|Serves||8 to 12|
|Total Time||1 hour|
This classic French dessert — essentially a doubled version of an Alice Medrich recipe, although David Lebovitz uses the same proportions — is nothing more than a sweet tart crust filled with lemon curd. Buy organic or unsprayed lemons if you can, and Meyer lemons if they’re available. Or use limes (try Key limes) for a zingier version.
|2||sticks (1 cup) unsalted butter, melted|
|1½||tsp. vanilla extract|
|2||cups (9 ounces) unbleached all-purpose flour|
|2||large egg yolks|
|~||Grated zest of 1 lemon|
|½||cup fresh lemon juice, strained|
|6||Tbsp. unsalted butter, cut into pieces|
|1||small lemon, sliced into very thin rings, seeds removed|
This content is from the Culinate Kitchen collection.
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