Tarte Au Citron (Viking River)

7 T (100 g) unsalted butter, at room temperature, plus extra for greasing

½ C (96 g) sugar

1 C (125 g) flour

Pinch of salt

3 lg eggs

3 lg egg yolks

⅔ cup (20 g) fresh lemon juice

½ C plus 2 T (143 g) unsalted butter, at room temperature

¾ C (144 g) granulated sugar

Confectioners’ sugar

Preheat oven to 300°F (149°C). Grease a 9-inch tart pan with a removable bottom. Place pastry ingredients in a bowl; knead lightly to combine.

Cover and refrigerate at least 30 minutes, then place chilled dough on a floured surface and roll out ⅛ inch thick. Transfer to tart pan; pierce bottom with a fork; chill.

Meanwhile, whisk together eggs and egg yolks in a small bowl.

In a medium saucepan, stir together lemon juice, butter and sugar over low heat until butter has melted and mixture is combined.

Pour a little of this mixture into bowl with eggs, stirring constantly; then pour egg mixture back into pan and stir constantly over low heat until mixture thickens and begins to bubble around edges. Pour into tart shell; bake 30 minutes or until top is golden.

Dust with confectioners’ sugar prior to serving.