This is quite a simple tart, it is just a lemon bar cookie in a tart pan. I had issues with the filling running out of the pan because I didn't have the crust going up the sides high enough (good thing I had the tart pan sitting on a cookie sheet). I just scooped out all the lemony goodness and put it back on the crust...a classic Lucille Ball moment! More like a lemon pizza pie really :) Oh well, live and learn.
Until next time...
1 cup all-purpose flour
7 tbsp. butter, softened (no substitutions)
2 tbsp. confectioners' sugar
3 large eggs, lightly beaten
1 cup granulated sugar
1/3 cup fresh lemon juice
2 tbsp all-purpose flour
1. Preheat oven to 350 degrees. For the crust, combine the flour. butter, and confectioners sugar in a food processor and process until combined. Press evenly into a 9-inch tart pan with a removable bottom or a spring form pan. Refrigerate for 15 minutes. Bake for 15-18 minutes or until a deep golden brown. Leave oven on. Cool completely on a wire rack.
2. For filling, whisk the eggs, granulated sugar, lemon juice and flour together in a large bowl until smooth. Pour into baked pastry shell. Bake for 15-18 minutes, or until filling is set. Transfer to a wire rack. Sift additional confectioners sugar over the warm tart. Cool completely. Makes 8 servings.