Lemon Tart

-Lemon Tart-
1 tart pastry (recipe follows)
3 organic lemons
1/2 cup sugar
1 Tbsp AP flour
2 large, free range eggs
1/4 cup melted unsalted butter, I used Kerrygold Irish Butter
1.5 Tbsp good-quality vanilla extract (don't use McCormick)

Par-bake your tart pastry. Lay it into (roll it around your pin) a 9 inch tart pan with a removable bottom. Press the edges into the crimped sides of the pan, then cover the dough with foil and bake at 450º for 7-8 minutes. Remove the foil and bake for another 5 minutes. Remove from the oven and allow to cool, reduce oven temperature to 350º.

Zest both lemons to yield about 5 teaspoons of zest, then roll and juice the lemons until you have 6-7 tablespoons of juice. I juice my lemons into a cup through a small sieve to catch the seeds.

In a mixer fitted with a whisk, combine the flour and sugar. Add the eggs, one at a time, beating thoroughly after each egg. Beat until the mixture is light in color and slightly thick. Add the lemon zest, lemon juice, vanilla, and butter. Pour the mixture into your cooled pastry shell. Bake at 350º for 23 minutes. Let cool completely before unmolding.

-Tart Pastry-

In medium bowl cut 1/2 cup cold unsalted butter into 1-1/4 cups AP flour until pieces are the size of peas. In a bowl combine 1 beaten egg yolk and 1 tablespoon ice cold water. Gradually stir the egg yolk mixture into the flour mixture. Add 2 to 4 tablespoons more ice water, 1 tablespoon at a time, until all the dough is moistened. Shape into a ball. If necessary, cover dough with plastic wrap and chill in refrigerator for 30 to 60 minutes or until dough is easy to handle. On a lightly floured surface, roll out dough on an 10 inch circle. I use a French pin on my tart and pie doughs, as I think the shape of these pins helps to form a better circle. You can make this whole thing in your food processor, too.