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For the crust:
1 1/4 cups flour
1/4 cup sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
3 Tbs. cold water
For the filling:
1/4 cup flour
1 tsp. baking powder
1/3 cup plus 1 Tbs. freshly squeezed Meyer lemon juice (from 3-4 lemons)
1 1/2 cup sugar
4 large eggs
1 large egg yolk
Freshly whipped cream, for topping
To make the crust, pulse the flour and sugar in a food processor until combined. Add the butter and pulse 15 to 20 times, until mixture resembles coarse crumbs. Add the water, continuing to pulse just until dough comes together. Turn dough onto lightly floured work surface and shape into a disk. Wrap in plastic and chill for one hour or overnight.
Preheat oven to 400°F. Lightly spray a nine-inch tart pan with removable bottom with nonstick cooking spray. Remove dough from refrigerator. Place between two pieces of lightly floured wax paper and roll out to an 11-inch round. Remove top sheet of wax paper and invert crust into prepared tart pan, gently pressing dough into bottom and sides of pan. (If any small tears appear, simply pinch together to seal crust.) Trim excess dough from edges of pan and freeze for 15 minutes to firm before baking. Pierce bottom of crust all over with a fork. Bake for 12 to 15 minutes until lightly browned, and remove from oven.
Reduce oven temperature to 325°F. To make the filling, sift the flour and baking powder in a medium bowl; set aside. In a separate bowl, whisk the lemon juice, sugar, and eggs together until sugar is dissolved. Pour over dry ingredients and whisk until completely smooth. Pour filling into prepared crust and bake until just set, about 25 to 30 minutes. Cool completely. Sprinkle with confectioner’s sugar, slice, and top each serving with a dollop of whipped cream.