I mean this literally: this tart is loaded with butter and eggs, so if your cholesterol is already high, beware! As an occasion indulgence it is well worth it. The crust is quick and easy to make, and it is crumbly but still holds its shape. The filling has a strong, smooth, and invigorating citrus flavor, with great texture. Active preparation time is only about 1 hour, and it can be made ahead of time with no last minute preparations, which makes it ideal for dinner parties.
Here are the ingredients for both the crust and filling:
2 sticks (16 tablespoons) unsalted butter
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar
1 pinch salt
1 1/4 cup unbleached all-purpose flour
2 large eggs at room temperature
3 large egg yolks at room temperature
1 cup regular (granulated) sugar
1/2 cup freshly squeezed lemon or lime juice (about 4 lemons or 5 limes)
Pie pan with flat removable bottom (optional, but very handy for cutting and serving without breaking the crust)
Step 1: Pie crust
Preheat oven to 350Â°F
Melt one stick (8 tablespoons) unsalted butter and let cool
Combine melted butter, 1/2 tsp vanilla extract, 1/4 cup confectioners' sugar and pinch of salt and blend with a spoon.
Gradually add flour till you form a smooth, soft dough with a consistency similar to cookie dough
Place in center of pan and press down with fingertips as evenly as possible on bottom and sides of the pan
Bake in the center of the oven for 12 to 15 minutes, till it's lightly browned. You do not need to prick or weigh this crust.