Lemon Pastry Shell

Name: Lemon Pastry Shell
Ingredients: 1 stick (4 ounces) unsalted butter, melted and cooled; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon pure almond extract; Grated zest of 1 lemon, blanced and refreshed (See Note); Pinch of fine sea salt; 1 1/4 cups plus 1 tablespoon unbleached all-purpose flour

6 ingredients

9 steps

Ingredients

1 stick (4 ounces) unsalted butter, melted and cooled
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
Grated zest of 1 lemon, blanced and refreshed (See Note)
Pinch of fine sea salt
1 1/4 cups plus 1 tablespoon unbleached all-purpose flour

Directions

1

Preheat the oven to 350.
2

Butter a 9-inch fluted tart pan with a removable bottom.
3

In a medium bowl, using a wooden spoon, stir together the melted butter, vanilla, almond extract, lemon zest, confectioners' sugar and salt.
4

Gradually stir in the flour to form a smooth, soft dough.
5

Place the dough in the center of the prepared pan.
6

Using the tips of your fingers, evenly press the dough along the bottom and up the sides of the pan; it will be quite thin.
7

Bake the shell in the center of the oven for 12 to 15 minutes, or just until the dough is firm and lightly browned.
8

Let cool completely before filling.
9

Do not remove from the pan before the tart is filled and set.