Serves: 6 to 8
Light and refreshing, this lemon tart is the perfect dessert after a heavy meal.
- 1 cup unsalted butter, at room temperature Add to list
- Pinch of salt Add to list
- 1/2 cup powdered sugar Add to list
- 2 cups all-purpose flour Add to list
Preheat oven to 350º F.
For the crust
Using your fingers, a pastry blender or two knives, combine crust ingredients until the mixture crumbles. Gently press into the bottom and sides of an 11-inch tart pan. Bake for about 20 minutes, until golden brown. Cool.
For the filling
In a medium bowl, whisk together flour and sugar, then whisk in eggs, one at a time. Add lemon zest and juice; stir well until blended. Pour into cooled tart shell and bake for 30 to 35 minutes, until filling is set (it will be firmer on the edges and a little soft in the very center, which will firm as it cools).
Serve at room temperature, dusted with powdered sugar.
Recipe by, PCC Cooks instructor