1. To start the dough, cream together the butter and confectioners' sugar using a mixer. 2. Add the flour and mix until consistency becomes course/grainy. 3. Place dough in a ziplock bag and chill for 30 minutes. 4. Press and form dough into 10-inch tart pan covering bottom and sides. 5. Preheat oven to 425 degrees. 6. Bake for 10 minutes, then remove and cool. 7. Reduce oven heat to 350 degrees and hold to wait for tart. 8. Next, blend together the granulated sugar and the eggs. 9. Mix in the lemon juice, grated lemon peel, and butter, combine well. 10. Put tart pan on a cookie sheet for stability and pour the filling mix into the tart shell. 11. Using a potato peeler, peel the outer rind off another lemon so that only the white "pith" (thin layer) remains. 12. Make 8 thin slices from that lemon and place them carefully on the tart. 13. Place tart on tray in oven and bake for 35 minutes ( at 350 degrees). 14. Remove from oven and sprinkle granulated sugar on the lemon slices. 15. Increase oven to high broil and place tart back in oven on the top rack allowing to brown lightly on top. 16. **WATCH THIS CLOSELY as you can easily burn the crust or the tart.***. 17. Cool tart completely before serving. 18. Enjoy! ;). 19. ***Hint- a culinary torch/ creme brylee torch could be used to brown the top of the tart if desired**. ---------------------------------------------------------------------------
Nutrition
Ingredients
