Ingredients
Units
Scale
For the Tart Shell:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter
- 2 tbs. powdered sugar
- 1 egg
- 1-2 tablespoons cold water
- 1 tsp. vanilla
For the Filling:
- 6 eggs - beaten
- 1 1/2 cups sugar
- 1/2 cup unsalted butter
- Grated rind and juice of 4 lemons
- Powdered sugar for dusting
Instructions
- Preheat Oven 400 degrees F.
- Sift the flour into a large bowl and cut the butter into pieces and add to the flour.
- Using your fingers, crumble the mixture into fine breadcrumb like pieces. Add the powdered sugar and work again into the pieces.
- Add the egg, vanilla and a tablespoon of cold water and continue to work into a dough.
- Roll the pastry out on a floured surface to a ¼ inch thickness and to fit into a 9-inch pie tin prepared with parchment paper. Blind bake the crust for 10 minutes. Remove and let cool before filling.
- To make the curd beat the eggs and put the eggs, sugar and butter into a small pan and stir over a gentle heat until the sugar has dissolved completely. Add the lemon juice and the lemon rind and continue cooking until the curd has thickened slightly. Pour the curd into the prepared pastry shell.
- Bake 20 – 25 minutes until the mixture has set.
- Remove from oven and place on a wire rack to cool.
- Dust with powdered sugar when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 8 pieces
