Lemon Tart

• None None Crust
• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter
• 1/4 cup sugar
• 1 None large egg yolk
• 2 drops vanilla extract
• None None Filling
• 4 None large eggs
• 1/4 cup sugar
• 2 None large lemons, grated zest and juice
• 1/2 cup cream
• None None Powdered sugar, to dust
• None None Whipped cream, to serve

1. Place flour, a pinch of salt and butter in a food processor. Pulse until mixture resembles breadcrumbs. Add sugar, egg yolk and vanilla and process until mixture comes together, adding 1-2 tbsp chilled water, if necessary.
2. Turn dough out on to a lightly floured surface and knead lightly to form a ball. Wrap in plastic wrap. Chill for 20 mins.
3. Preheat oven to 375u0b0F. Roll out dough on a lightly floured surface to fit a 9 inch tart pan. Using a rolling pin, transfer to pan. Press pastry firmly into pan without stretching it. Trim excess and lightly prick base with a fork.
4. Line with parchment paper and half fill with pie weights. Blind bake for 20 mins. Remove paper and weights and bake for 5 mins. Cool in pan.
5. Reduce oven to 350u0b0F. To prepare filling, whisk together eggs, sugar, lemon zest and juice and cream. Pour into tart crust and bake for 40 mins. Dust with powdered sugar and serve with whipped cream.

crust, flour, unsalted butter, sugar, egg yolk, vanilla, filling, eggs, sugar, lemons, cream, powdered sugar, cream

Taken from recipes-plus.com/api/v2.0/recipes/25015 (may not work)