Ingredients (9” tart)
CRUST
2 cups all-purpose flour
160 grams of butter
2 teaspoons of sugar
Pinch of salt
FILLING
2 eggs
1 cup of sugar
140 grams of butter (melted and cooled)
Juice of 4 lemons
Instructions
Preheat oven at 325°F
For the dough, combine flour, sugar, and salt in a large bowl.
Add in the butter at room temperature cut in pieces to make the mixing easier.
Sprinkle no more than 3 tablespoons to the mixture, so the dough holds together.
Once it is mixed, form a ball, wrap it in plastic and refrigerate for at least 1 hour, so the dough has a smoother texture to place on tart pan.
Preheat oven at 375°F.
Take dough out of the fridge and put over a lightly floured surface to avoid it gets stuck on the surface. Flatten and roll to a 9” circle.
Put rolled dough into an 8” tart pan and prick bottom with a fork, cover it with aluminum foil and chill for at least 20minutes. If you do not have aluminum foil, use cooking parchment.
Put over the paper pie weights or dried beans and bake for 15 minutes. You should then remove weights, paper and keep in the oven for 5 more minutes.
Leave out to cool while preparing the filling.
For filling start by beating sugar and eggs until it is all dissolved, the color of the mixture will vary if you use brown instead of white sugar.
Add the melted butter slowly while mixing the previous ingredients and finally stir in the lemon juice. You can add lemon zest if desired.
Pour the filling into the tart shell and bake in the oven for about 25 minutes until you see the crust turning gold and the filling is set and a bit brown.
Leave to cool before serving, if you do not eat the entire pastry, I recommend saving the leftovers in the fridge, the cooler, the better.
CHANGES
You might want to make smaller tarts instead of one big tart. Half a recipe gives you about 7 personal sized pies.