. Refrigerate if preparing ahead, and add powdered sugar only just before serving.
Notes
The base batch makes about 8–10 portions in a 9-inch removable-base tart pan. The serving control starts at 8.
Use the separate egg yolks and butter measures for crust and filling at their specified stages.
