Lemon Cream Tart, Made Anna Olson

Instructions

1. For the curd, whisk the sugar, lemon juice, lemon zest, sour cream, eggs, and egg yolks together in a large metal bowl.
2. Place the bowl over a pot filled with 1 inch (2.5 cm) of water gently simmering over medium heat.
3. Whisk constantly (but not vigorously) until the mixture thickens (when the froth on top of the liquid dissipates, you know you are getting close), about 5 minutes. Strain the curd into a bowl and let it sit, uncovered, to cool to room temperature (stirring occasionally accelerates this).
4. Transfer the cooled curd to a blender or food processor. Add the butter all at once and then blend until smooth (it will be fluid).
5. Pour the filling into the cooled crust and chill, uncovered, for at least 3 hours.
6. For the topping, whip the cream to a soft peak using electric beaters or a stand mixer fitted with the whip attachment, then whip in the icing sugar, skim milk powder, and vanilla. Spread or pipe this topping over the lemon cream and chill, uncovered, until ready to serve. The pie will keep after slicing, loosely wrapped, in the fridge for up to 2 days.

Crumb Crust

• Makes one 9-inch (23 cm) pie or tart crust
• Prep Time: Under 10 minutes
• Cook Time: 10 minutes

1. For the crust, preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) pie plate or round tart pan with a removable bottom.
2. Stir the graham (or other) crumbs and melted butter together until evenly combined, then press into the pie plate. Bake for 10 minutes and cool completely on a rack before filling.