Lemon Pistachio Tart

Serves: 8

Ingredients:

3 large eggs

2 large egg yolks

¾ cup, plus 2 tablespoons granulated sugar

2/3 cup fresh lemon juice

½ cup (1 stick) unsalted butter - cut into cubes and frozen

2 tablespoons finely chopped toasted pistachios

Tart Shell:

1 ¼ cup all purpose flour

1/3 cup confectioners’ sugar

Pinch of salt

½ cup (1 stick) cold unsalted butter, cut in cubes

Method: Preheat oven to 350 degrees.

In a food processor pulse flour, sugar and salt. Add butter and pulse until dough forms into a clump. Press into a 9-inch greased tart pan with removable sides. Prick the bottom of the crust and sides well with a fork. Bake until lightly browned, about 18-20 minutes. Let cool while you prepare the filling.

Filling: Combine eggs, yolks and sugar in a metal or glass bowl. Set the bowl over a saucepan of simmering water (bowl should not touch water). Whisk constantly until opaque and thick, about 25 minutes. Add 1/3 cup lemon juice and whisk until thickened. Whisk in the remaining juice until thickened.

Remove from heat and whisk in the frozen butter chunks. Cool for 10 minutes. Pour into the tart shell. Broil 6 inches from the heat until lightly caramelized – 1-2 minutes. Remove from oven and sprinkle with toasted chopped pistachios. Let cool then chill in refrigerator overnight.