Classic French Lemon Tart (Tarte au Citron)

In a small measuring cup, combine 2 tbsp heavy cream and 1 egg yolk. Whisk quickly with a fork until smoothly blended, then set aside.

In a large mixing bowl, add 150g (1 1/4 cups) all-purpose flour, 0.25 tsp salt, and 50g (1/4 cup) granulated sugar. Whisk thoroughly until the dry ingredients are uniformly combined.

Cut 113g (1/2 cup) cold unsalted butter into small cubes. Drop the cold butter cubes into the flour mixture. Using your fingertips, break up and rub the butter into the flour until a shaggy, sandy mixture forms with pea-sized butter pieces that holds together like dough when squeezed firmly in your hand.

Pour the prepared cream and egg yolk mixture into the bowl while stirring with a fork. Use your hands to gently press and work the mixture together in the bowl until it comes together into a cohesive, smooth yellow dough ball with no loose flour.

Flatten the dough into a flat round disk. Wrap the disk tightly in parchment paper or plastic wrap and place in the refrigerator to chill for 1 hour until firm.

Unwrap the chilled dough and let it sit at room temperature for a couple minutes until pressing lightly leaves a slight indent. Dust the pastry mat and rolling pin with 1 tbsp flour. Roll the dough outward in even strokes, rotating frequently, until it forms a circle 11 to 12 inches (28 to 30 cm) in diameter and roughly 1/8-inch thick.

Gently roll the dough loosely onto the rolling pin, lift it, and unroll it over a 9-inch fluted tart pan with a removable bottom. Gently push the dough into the bottom corners and fluted sides from the edges without pulling or stretching. Use a small knife to trim away excess dough flush with the top rim.

Place the lined tart pan into the freezer for 30 minutes until the pastry is frozen rock hard to the touch.

Preheat your oven to 375°F (190°C). Remove the rock-hard tart shell from the freezer and prick the bottom all over thoroughly with a fork. Place directly on the middle oven rack and bake at 375°F (190°C) for 20 minutes until the crust is dry and a light golden brown color. Remove and place on a wire rack or stovetop to cool.

In a medium glass bowl, crack 4 large eggs and separate in 2 additional egg yolks. Whisk vigorously with a fork or whisk until thoroughly beaten and homogenous, then set aside.

In a medium saucepan, add 113g (1/2 cup) unsalted butter and 200g (1 cup) granulated sugar. Using a microplane zester, finely zest 2 whole lemons directly into the pot (about 2 tbsp lemon zest).

Cut the zested lemons in half. Squeeze the juice through a fine-mesh strainer into a measuring cup until you have 120ml (1/2 cup) fresh lemon juice, discarding seeds. Pour the 120ml lemon juice into the saucepan with the butter, sugar, and zest.

Place the saucepan over medium heat. Whisk occasionally for 3 to 5 minutes until the butter is completely melted, the sugar is dissolved, and the liquid reaches a rolling simmer and is actively bubbling away.

While whisking the beaten egg mixture continuously, slowly drizzle in about 1/2 cup (120ml) of the hot lemon-butter liquid in a thin, steady stream to warm the eggs up gently. Once incorporated, slowly drizzle in all the remaining hot lemon butter liquid while whisking vigorously until you have a completely smooth, silky, uncurdled yellow liquid.

Pour the tempered mixture back into the saucepan. Set over low heat and whisk continuously for about 3 to 5 minutes. Watch closely until the mixture visibly thickens, begins releasing slow volcanic 'burping' bubbles from the center, and thickly coats the back of a wooden spoon without running off. Immediately remove from heat.

Set a fine-mesh sieve over a clean glass bowl. Pour the warm thickened lemon curd into the strainer, and use a whisk or spatula to press the silky curd through into the bowl, catching all lemon zest shreds and cooked egg chalazae in the strainer. Discard the leftover solids.

Reduce the oven temperature to 350°F (177°C). Pour the warm strained lemon curd into the pre-baked tart shell, scraping the bowl clean with a spatula. Give the tart pan a gentle shimmy on the counter to level the surface smoothly. Bake at 350°F (177°C) for 8 minutes until the outer edge is just set and firm while the center still has a slight wobble.

Let the lemon tart cool completely to room temperature on a wire rack for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours (or overnight) until completely cold and firmly set. Once chilled, gently pop off the outer fluted ring. Slide a thin palette knife or small knife along the bottom between the crust and metal base to release the tart, and slide onto a cake stand or serving plate. Slice neatly with a sharp knife and garnish with dollops of whipped cream (1/2 cup), 8 fresh raspberries, and a light dusting of powdered sugar (1 tsp).