Recipe information
Yield
Serves 8
Ingredients
Crust
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (about) ice water
Filling
3/4 cup whipping cream
1/4 cup sugar
2 large eggs
6 tablespoons fresh lemon juice
2 tablespoons all purpose flour
2 teaspoons grated lemon peel
Preparation
For crust:
Step 1
Blend flour, powdered sugar and salt in processor. Add butter; process until coarse meal forms. Add water 1 tablespoon at a time; process until moist clumps form. Gather dough into ball; flatten into disk. Transfer to 9-inch-diameter tart pan with removable bottom. Press over bottom and up sides of pan. Pierce all over with fork. Freeze 30 minutes.
Step 2
Preheat oven to 350°F. Bake crust until golden, about 25 minutes. Cool. Maintain oven temperature.
For filling:
Step 3
Whisk first 6 ingredients in medium bowl to blend. Pour into crust. Bake tart until filling is set, about 25 minutes. Cool tart completely in pan on rack. Chill until cold. (Can be made 8 hours ahead. Keep chilled.) Serve with Frozen Lime Cream.
