Course: Dessert

Yield: 14-15 servings

Cooking time: 12-15 mins
INGREDIENTS

1. All purpose flour- 11/2 cup
2. Confectionary Sugar- 1/2 cup
3. Cold water- 1/4 cup
4. Butter- 8 tbsp
5. Beans/ Pie weight- 1 cup
6. Lemon juice and zest- 2
7. Salt- 1 pinch
8. Sugar-3/4 cup
9. Eggs- 5
10. Vanilla extract- 1/2 tsp
11. Heavy cream-1/2 cup

DIRECTIONS

• Preheat the oven to 350°F.
• Cream together butter and sugar.
• Add the vanilla, salt and flour and combine well.
• Slowly add little water and combine with hands to get a perfect soft dough.
• Combine the dough with a plastic wrap and refrigerate for 30 mins.
• On a marble surface, sprinkle some flour and roll the dough between 2 plastic wraps into a circle to cover the tart pan. (I have used a medium sized tart pan)
• Roll out the dough sheet over the tart pan and trim the edges if needed.
• Now prick small holes on the crust and chill for another 10 mins.
• Blind Baking– Cover the crust with a parchment paper and put the beans on top and bake for 15 mins to get a light golden crust.
• Once done, remove the beans and keep the pie crust to cool.
• Lemon Custard filling- Cream together the eggs and sugar until pale and fluffy.
• Add the heavy cream into the mixture and combine well.
• In another bowl, mix the lemon juice and zest of 2 lemons, keep for 2 mins and strain the juice into the the custard filling and combine gently with a spatula or whisk.
• Pour the lemon custard filling into the prepared pie pan.
• Bake for 30 mins until the custard is set and cooked through.10 mins before 30 mins, cover the edge of the crust with a foil to prevent browning/ burning.
• Cool the tart and dust some powdered sugar on top.
• Serve the slice with a dollop of whipped cream or just like that.
• Enjoy cold!😊