This is from the wonderful Dorrie Greenspan book - well some of it is. I also used an old favorite tart base that hasn't failed me yet from "everyday food" the little mag in the supermarkets. This tart is sweet, and aptly it is also tart. The inclusion of every part of the lemon (bar the seeds) makes the filling zesty and a tad bitter (I'd like to say it's a little "perky").
1.25 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1/2 cup unsalted butter
2 Myer lemons
1.5 cups sugar
1 large egg, at room temp.
2 large egg yolks, at room temp.
1.5 Tbs. cornstarch
1/2 cup heavy cream
1/2 stick butter, melted and cooled
1. . Preheat oven to 375F or 190C.
2. In a food processor, combine flour, sugar, salt, and butter, and process until large moist crumbs form.
3. Transfer the dough to a round tart pan (9inch or 13cm in diameter).
4. With floured fingers press the dough into the pan (you can use the bottom of a measuring cup to press the crust into the pan).
5. Freeze until firm (around 15min).
6. Take out the freezer, and prick all over with a fork and cover with aluminium foil.
7. Bake until golden for 25 min.
8. Take off the foil and press down the crust with the back of a spoon.
9. Allow to cool on a wire rack.
10. Place on a baking tray.
1. Preheat the oven to 325F.
2. Scrub the lemons and dry.
3. Cut the lemons into small pieces.
4. Place the lemon pieces and sugar together in a blender and process until a regular consistency (you will need to scrape down the blender with a rubber spatula multiple times, to make sure the lemon and sugar are integrated).
5. Add the rest of the ingredients and blend until a smooth consistency has been formed.
6. Tap the blender on your bench top a few times to eliminate some of the bubble and pour into the tart crust.
7. Transfer the tart pan and baking sheet to the oven and bake for 20 min.
8. Increase the temperature to 350F and bake for another 25-30 min. When the tart has finished baking it should be fairly set, and the top will have a sugary crust.
9. Transfer to a cooling rack and allow to cool to room temp.
10. This can be served at room temp. or chilled (it can be served two days after it has been made as long as it's kept in the fridge).
Taken from Dorie Greenspan's "Baking: From my home to yours" p. 336. As well as "Everyday Food" I forget the page - refer to the blueberry tart post if you'd like more details.