Lemon Tart with Grand Marnier Cream

A California interpretation of a classic lemon tart. The Grand Marnier cream makes it elegant enough for a Grand Concourse picnic.

PASTRY CRUST

1 1/2 cups unbleached all-purpose flour
1/4 cup sugar
Pinch of salt
10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into
5 pieces
1 egg yolk mixed with 1 tablespoon cold water

LEMON FILLING

6 eggyolks
1 cupsugar
2 teaspoons cornstarch
Grated rind of 2 small lemons (about 2 tablespoons)
1/2 cup freshly squeezed and strained lemon juice

GRAND MARNIER CREAM

1 eggyolk
1/4 cup sifted confectioners' sugar
2 tablespoons Grand Marnier
1 cup sour cream

GARNISH

Thin slices of fresh lemon or lemon zest

1. To make the pastry, combine the flour, sugar, salt, and butter in a food processor fitted with the steel blade. Using an on-and- off motion, process until the mixture resembles coarse meal. With the motor running, add the egg yolk mixed with water through the feed tube. Process just until the dough begins to hold together; do not let it form a ball. Turn the dough out onto plastic wrap, press into a flat disk, and refrigerate for at least 1 hour. On a lightly floured board, or between two sheets of plastic wrap, roll out the chilled dough to a thickness of 1/4 inch. Line a 9-inch tart pan with a removable bottom with the pastry. Pressing it firmly into the pan, roll a rolling pin over the edge to remove any excess dough. Prick the bottom with a fork. Refrigerate until firm.

2. Preheat the oven to 400 degrees. Place aluminum foil over the tart shell and fill with pie weights or beans. Bake for 10 minutes Remove the foil and weights and return the shell to the oven for 10 to 15 minutes more, until lightly browned. Let cool on a rack.

3. To make the filling, whip the egg yolks and sugar to form a ribbon, about 2 to 3 minutes. Add the cornstarch, lemon rind, and lemon juice and mix until smooth. Pour into the cooled tart shell and bake for 18 to 20 minutes. If the edges become too brown, tent the tart with alumium foil. Let cool to room temperature.

4. To make the cream, mix the egg yolk and confectioners' sugar, add the Grand Marnier and sour cream, and stir well. Spoon a generous amount of cream over the tart. Garnish with lemon slices or zest, if desired. MAKES ONE 9-INCH TART