- Yields: Makes 1 10-inch tart
- Ingredient Notes: Vegetarian, Peanut-free, Soy-free
Ingredients
For the pastry dough
- 2 cups unbleached all-purpose flour
- 1 cup (8 ounces) chilled unsalted butter, quartered lengthwise and cut into pieces
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1 tablespoon milk
For the filling
- 2 cups sugar
- 4 ounces (1 stick) butter
- 6 large eggs
- 1 tablespoon cornmeal
- 1 tablespoon ground almonds
- Juice and zest of 2 Meyer or regular lemons
Directions
Combine all the ingredients in a food processor and until the dough just begins to gather, about 45 seconds. Remove the dough to a floured surface and form it into a ball. You may at this point proceed with one of two methods:
Method one: Place the dough in a 10 inch tart mold and with your fingers press it around the pan until it is evenly distributed. Or …
Method two: Wrap the dough in plastic wrap and chill it for 1/2 hour. Place the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit the dough in the pan and trim any excess.
For the filling
Preheat your oven to 325° F.
In a mixing bowl, cream the butter and sugar. Beat in the eggs, 2 at a time. Add the lemon juice and the zest. Pour the filling into the prepared pastry shell. Bake for about 40 minutes.
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