Cool and tangy, perfect for serving on a sunny afternoon or a warm summer evening. Makes one 10-inch lemon tart, 10 slices.
Dough Ingredients:
1½ cups flour
1 cup sweet butter
½ cup cold water
1 Tbl. sugar
pinch of salt
Combine sugar, flour, salt, butter. Add water, mix dough until firm. Refrigerate 2 hours, or overnight. Roll out dough to approx. 12-14 inches and 1/16 inch thick. Place in oiled, 10-inch tart pan. Gently press dough into pan. Bake at 350° until golden, 15 minutes.
Lemon Filling Ingredients:
5 whole eggs
4 egg yolks
¾ cup sugar
¾ cup lemon juice
fresh lemon, zested and chopped
4 Tbl. sweet butter
Cream all eggs and sugar together in stainless bowl. Combine juice and zest. Bring juice combination to a boil. Add egg/sugar mixture and butter. Stir until mixture thickens. Remove from heat. Strain immediately. Refrigerate one hour to thicken. Pour filling into pre-baked crust. Bake15 minutes @ 350° (until filling sets). Remove, cool to room temperature. Cut and serve. Refrigerate leftovers.
