Meyer Lemon Tart

Name: Meyer Lemon Tart
Ingredients: 1 cup All purpose flour; 2 tablespoons Sugar; 1/2 teaspoon Salt; 1 Lemon zest; 1 stick Butter cut into pieces (cold); 5 Eggs (2 large eggs, plus three large egg yolks); 1/3 cup Sugar; 1/4 teaspoon Cornstarch; 3 Lemon zest from three lemons; 3 Lemon juice from three lemons; 5 tablespoons Butter cut into pieces; 1/2 teaspoon Vanilla extract

12 ingredients

6 steps

Ingredients

1 cup All purpose flour
2 tablespoons Sugar
1/2 teaspoon Salt
1 Lemon zest
1 stick Butter cut into pieces (cold)
5 Eggs (2 large eggs, plus three large egg yolks)
1/3 cup Sugar
1/4 teaspoon Cornstarch
3 Lemon zest from three lemons
3 Lemon juice from three lemons
5 tablespoons Butter cut into pieces
1/2 teaspoon Vanilla extract

Directions

1

Preheat oven to 375 degrees.
2

Make crust: combine flour, sugar, salt and lemon zest in food processor. Add butter and process until size of peas. Add vanilla extract and as much water as needed until dough comes together. Turn out onto cling film, form into a disc and refrigerate for 30 minutes.
3

Press dough evenly into bottom and sides of 9 inch fluted tart pan with removable bottom. Freeze for 30 minutes. Bake tart shell until golden, about 25 minutes. Let cool.
4

Lemon filling: whisk together eggs, egg yolks, sugar and cornstarch in medium saucepan. Whist in lemon zest and juice and cook over medium-low heat, stirring constantly until thick enough to coat the back of a wooden spoon (about 10 minutes). Remove from heat and whisk in butter, one piece at a time.
5

Pour filling into tart shell and bake until filling is very lightly browned, slightly buffet and set - about 30 minutes. Let cool completely before serving.
6

Serve with whipped cream and raspberries if desired.