Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups all-purpose flour
  • 1 cup powdered sugar
  • ½ teaspoon salt
  • 3/4 cup cold butter (cut in pieces)
  • ½ cup heavy cream
  • 2/3 cup plus 1 tablespoon sugar (divided use)
  • 1 teaspoon finely grated Meyer lemon zest
  • ½ cup fresh Meyer lemon juice
  • ½ teaspoon lemon extract (optional)
  • 4 large egg yolks
  • 1 whole large egg

Instruction

  • Spray a 9-inch springform pan or tart pan with removable bottom with cooking spray. Line a cookie sheet with a silpat, parchment paper, or foil.
  • Place all crust ingredients in the bowl of a food processor. Pulse until dough starts to form clumps, about 30 seconds to a minute. Dough will be quite loose and dry at first, just continue pulsing until clumps form. Gather dough, and place in the springform pan.
  • Press the dough with your fingers, evenly to the bottom and about 1 inch up the sides of the springform pan. Lightly prick bottom of the pie shell all over with a fork. Cover pie shell with plastic wrap, and let rest in refrigerator for 1 hour.
  • Put oven rack in middle position, and preheat oven to 425˚ F. Place pie shell on prepared cookie sheet, and bake for 10-12 minutes or until light golden brown. Remove pie shell and cookie sheet from oven and reduce oven temperature to 300° F.