Recipe of the Month:

Classic Lemon Tart

Serves 8
Oven Temp: 375 degrees

1 9-91/2-inch fully baked warm tart shell
7 large egg yolks, plus 2 large eggs
1 cup plus 2 Tbsp sugar
¼ cup finely grated lemon zest
2/3 cup juice from 4-5 medium lemons
4 Tbsp unsalted butter, cut into 4 pieces
3 Tbsp heavy cream
Pinch salt

Directions:

In a medium nonreactive bowl, whisk together yolks and whole eggs
until combined, about 5 seconds. Add sugar and whisk until just
combined, about 5 seconds, Add lemon juice, zest and salt; whisk
until combined about 5 seconds. Transfer mixture to a medium
nonreactive saucepan, add butter pieces and cook over medium-low
heat stirring constantly with wooden spoon until curd thickens to a
thin sauce consistency and registers 170 degrees on an instant read
thermometer, about 5 minutes. Immediately pour curd through single
mesh strainer set over a clean non-reactive bowl. Stir in heavy cream,
and pour curd into warm tart shell immediately.

Bake until filling is shiny and opaque and until the center 3 inches
jiggle slightly when shaken, 10-15 minutes. Cool on wire rack to room
temperature, about 45 minutes. Remove outer metal ring, slide thin
metal spatula between bottonm crust and tart pan bottom to release,
then slip tart onto cardboard round or serving plate. Cut into wedges
and serve.