Lemon Tart

Crust:
2 cups flour
1/4 cup sugar
3/4 cup (1 1/2 sticks) cold unsalted butter
1 egg, lightly beaten

Filling:
4 eggs
5 egg yolks
1 cup fresh lemon juice
1 tablespoon grated lemon rind
1 cup sugar
1 cup (2 sticks) unsalted butter, cut into pieces
Whipped cream, fresh raspberries and mint leaves (optional garnish)

To make the crust: Combine flour and sugar. Cut in butter with a pastry blender or 2 knives. Add egg and stir until dough forms a ball. Cover and refrigerate until chilled through.

On a lightly floured surface, roll dough 1/8 inch thick to fit a 10-inch tart
pan. Line bottom of pan with aluminum foil. Place crust in pan and fill pan with rice or dried beans to keep crust from buckling. Bake in a preheated 400-degree oven for 10 minutes. Remove rice or beans and bake 3 to 4 minutes longer, until browned. Let cool thoroughly before filling.

To make the filling: Beat eggs and yolks together in a bowl or the top of a double boiler. Add lemon juice and rind; whisk vigorously to combine. Gradually add sugar, whisking in each addition thoroughly.

Place bowl over a pan of hot (not boiling) water. Stir constantly until
mixture thickens enough to coat a spoon. Remove from heat and stir in butter. Mix thoroughly and pour into cooled crust. Chill.

To serve, decorate with whipped cream, raspberries and mint leaves if desired. Serves 8.