Lemon Tart

Prepare the filling: in a saucepan, combine all ingredients except for the egg

Heat over low heat, stirring constantly, until the sugar has dissolved and the butter has melted

Let it cool and reserve

In another bowl, beat the egg yolks with an electric mixer until they are pale and thickened

Gradually add the lemon mixture to the egg yolks, beating until well combined

Pour the mixture into a saucepan and cook over low heat, stirring constantly, until the mixture thickens and comes away from the sides of the pan

Let it cool and reserve

This filling can be made 2 days in advance and stored in the refrigerator

If the filling is too firm to spread on the tart crust, warm it up a bit

Make the crust: combine flour and salt in a food processor

Add butter in small pieces and process until the mixture resembles coarse crumbs

Add cold water and process until the dough comes together in a ball

Roll out the dough into a thin sheet on a floured surface

Transfer it to a 9-inch tart pan with a removable bottom

Trim the edges and press the dough into the corners of the pan

Chill the crust for 30 minutes, then bake at 400°F (200°C) for 20-25 minutes or until golden brown

Remove from oven and let cool completely

Spread the filling over the cooled tart crust, cover with plastic wrap and refrigerate for at least 2 hours

Whip heavy cream to stiff peaks and use as a topping

Serve chilled or at room temperature

Serves 8

Calories per serving: 444.