1 Make the candied citrus zest: Place lemon zest in a saucepan and canopy with water by half inch. Carry to a boil. Take away from warmth, drain the water. Refill with water once more and repeat. Carry to a boil, take away from warmth, then drain.
Add water once more, this time including the sugar as nicely. Simmer for 30 minutes, drain.
2 Dry the candied zest: Unfold the zest out on a sheet of parchment paper. Let dry in a single day at room temperature (don’t put within the fridge). (Tip: should you wrap the zest strands round a chopstick and allow them to dry wrapped, then the following day while you unwrap them, they will maintain a curly type.)
The following day toss the zest with slightly extra sugar.
three Make the tart dough: Whisk collectively the flour, salt, and powdered sugar in a bowl. Add the butter and both use your (clear) fingers, or use a pastry blender, to combine the butter into the flour till the dough varieties flaky crumbs and lumps. Attempt to make it possible for all the flour is coated with some butter.
With a wood spoon, combine within the egg, 1/four teaspoon almond extract, and 1 teaspoon of lemon zest. Proceed to combine till the dough clumps.
four Chill the tart crust: Form right into a ball, flatten right into a disk, wrap in plastic, refrigerate a minimum of an hour or as much as 2 days prematurely.
5 Pre-heat oven to 350°F.
6 Roll out the tart crust: If the dough has chilled in a single day, let it sit at temperature for a minimum of 10-15 minutes earlier than making an attempt to work with it. This enables the dough to chill out sufficient to turn out to be considerably pliable earlier than rolling out.
Roll out the dough by both sprinkling the dough and rolling floor with little flour, or you possibly can roll the dough out between two sheets of parchment paper. Roll the dough out to a circle 2 inches wider in diameter than your tart pan (a few 12-inch spherical).
Press the dough into the tart pan. Use your rolling pin to stage the dough alongside the perimeters of the pan. Freeze for 30 minutes.
7 Pre-bake the tart crust: Place aluminum foil over the foil and gently mildew it to the dough within the pan. Add pie weights (dried beans, sugar, rice, or ceramic pie weights).
Bake at 350°F for 20 minutes. Take away from oven, raise the edges of the aluminum foil to take away the pie weights, and let the crust cool.
7 Make the lemon curd filling: Soften butter and crème fraîche collectively over a double boiler, stirring to mix. (If you do not have a double boiler, deliver a pair inches of water to simmer in a saucepan, place a stainless-steel or pyrex bowl on prime of the saucepan, ensuring the underside of the bowl will not be touching the simmering water.) Take away prime pan from warmth and put aside.
In a second bowl over the double boiler, whisk the eggs and egg yolks simply lengthy sufficient to heat them. Take away from warmth and beat within the butter combination, then the lemon juice.
Pressure the combination via a sieve right into a clear bowl and place over the simmering water. Add the sugar and zest and whisk till heat to the touch, about four minutes.
eight Assemble and bake the tart Pour the lemon filling into the crust and bake at 350°F for 25 minutes or till set within the center.
9 Chill earlier than serving: Let cool on a rack. Chill within the fridge. When able to serve, prime the tart with candied lemon zest.