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Tangy Lemon Tart

Yield 1 (10-inch) tart


  • 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

How to Make It

  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.