Easy Peasy 'tart' Lemon Tart

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour (280 ml)
• 3 tablespoons cornstarch
• 3 tablespoons granulated sugar
• 1 pinch salt
• 1/2 cup cold butter, cut into 1/2-inch cubes (1.2 cm)
• 3 tablespoons ice water
• 3 eggs
• 3/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 lemon, zest of, finely grated
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/4 cup fresh lime juice (about 2 limes)

Recipe

• 1 a. pastry:
• 2 combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
• 3 add cubed butter and process or use a pastry blender to cut in until crumbly. with the motor running add ice water and process just until it comes together. alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. bring together and shape into a disk.
• 4 wrap dough in plastic wrap and refrigerate for 15 minutes.
• 5 press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
• 6 prick all over with a fork, line with foil, then fill with dried beans or pie weights.
• 7 bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. do not overbake. remove from oven.
• 8 reduce oven to 350f (180c).
• 9 b. filling:
• 10 whisk eggs until creamy. add sugar and flour and whisk until smooth. gradually whisk in lemon and lime juices, then lemon peel.
• 11 pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). cool completely.