Crust:
1Â cup all purpose flour
2 Tbs sugar
1/4 tsp salt
1/4 tsp finely grated Meyer lemon zest
1 stick cold butter, cup into small pieces
1/2 tsp vanilla extract
METHOD
Preheat oven to 375 degrees F. Whisk together flour, sugar, salt and lemon zest in large bowl. (I used a food processor – much easier).
Cut in butter with pastry cutter until dough begins to hold together.
Stir together 1 Tbsp water and 1/2 tsp vanilla then mix into dough.Shape into a disc and wrap in plastic wrap and refrigerate for 30 minutes.
Using your fingers, press dough into bottom and up sides of 9″ fluted tart pan with removable bottom.
Freeze for 30 minutes and bake shell until golden; approximately 25 minutes. Let cool completely before filling.
Ingredients
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 Tbs sugar
1/4 tsp cornstarch
3 Tbs finely grated Meyer lemon zest
1/3 cup Meyer lemon juice (from 3 to 4 lemons)
6 Tbs unsalted butter, cut into small pieces
Directions
Whisk together eggs, egg yolks, sugar and cornstarch in medium saucepan.
Whisk in lemon juice and zest. Cook over medium low heat, stirring constantly until thick enough to coat the back of a wooden spoon, about 7 minutes.
Remove from heat and whisk in butter, one piece at a time.
Pour filling into cooled tart shell.
Bake until filling is browned and slightly puffed and set, about 30 minutes.
Cool completely before serving.. This keeps for about 3 days in the refrigerator (it won’t last that long though!).
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
