Ingredients

• All-purpose flour - 1 ½ cups
• Unsalted butter - ½ cup
• Powdered sugar - ¼ cup
• Egg yolk - 1
• Cold water - 2 tablespoons
• Granulated sugar - 1 cup
• Lemon juice - ½ cup
• Lemon zest - 1 tablespoon
• Eggs - 4
• Heavy cream - ½ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   Combine flour, powdered sugar, and butter in a food processor until it resembles coarse crumbs.

3. 3.

   Add egg yolk and cold water, mix until dough forms.

4. 4.

   Roll out the dough and fit it into a tart pan, trimming the excess.

5. 5.

   Prick the base with a fork and refrigerate for 15 minutes.

6. 6.

   Blind bake the crust for 15 minutes with weights, then remove weights and bake for another 10 minutes until golden.

7. 7.

   In a bowl, whisk together granulated sugar, lemon juice, lemon zest, eggs, and heavy cream.

8. 8.

   Pour lemon mixture into the pre-baked crust.

9. 9.

   Bake for 30-35 minutes until filling is set.

10. 10.

    Let the tart cool to room temperature before serving.

Nutritional Facts