Serves 8-10; Cook Time: 2 hours, including baking and resting
- 2 lemons, preferably Meyer
- 1 ¾ cup sugar
- 3 eggs, beaten
- 3 Tbs flour
- 6 Tbs butter, melted
- Pinch of salt
- 2 ½ cups flour, plus more for dusting
- ½ tsp salt
- ¾ tsp sugar
- 15 Tbs unsalted butter, very cold and cut into 1/4-inch cubes
- ½ cup ice-cold water
- 1 Tbs milk
- Slice the lemons as thin as you possibly can (capturing the juices) and remove the seeds. Place lemon slices in a large bowl, toss with sugar, cover loosely and leave on the counter overnight.
2. Prepare the pastry: Place flour, salt, and sugar in the bowl of a food processor. Pulse to combine. Add the cold butter and pulse until the butter is in pea-size pieces. Add the water and and pulse just until dough comes together.
3. Dump dough out on a flour-dusted baking sheet and knead lightly just until dough comes together. Divide dough in half, flatten into 2 discs and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to overnight.
4. When you’re ready to bake, preheat the oven to 450. Roll one disc of the dough out and line a deep dish 9” tart pan. Roll the second disc of the dough out and set aside. Place dough in refrigerator while you prepare the filling.
5. Add the eggs, flour, melted butter and salt to the slice lemons and combine with your hands, bruising and squeezing the lemon slices.
6. Remove the dough from the refrigerator and fill with the lemon mixture.
7. Top with the second crust and crimp the edges. Cut a few slits in the top of the dough and brush with milk.
8. Bake at 450 for 30 minutes, then lower the heat to 350 and bake for another 20 minutes. Remove from the oven and cool thoroughly before slicing.