Name: Oops, I Dropped the Lemon Tart
Yield: Makes 2 (11-inch) tarts
Ingredients: 3 1/4 cups whole milk; 1 cup heavy cream; 3/4 cup sugar; 10 stems lemongrass (bottom third only, tough outer layers removed), lightly smashed; Finely grated zest of 2 lemons; 3 1/2 cups all-purpose flour; 1 1/2 cups confectioners' sugar; 1 teaspoon ground spices, such as star anise, cinnamon, juniper, cardamom, or black pepper (optional); 3 sticks (3/4 pound) unsalted butter, cut into tablespoons and chilled; 4 large egg yolks, chilled; 5 large egg yolks, at room temperature; 1/2 cup sugar; 1/4 cup plus 3 tablespoons freshly squeezed lemon juice; 1/4 cup plus 2 tablespoons limoncello, preferably from Amalfi; Equipment: Instant-read thermometer, fine-mesh sieve, ice cream maker, 2 (11-inch) tart pans, pie weights or dried beans

Image may contain Food Meal Dish Confectionery Sweets Bread and Cornbread

Oops, I Dropped the Lemon TartPaolo Terzi

This zabaione (zabaglione) and lemongrass ice cream dessert is adapted from Chef Massimo Bottura of Osteria Francescana in Modena, Italy. It is his unique take on a lemon tart, served upside down and smashed. According to Chef Bottura, "this dessert pokes fun at our daily striving for perfection and pristine beauty. I love the dynamics of a lemon tart but hate all the fuss—cream decorations and stubborn crusts. To get around all that nonsense, we purposefully crushed our tart. Of course, it isnt just a one-liner but full of flavored experience from the most fragile crust to the peaks of tart, sour, sweet, cured, and candied lemon on the plate."

This recipe makes 2 large tarts: You can make 2 and freeze 1 (keeping all elements separate in the freezer and assembling just before serving) or you can halve the ingredients.

Recipe notes

See Related Recipes and Cooking Tips

These Citrusy Desserts Will Cure Your Winter Blues
Lemons and grapefruits and oranges, oh my!

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Recipe notes

These Citrusy Desserts Will Cure Your Winter Blues