Ingredients
Crust
1 cup all-purpose flour
1/3 cup granulated sugar
1/2 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/2-inch pieces
Filling
3/4 cup granulated sugar
2 Tbs. all-purpose flour
Pinch of salt
1 tsp. finely grated lemon zest (optional)
3 eggs, at room temperature
1/2 cup fresh lemon juice
3 Tbs. heavy cream
Directions
Lightly grease an 8-inch square baking dish, preferably glass.
Combine the flour, sugar, and salt. Cut the butter in until dough sticks together. Press the dough into the bottom of a baking dish. Bake until pale golden, 20 to 22 minutes at 350°F. Reduce the oven temperature to 325°F.
Whisk together the rest of the ingredients and pour over the baked crust. Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan.
Notes
When zesting and juicing a lemon, always zest first. Use a zester or grater and make short, sweeping strokes, rotating the fruit slightly after every 1 or 2 swipes. Avoid removing the white pith, which imparts bitterness. To extract the most juice, press and roll the lemon on the countertop to crush it slightly, then halve it crosswise. For small amounts of juice, use a hand reamer or juicer, rotating the lemon and pressing and squeezing until all the juice is released. For large amounts, electric juicers are efficient, but use caution as they may oversqueeze and extract bitter pith.
Adapted from Williams-Sonoma Collection Series,Dessert,by Abigail Johnson Dodge (Simon & Schuster, 2002 ).
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