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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 3/4 cups all-purpose flour |
1 cup powdered sugar |
1/4 teaspoon salt |
9 tablespoons cold butter or margarine, cut up |
7 large eggs, divided |
1 1/2 tablespoons grated lemon rind |
1/2 cup fresh lemon juice (about 4 large lemons) |
1 cup sugar |
6 tablespoons butter or margarine, softened |
whipped cream (optional) |
garnishes: fresh mint leaves, fresh raspberries |
Directions:
1. Pulse first 3 ingredients in a food processor 3 to 4 times or until mixture is combined.
2. Add 9 tablespoons butter; pulse 5 to 6 times or until crumbly. Add 1 egg, and process until dough forms a ball and leaves sides of bowl. Shape dough into a disc; wrap in plastic wrap, and chill 30 minutes.
3. Press dough into bottom and up sides of a 10-inch tart pan. Prick bottom with a fork. Chill 20 minutes.
4. Line dough with greased aluminum foil, and fill with pie weights or dried beans.
5. Bake at 350° for 15 minutes. Remove weights and foil; bake 15 more minutes or until lightly browned.
6. Whisk together remaining 6 eggs, lemon rind, and lemon juice in a non-aluminum medium saucepan over low heat.
7. Add sugar and 6 tablespoons butter, and cook, whisking constantly, 8 minutes or until lemon mixture is thickened and bubbly. Let cool 15 to 20 minutes. Pour filling into prepared crust; cover and chill 4 hours or until set. Serve with whipped cream, if desired. Garnish, if desired.
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