Ingredients

• All-purpose flour - 1 ¼ cups
• Unsalted butter - ½ cup (1 stick), chilled and diced
• Powdered sugar - ¼ cup
• Salt - ¼ teaspoon
• Egg yolk - 1
• Cold water - 2 tablespoons
• Lemon juice - ½ cup
• Lemon zest - 1 tablespoon
• Granulated sugar - ¾ cup
• Eggs - 3
• Heavy cream - ¼ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   In a bowl, mix flour, powdered sugar, and salt. Cut in butter until mixture resembles coarse crumbs.

3. 3.

   Add egg yolk and cold water, mixing until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.

4. 4.

   Roll out dough on a floured surface and fit into a 9-inch tart pan. Trim edges and prick bottom with a fork.

5. 5.

   Blind bake the crust for 15 minutes, using pie weights or beans, then remove weights and bake for an additional 10 minutes until lightly golden.

6. 6.

   In a saucepan, whisk together lemon juice, lemon zest, granulated sugar, and eggs over medium heat until thickened.

7. 7.

   Remove from heat and whisk in heavy cream. Pour filling into the tart shell.

8. 8.

   Bake for 20 minutes or until filling is set. Cool completely before serving.

Nutritional Facts