1 unbaked piecrust round
1 stick (1/4 lb.) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra large eggs
5 extra large egg yolks
1/4 cup finely grated lemon zest (6-8 lemons)
1/2 cup freshly squeezed lemon juice
1/8 teaspoon kosher salt
1 pint heavy cream
1 teaspoon vanilla
2 tablespoons confectioner’s sugar
Equipment:
Tart pan
Electric mixer
Instant-read kitchen thermometer
Whipped cream dispenser with chargers
Preheat oven to 375 degrees. Place pie crust in a tart pan with a removable bottom. Press crust around bottom of pan and up sides. Use a fork to poke holes in the bottom of the pie crust. Cut a piece of foil the same size as the tart pan. Butter one side of the foil and place it, butter side down, on the bottom of the tart pan. Fill the pan with dried beans or rice to prevent the crust from puffing up while baking. Bake for 10 minutes. Remove the beans and the foil from the pan and prick the crust with the fork a few times. Return to oven and continue to bake until lightly browned, about 10-15 minutes. Set aside to cool.
Cream the butter and sugar for one minute in the bowl of and electric mixer fitted with the paddle attachment. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. It will look curdled! Pour the mixture into a small saucepan and cook over medium-low heat for 8- 10 minutes, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and continue to cook over low heat for 1-2 minutes, whisking constantly. Don’t let it boil! When it reaches 175 degrees on an instant-read thermometer, pour into a bowl and cool to room temperature. Once cooled, spread the lemon filling in the cooled tart shell.
Fill whipped cream dispenser with cream, vanilla, and confectioner’s sugar and attach charger. Pipe whipped cream rosettes over lemon filling. Serve immediately or refrigerate to serve later.
