Oops, I Dropped the Lemon Tart Recipe | Epicurious

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