For the pastry shell: 1 2/3 cups of all purpose flour, 2/3 cup of powdered sugar, 2/3 cup cold butter, 1 egg beaten
For the filling: 5 large eggs and 1 more egg yolk, 1 cup sugar, 1 cup fresh lemon juice, 1/2 cup butter and I also used the zest from
3 lemons- this is up to you! IF YOU REDUCE THE SUGAR it will be more tart of course!
It is suggested that you refrigerate this for 30 minutes before rolling out- you will have more than you need when you roll it out and put it in the tart pan.....
Bake it for about 15 minutes constantly pricking the tart with a fork to keep it down. Sit aside to rest...
In a separate saucepan cook the filling ingredients which have already been mixed well. I chose not to strain mine but had been careful to remove lemon seeds in the bowl. Simmer until thick.
Pour into the shell and bake 20 minutes. Cool and serve.