- Active time: 30 minutes
- Total time:2 hours
- For Dough:
- 1 1/2 cups flour
- 1/2 cup confectioner's sugar
- 1/4 tsp salt
- 9 tablespoons butter, very cold, cut into 1/4 inch pieces
- 1 large egg
- For Filling
- 5 eggs plus one egg white
- 3/4 cup sugar
- 5 lemons, zested and juiced
- 2/3 cup heavy cream
Make Dough: Preheat oven to 400 degrees.
In the bowl of a food processor add flour, confectioner's sugar, and salt. Pulse to mix. Add cold butter and pulse until it is mixed and the size of small peas, about 5 pulses. Add egg and pulse until dough pulls together into a ball. Remove dough from processor.
Press dough into a 9 inch tart pan. Prick dough all over with a fork. Chill tart shell in refrigerator for 30 minutes. Cover the bottom of the tart with parchment paper then fill with pie weights or beans. Bake shell for 20 minutes. Reduce oven temperature to 325.
Make Filling: In a medium bowl, use an electric beater to lightly beat together eggs and egg white. Whisk in sugar, zest, and juice. Beat on low until combined and slightly thickened, about 2 minutes.
In a small bowl, beat heavy cream until its thick but not whipped, about 3 minutes. Fold cream into lemon mixture. Pour filling into tart shell and bake for 40 minutes. Let cool completely before serving.