Keep in mind that you don’t want the filling to thicken considerably as you would when making lemon curd, because the oven does the final cooking. The filling is ready to come off the stove when it thickens just to the consistency of heavy cream, or 170 F if you want to use a thermometer. Take it off the heat immediately, stir in some cream, and then strain out all the little bits out for a perfectly smooth filling.

Baking and decorating the lemon tart

This tart bakes for just 10 to 15 minutes, or until the filling sets but the center is still a bit jiggly (it’ll continue to cook and set out of the oven). After that, let it cool and decide how you want to decorate it. You can go simple with a dusting of powdered sugar, top with whipped cream, or turn a few of those leftover egg whites into a meringue that you can dollop on top and toast with a kitchen torch or broiler. But I’m even happy with a simple unadorned sliver. That way, I can treasure each crisp, creamy bite, and marvel at the magical sunny color (and flavor!) of the filling.

How to Make a Classic Lemon Tart

Serves 10 to 12, Makes 1 (9-inch) tart

For the crust:

8 tablespoons (1 stick) unsalted butter

1 large egg yolk

1 tablespoon heavy cream

1 teaspoon vanilla extract

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