Lemon tart "Tarte au Citron"

Ingredients:

Dough

• 0.5 cup (115 g) + 2 tbsp (30 g) butter, room temperature
• 0.5 cup + 2 tablespoons sifted powdered sugar
• 1 hard-boiled egg yolk
• 1 yolk of a large raw egg
• 0.5 tsp vanilla extract
• 1 and 3/4 tbsp. flour for baking and cakes, sifted
• 1/4 teaspoon salt

Lemon curd filling

• 3 whole eggs
• 3 egg yolks
• 3/4 cup sugar
• 1 tbsp lemon zest
• 2/3 cup freshly squeezed lemon juice
• 2/3 cup (160 g) butter, cut into pieces
• 0.5 cups of heavy cream

Preparation:

1. Dough

   
   Beat butter with powdered sugar until smooth.
2. Strain the boiled yolk through a sieve and stir in the raw yolk and vanilla. Add the yolks to the butter mixture and stir.
3. Add the flour and salt to the butter mixture and stir. Form the dough into a disk (the dough will be very soft), wrap in plastic wrap, and refrigerate for about 2 hours.
4. On a lightly floured work surface, knead the dough slightly to soften it, and roll it out into a 12-inch (30 cm) circle about 0.5 cm (0.5 cm) thick. Carefully lift it out and transfer it to a 9-inch (22 cm) fluted springform tart pan. Press the dough into the bottom and sides of the pan, trimming any excess. Refrigerate the pan for 30 minutes.
5. Preheat the oven to 160°C (325°F). Place the tart pan on a baking sheet and prick the bottom of the pastry with a fork. Bake for about 20 minutes, until the edges begin to brown. Cool the cake to room temperature.

6. Lemon curd filling

   
   In a metal bowl, whisk the eggs, yolks, sugar, lemon zest, and lemon juice and set it over a saucepan of simmering water. After about a minute, add the butter and continue whisking until the cream thickens, about 5 minutes. Remove the cream from the heat, strain, and stir in the sour cream. Pour the warm cream over the cooled tart crust and refrigerate, uncovered, until the cream is set, about 2 hours.