LEMON TART WITH
4 ounces butter,
1/4 cup confectioners' sugar
1 egg yolk
1/4 cup walnuts,
1 cup flour
4 large eggs
1 cup sugar
1/2 cup + 2 tablespoons fresh lemon juice
1/2 cup heavy cream
Beat the butter, sugar and egg yolk in an electric mixer.
the flour. Stir in the walnuts, mixing until dough comes together. Cover dough
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/3-inch
thickness. Arrange in pan. Trim to fit.
Line crust with foil or parchment
paper and weight with beans or pie weights.
Bake at 400 degrees until edge
is light golden brown, about 20 minutes. Remove the beans and foil, and continue
cooking until bottom is dry, about 5 minutes. Cool to room temperature. Filling: In
a medium bowl, whisk the eggs and sugar. Add lemon juice and cream. Whisk until
combined. Strain mixture into crust.
Bake tart at 350 degrees until filling
is set, about 25 to 30 min. Cool at room temperature. Serve at room temp. or