Lemon Tart

Preheat Oven: Preheat to 375°F (conventional) or 350°F (convection).

Mix Dough: Beat the butter with a mixer on medium speed for 30 seconds. Add powdered sugar and beat for 1 minute. Scrape the bowl as needed.

Add Egg: Beat in the egg for about 1 minute.

Combine Dry Ingredients: Add flour and salt, and mix on low until the dough starts to come together. Finish mixing by hand if needed.

Chill Dough: Form the dough into a ball, wrap in plastic wrap, and flatten into a disc. Refrigerate for at least 1 hour or up to 2 days. You can also freeze for up to 2 months.

Roll Dough: Let the dough sit at room temperature for 10 minutes, then roll it out on a lightly floured surface until it’s about 1/4 inch thick and 11 inches in diameter.

Fit into Pan: Fold the dough in half, lift it into a 9-inch tart pan, and unfold to cover the surface. Press gently into the bottom and sides without stretching. Trim excess dough and prick the bottom with a fork.

Chill and Bake: Refrigerate the dough in the pan for 15 minutes. Line with parchment paper or foil, fill with pie weights or dry beans, and bake for 15 minutes. Remove weights and bake for another 5-10 minutes until golden brown. Let the crust cool for at least 20 minutes.

Preheat Oven: Set to 350°F (conventional) or 325°F (convection).

Mix Ingredients: Beat butter and sugar together for 1 minute. Add egg yolks, beat for 30 seconds, then add eggs and beat for 1 minute. Scrape the bowl and beat again for another minute.

Add Lemon: Mix in lemon zest and lemon juice.

Cook Curd: Transfer mixture to a medium saucepan and cook over medium heat, stirring constantly, until it thickens and reaches 170°F (about 5 minutes). It should coat the back of a spoon.

Cool Slightly: Remove from heat. If any egg bits appear, strain the curd. Pour the curd into the cooled crust.

Bake: Bake in the preheated oven for 10-15 minutes until the filling is slightly jiggly in the center but looks set around the edges. Remove and cool completely.

Whip Cream: Beat heavy cream, powdered sugar, and vanilla with a mixer on medium-high speed until stiff peaks form (about 3 minutes).

Pipe: Place in a piping bag with a tip of your choice (I used tip 4B).

Remove from Pan: Place the tart on top of a cup to slide the sides down.

Decorate: Pipe whipped cream on top and garnish with lemon slices and fresh raspberries.

Serve: Slice and enjoy!