Downton Abbey Lemon Tart

For the short crust pastry (if making from scratch)

1 1/4 cups flour
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, softened and cut into small chunks
1 large egg yolk
2 tablespoons heavy cream (note: I didn’t have this so I used 1 tablespoon of milk; the dough was a little hard to manage)

For the filling

Pad of butter (for greasing the pie pan)
2 large eggs
3 large egg whites
1 cup sugar
1 1/2 teaspoons lemon zest
1/2 cup lemon juice
Powdered sugar, for dusting

For the short crust pastry

In a large bowl or using a stand-mixer, add the flour, sugar and butter.
Add the egg yolk and cream/milk until the dough forms a ball.
Wrap in plastic wrap and refrigerate for at least 30 minutes prior to baking.

For the tart

If you’re not using store bought crust, make the pie dough ahead of time and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees. Grease a round removable-bottom pan with butter. Set aside.
Lightly flour a smooth surface (your kitchen island or counter will do!). Roll out the chilled pie dough to roughly a 12-inch circle. Transfer to greased pie pan — use your thumb to make the squiggly pie crust design.
Blind bake the crust by place parchment paper over it and then filling it with pie weights, dry beans — or in my case, a bundt pan. Place on a baking sheet and bake for 10 minutes, then remove paper and your “weight.”
While your crust is blind baking, whisk the eggs, egg whites and sugar in a medium bowl until smooth. Whisk in lemon juice and zest. Once the crust is out of the oven, pour the filling into the partially baked crust.
Bake (still using the baking sheet underneath) in the upper third of the oven until the crust is golden and filling is set. About 20 minutes.
Cool the tart pan on a wire rack for at least 10 minutes before removing the tart from the pan.
Dust with powdered sugar. Serve warm or at room temperature.