Luscious Lemon Tart

• For the pastry
• 1 2/3 cups flour
• 2/3 cup powdered sugar
• 2/3 cup cold butter, cut into small cubes
• 1 large egg, beaten
• For the lemon filling
• 5 large eggs
• 1 egg yolk
• 1 cup sugar
• 1 cup lemon juice
• zest of 1 lemon
• 1/2 cup butter
• a couple raspberries or twists of lemon peel for garnish (optional)

1. To make the pastry: rnSift the flour and powdered sugar together. Cut the butter into the flour mix. Stir in egg and mix until the dough just comes together. (This can be done in a stand mixer or by hand.) Cover with plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees. Roll out dough and place into a 10" pie or tart pan. Line the pastry with aluminum foil and fill with dry beans or pie weights. Bake for 15-20 minutes, remove foil and beans, and bake 5 more minutes until light brown. Allow pastry to cool.
3. To make the filling:rnLower oven temperature to 275-300 degrees. Whisk eggs, yolk, and sugar together. Bring lemon juice and zest to a simmer in a small saucepan, then add the butter, whisking until the butter melts. Allow the mixture to cool for a few minutes, then gradually whisk the lemon juice/butter mix into the egg mix until it's blended.
4. Strain the entire mixture through a fine-meshed sieve into the pastry shell. Bake for 20 minutes or until set. Let cool, then refrigerate at least 2 hours before serving.

pastry, flour, powdered sugar, cold butter, egg, lemon filling, eggs, egg yolk, sugar, lemon juice, butter, couple raspberries

Taken from food52.com/recipes/15619-luscious-lemon-tart (may not work)