Tangy Lemon Tart

• 1 3/4 cups all-purpose flour
• 1 cup powdered sugar
• 1/4 teaspoon salt
• 9 tablespoons cold butter or margarine, cut up
• 7 large eggs, divided
• 1 1/2 tablespoons grated lemon rind
• 1/2 cup fresh lemon juice (about 4 large lemons)
• 1 cup sugar
• 6 tablespoons butter or margarine, softened
• Whipped cream (optional)
• Garnishes: fresh mint leaves, fresh raspberries

1. Pulse first 3 ingredients in a food processor 3 to 4 times or until mixture is combined.
2. Add 9 tablespoons butter; pulse 5 to 6 times or until crumbly. Add 1 egg, and process until dough forms a ball and leaves sides of bowl. Shape dough into a disc; wrap in plastic wrap, and chill 30 minutes.
3. Press dough into bottom and up sides of a 10-inch tart pan. Prick bottom with a fork. Chill 20 minutes.
4. Line dough with greased aluminum foil, and fill with pie weights or dried beans.
5. Bake at 350u0b0 for 15 minutes. Remove weights and foil; bake 15 more minutes or until lightly browned.
6. Whisk together remaining 6 eggs, lemon rind, and lemon juice in a non-aluminum medium saucepan over low heat.
7. Add sugar and 6 tablespoons butter, and cook, whisking constantly, 8 minutes or until lemon mixture is thickened and bubbly. Let cool 15 to 20 minutes. Pour filling into prepared crust; cover and chill 4 hours or until set. Serve with whipped cream, if desired. Garnish, if desired.

flour, powdered sugar, salt, cold butter, eggs, lemon rind, lemon juice, sugar, butter, cream, fresh mint

Taken from www.myrecipes.com/recipe/tangy-lemon-tart-0 (may not work)