This Quick Foolproof Lemon Tart Is My Favorite Spring Dessert
Ingredients
- 1 1/2 cups (6 2/3 ounces; 190g) all-purpose flour
- 1/4 cup (1 3/4 ounce; 50g) granulated sugar
- 1/4 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume)
- 8 tablespoons (113g) unsalted butter, melted and cooled slightly
- 2 tablespoons (30ml) water
- 3 large whole eggs plus 6 large egg yolks
- 1/2 cup (120ml) honey
- 1/4 cup grated lemon zest plus 3/4 cup juice (4 lemons)
- 1/4 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume)
- 4 tablespoons (85g) unsalted butter, cut into ½-inch pieces
- 3 tablespoons heavy cream (see notes)
Instructions
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