Crust1 cup plus 2 tablespoons (150 grams) all-purpose flour1/2 teaspoon kosher salt1/3 cup (40 grams) powdered sugar or 1/4 cup (50 grams) granulated sugar1/2 cup (4 ounces or 115 grams) unsalted butter, chilly is okay, diced
Filling1 cup plus 2 tablespoons (225 grams) granulated sugar1/4 teaspoon kosher salt4 massive or 5 medium-large lemons5 massive eggs1/2 cup (4 ounces or 115 grams) unsalted butter, chilly, minimize into piecesWhipped cream and berries, to serve (elective)
Filling1 cup plus 2 tablespoons (225 grams) granulated sugar1/4 teaspoon kosher salt4 massive or 5 medium-large lemons5 massive eggs1/2 cup (4 ounces or 115 grams) unsalted butter, chilly, minimize into piecesWhipped cream and berries, to serve (elective)
Warmth oven: To 350°F (175°C).
Make the crust: Mix the flour, salt, and sugar within the bowl of a meals processor. Add butter and mix till the combination kinds massive clumps — simply maintain working it; it’d take one other full minute for it to come back collectively, however it is going to. Set a marble or two of dough apart, and switch the remainder of it to a 9-inch spherical tart pan with a detachable backside [I’m using this one] set on a big baking sheet (for drips and stability). Press the dough evenly throughout the underside and up the edges. Switch to the freezer for quarter-hour, till strong.
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