Directions

1. Mix the dry ingredients together in a food processer . Pulse the flour a few times.

   

2. Add in your cold butter . Pulse until mixture is crumbly

   

3. Add in egg. Mix together until you can pinch dough together and it stick together. Lightly flour the surface and knead into a ball.

   

4. Wrap it up and let it rest in the fridge for about 1 hr. Take out and roll. Place into a tart shell and trim edges. Bake at 375 for about 20 mins. You can place parchment on top of the shell add in pie weights or dry rice to keep the shell flat when baking.

   

Filling

1. Mix eggs, sugar, lemon zest, lemon juice, and heavy cream. Cook on moderate heat, keep stirring until mixture becomes thick. It will coat the back of a spoon. Also as the mixture cools it because thicker.

2. Remove from heat and immediately strain mixture through a mesh. Add butter, a few cubes at a time, and mix until smooth. Let it cool to room temperature before filling the tart.

   

3. Pour the cooled mixture into the tart shell and refrigerate for 4-8 hours.

   

4. Top with lemon slices, sprinkle powder sugar on top and you can also add some whip cream when you serve this dessert.

   

5. Enjoy.