Exquisite Lemon Tart Recipe

Remove the weights and parchment, prick the bottom of the crust with a fork 6 to 8 times, and return to the oven. Bake for an additional 8 to 12 minutes until the entire crust is golden brown. Allow it to cool to room temperature.
3. Make the Filling
In a medium saucepan, whisk together the granulated sugar, cornstarch, flour, and kosher salt.
Gradually whisk in 1 1/2 cups of cold water until smooth. Cook over medium heat, stirring frequently, until the mixture starts to boil—about 5 minutes.
Continue to boil for 1 minute, stirring constantly, then remove from heat.
In a small bowl, whisk the egg yolks. While whisking, slowly add 1/4 cup of the hot sugar mixture to the egg yolks to temper them. Gradually stir the yolk mixture back into the saucepan with the remaining sugar mixture.
Return the saucepan to medium heat and cook, stirring constantly, until a thermometer reads 175°F to 180°F (about 1 to 2 minutes).
Remove from heat and immediately stir in the butter, lemon juice, and lemon zest until the butter melts completely.
Pour the filling into the cooled tart crust, allowing it to cool for about 15 minutes. Then, press a piece of plastic wrap onto the surface to prevent a skin from forming and refrigerate for at least 4 hours.
4. Prepare the Topping
In a medium bowl, use a whisk to beat together the heavy cream, sugar, and vanilla extract until stiff peaks form (about 1 to 2 minutes).
Gently spread the whipped cream over the top of the chilled tart.
5. Serve
Slice the lemon tart and serve it with fresh berries on top, if desired. Enjoy the tart’s tangy lemon filling and creamy topping with a delightful burst of flavors!