Lemon Tart Flop

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...

Crust:

1 cup all-purpose flour

7 tbsp. butter, softened (no substitutions)

2 tbsp. confectioners' sugar

Filling:

3 large eggs, lightly beaten

1 cup granulated sugar

1/3 cup fresh lemon juice

2 tbsp all-purpose flour

confectioners' sugar

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.