Ingredients
Crust
125 g (1 cup) all-purpose flour
113 g (1/3 cup) granulated sugar
1/2 teaspoon table salt
113 (1/2 cup, 8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
Filling
255 g (3/4 cup) granulated sugar
16 g (2 tablespoons) all-purpose flour
1/8 teaspoon table salt
1 teaspoon finely grated lemon zest
3 large eggs, at room temperature
1/2 cup fresh lemon juice
25 g (3 tablespoons) 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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