- 2 3/4 cups all-purpose flour
- 13 tablespoons unsalted butter
- 1/2 cup sugar
- 1 egg
- Grated zest and juice of 3 lemons
- 1 1/2 cups sugar
- 3 eggs
- 7 tablespoons unsalted butter, melted
- Confectioners' sugar for decoration
FOR THE PASTRY: Preheat the oven to 350 degrees F. Place all the pastry ingredients in a food processor and process, pulsing, until the mixture just comes together. Press the mixture into a 12-inch springform pan. Prick the base with a fork. Bake for 10 minutes.
FOR THE FILLING: Place the lemon zest, sugar and eggs in a food processor and process until the mixture is pale and creamy. Add the melted butter and process to combine. Add the lemon juice and process. Pour the mixture into the tart shell. Bake until the tart is just set, but still a little wobbly, about 30 minutes. Allow to cool slightly. Remove the sides of the pan.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
495 calories; 25g total fat; 147mg cholesterol; 30mg sodium; 64g carbohydrates; 1g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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