Lazy Mary's Improved Lemon Tart

Fancy Crust

• 3 cups all purpose flour
• 1 1/2 cups cold butter, cut into slices
• 1 whole egg
• 6 tablespoons ice water
• 1 tablespoon white vinegar
• 1 teaspoon salt
• grated zest of 1 Meyer lemon, I used a box grater

Lazy Mary's Tart Filling

• 1 large Meyer lemon cut into pieces (1 1/2 - 1/3/4 ounces)
• 1 1/2 cup superfine white sugar
• 1/2 cup unsalted butter (1 stick)
• 4 eggs
• 1 teaspoon vanilla

1. Mix flour, butter, egg, cold water, vinegar and salt together with a heavy fork. Or, use a food processor with a large bowl. Don't bother to totally break down the butter.
2. Since this recipe makes enough for two crusts, divide the dough and form into two disks. Add the lemon zest to the lemon tart dough and wrap and save the rest.
3. Place the dough in the middle of the tart pan and spread it out and up the sides of the tart pan with your fingers. (Use a tart pan with a removable bottom.)
4. Blind bake the tart shell for about 10 minutes at 350 degrees.
5. Remove the tart shell from the oven and pour in the filling . Return to the oven and bake for about 30 to 40 minutes. Check to see if the filling is set and the top is turning golden.