Caters to a 9-inch tart pan
Crust:
3/4 cup butter, at room temperature
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 pinch salt
1 3/4 cups all-purpose flour
Filling:
1 1/2 cups white sugar
3 large eggs
1 tablespoon lemon zest
1/2 cup freshly squeezed lemon juice
1/2 cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste
Directions:
Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment.
Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake crust until light golden brown, 15 to 20 minutes.
Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
(adapted from allrecipes )
This tangy pastry really slaps you up from any slumber you are about to have. The citrus basically acts as a pill that allows you to be energetic, okay not literally. But when working on the pastry shell, ensure that not too much kneading is done or else it will present a hard tart. If you love anything yellow, this is for you because no colouring was used and its all natural pigments extracted from the lemon and the egg yolk. 4th day of 2015 and more baking to come, and looking forward to more adventures. Cheers!
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