1 refrigerated pie crust (such as half of a box of Pillsbury refrigerated pie crusts)
6 large eggs
Grated zest and juice of 3 large lemons
3/4 cup superfine sugar
8 oz. heavy cream
Confectioners' sugar, for dusting top of tart (optional)
1. Preheat oven to 400 degrees F/200 degrees C. Line a fluted 9-inch tart pan (with removable bottom) with pie crust. Using a fork, prick bottom of crust with several holes and line with parchment paper and fill parchment paper lined crust with baking beans. Bake for 12 minutes in preheated oven, remove beans and paper and return tart crust to oven for 5 minutes. Reduce heat to 300 degrees F/150 degrees C.
2. Beat together the eggs, lemon zest, lemon juice and sugar, then whisk in the cream.
3. Pour mixture into the baked crust and bake for 25 to 30 minutes until the filling has just set in the middle. Remove from oven and place on wire cooling rack and let cool to room temperature. Store tart in refrigerator tightly wrapped with plastic wrap. When ready to serve, remove tart from pan and place on serving platter. Dust top with confectioners' sugar and slice into wedges.
Makes 8 servings.
Date: May 19, 2007