Lemon Tart

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  • 1 cup unsalted butter, at room temperature
  • Pinch of salt
  • 1/2 cup powdered sugar
  • 2 1/2 cups all-purpose flour, divided
  • 1 1/2 cups graunulated sugar
  • 4 eggs
  • 2 lemons, zested
  • 1/2 cup fresh lemon juice (from 2 to 3 lemons)
  • Powdered sugar, for garnish


Preheat oven to 350º F.

Using your fingers, a pastry blender or two knives, combine butter, salt, powdered sugar and 2 cups flour until the mixture crumbles. Gently press into the bottom and sides of an 11-inch tart pan. Bake for about 20 minutes, until golden brown. Cool.

In a bowl, whisk together remaining 1/2 cup flour and granulated sugar, then whisk in eggs, one at a time. Add lemon zest and juice; stir well until blended. Pour into cooled tart shell and bake for 30 to 35 minutes, until filling is set (it will be firmer on the edges and a little soft in the very center, which will firm as it cools).

Serve at room temperature, dusted with powdered sugar.

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