Lemon Tart

• 2 3/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1 cup granulated sugar + 2 tbsp
• 4 None whole eggs + 1 egg yolk
• 2 drops vanilla extract
• 2 None lemons, zested and juiced
• 1/2 cup heavy cream
• None None powdered sugar, for dusting

1. Combine flour and a pinch of salt in a food processor. Add butter, 1/2 cup sugar, egg yolk and vanilla. Pulse for 30 seconds, until mixture resembles breadcrumbs. Process continuously until mixture comes together, adding 1-2 tbsp water, if necessary. Turn out dough and knead lightly into a ball. Wrap in plastic wrap and chill for 15-20 mins.
2. Preheat oven to 375u0b0F. Roll out dough on a lightly floured surface then use to line an 8 1/2 inch tart pan. Trim excess and lightly prick base with a fork. Line with parchment paper and fill with pastry weights. Blind bake for 12 mins, until lightly browned. Remove paper and weights and let cool in pan. Reduce oven to 350u0b0F.
3. Meanwhile, to make the filling, whisk whole eggs with remaining sugar. Add lemon zest and juice. Lightly whip cream then fold in. Transfer to prepared tart shell and bake for 40 mins. Dust with powdered sugar.

flour, unsalted butter, sugar , eggs , vanilla, lemons, heavy cream, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/22272 (may not work)