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Italian Lemon Tart Recipe

1/2 cup powdered sugar
8 tablespoons (1 stick) cold butter, cut into small pieces
1 1/2 cups flour
1 egg yolk
1/4 cup ice-cold water

1 1/2 tablespoons lemon zest
1/3 cup lemon juice
4 eggs
3/4 cup sugar
1/2 cup plus 1 tablespoon heavy cream
Fresh fruit (optional)


For pastry:

Knead the powdered sugar lightly with the butter. Add flour and egg yolk and knead until mixture is crumbly.

Add water a tablespoon at a time until dough just holds together. Roll dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate at least 2 hours.

Preheat oven to 300°F. Roll dough on a lightly floured surface into an 11-inch circle. Transfer dough to a 9-inch tart pan with removable bottom or a 9-inch pie pan and fold edges over to form a double-thick crust.

Pierce dough 15-20 times with a fork. Bake crust 25-30 minutes, pressings with the back of a fork if bubbles form. Remove from oven and increase oven temperature to 350°F

For filling:

Whisk together lemon zest, lemon juice, eggs, sugar, and cream. Strain mixture through a fine mesh sieve into the warm tart shell.

Bake for 35 to 45 minutes until filling is set in the center. Let tart cool completely. Garnish with fresh fruit, if desired.


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