Brûléed Lemon Tart

In the bowl of a stand mixer, sift together flour and powdered sugar. Add lemon zest and cold, cubed butter. Mix until it resembles coarse crumbs.

Add the egg yolks and mix until the dough just comes together.

Shape the dough into a flat disk, wrap it, and chill in the refrigerator for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough and carefully fit it into a 9-inch tart pan with a removable bottom. Trim any excess dough from the edges.

Preheat your oven to 375°F (190°C). Line the tart shell with parchment paper and fill with dried beans or pie weights.

Blind bake for 15-20 minutes, or until the edges are lightly golden. Remove the parchment and weights.

Brush the inside of the crust with an egg yolk wash and bake for another 2-3 minutes to seal the crust.

For the filling, combine heavy cream, eggs, egg yolks, sugar, lemon juice, and lemon zest in a large measuring cup or bowl. Blend with an immersion blender until smooth.

Skim any foam from the surface of the filling. Gently heat the mixture in a saucepan over low heat until it reaches 99°F (37°C). Strain the mixture through a fine-mesh sieve.

Reduce oven temperature to 245°F (120°C). Pour the warm filling into the pre-baked tart shell.

Bake for 30-40 minutes, or until the filling is set but still has a slight wobble in the center. Let it cool completely.

To serve, cut a slice and place it on a heatproof surface. Sprinkle an even layer of granulated sugar over the top.

Using a kitchen torch, caramelize the sugar until it's golden brown and bubbly.

Serve immediately, optionally with a dollop of crème fraîche.