1 french short crust pastry
2 teaspoon arrowroot or cornstarch
2 tablespoon milk
2 large whole eggs
3 egg yolks
1/2 cup powdered sugar
6 tablespoon unsalted butter -- melted
----FRENCH SHORT CRUST PASTRY----
1 3/4 cup sifted flour
1 teaspoon salt
5 tablespoon unsalted butter -- cut in
1 small pieces
1 ice water
1/4 cup sugar
Roll out French Short Crust Pastry about 1/8 inch thick. Line lightly buttered 9- or 10-inch tart pan with removable bottom. Lightly score bottom of pie shell, line with foil, and fill with dried beans, rice, pennies or pie weights. Bake at 375 degrees 6 minutes. Remove weights and foil. Bake 5 to 7 minutes until tart lightly colors.
Meanwhile, prepare filling. Using potato peeler or zester, remove zest of 2 lemons. Chop finely and reserve in small bowl. Squeeze 2 lemons over zest. In another small bowl, blend arrowroot and milk and reserve. In medium mixing bowl, beat whole eggs and yolks with whisk until frothy. Add powdered sugar and continue beating until smooth. Beat in lemon juice and zest, arrowroot mixture and melted butter.
Fill tart shell with mixture, reduce oven to 350 degrees and bake tart until set and top is faintly brown, about 25 to 35 minutes. Serve hot or cold.
FRENCH SHORT CRUST PASTRY - In bowl mix flour and salt. Pour into pile in center of heavy board. Make well in center of flour and put in butter, egg, 2/3 cup ice water and sugar dissolved in it. Quickly and lightly blend flour into butter and egg, rubbing between tips of fingers. As more liquid is needed, add teaspoon ice water, but keep to minimum. Dough should not be wet. As soon as dough will stick together, roll into ball and set aside.
For food processor method, in work bowl fitted with steel blade, combine flour, salt and sugar. Distribute pieces of butter over top and add egg yolk. Pulse until mixture forms cornmeal like pieces. With motor running, slowly add water just until dough forms ball that holds together.
Clean and lightly flour heavy board and begin kneading by pushing and stretching dough into flat round using heel of hand. Roll up and stretch again.
Repeat 3 times until dough is satiny. Roll dough into ball, wrap in wax paper or plastic wrap. Refrigerate at least 3 hours. Makes 1 (9- or 10-inch) tart shell.
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