This comes from "Lucious Lemon Desserts" by Lori Longbotham. It's definitely for lemon lovers since it's fairly tart...and delicious. I've always found that it makes a little more filling than you need. I've made this in both a 10 x 1 1/2 and 11 x 1 tart pan. Make sure to fill the tart pan after it's in the oven on the baking sheet. You can bake any excess filling in a little pan...cook's treat.
Perfect Lemon Tart (Serves 10)
Note: After pre-baking the crust, look for any cracks that the filling could seep through. Make a paste of about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal them. This recipe uses approximately 4 lemons.
1/2 cup (1 stick) unsalted butter
2 T. finely grated lemon zest
1 3/4 cups all-purpose flour
1 1/4 granulated sugar
2 pinches salt (about 1/4 tsp.)
6 large eggs
1 cup fresh lemon juice
1/2 cup whipping cream
Confectioner's sugar for dusting
Position a rack in the middle of the oven and preheat to 350 degrees. Have ready an 11-inch tart pan with a removable bottom.
Melt butter in a small saucepan over medium heat, add 1 tablespoon zest, and let stand for 5 minutes. Whisk together flour, 1/4 cup sugar and a pinch of salt in a medium bowl. Pour butter mixture into flour in a fine stream, stirring with a fork, and continue stirring until dough begins to come together when a small bit is pressed between your fingers. Transfer mixture to tart pan and press it with your fingertips evenly up the side and into the bottom. Bake for 20 minutes, or until the crust is light golden brown. Let cool on a wire rack while making filling.
Process remaining sugar and zest in a food processor until zest is finely ground.
Whisk together eggs, sugar and zest mixture, lemon juice and another pinch of salt in a medium bowl until smooth.
Beat cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks. Whisk cream into the egg mixture just until blended.
Place a baking sheet in the oven, place the crust on the baking sheet, and pour filling into the still-warm crust. Bake 25-30 minutes, or until filling is just set in the center. Let pie cool on a wire rack.
Just before serving, generously sift confectioners' sugar over the tart. Cut into wedges and serve.