Meyer Lemon Tart

FOR THE DOUGH:

1. Combine the flour, butter, sugar, and salt in a bowl and work with your fingers into a sandy consistency, with pebble sized pieces throughout. Add the egg wash and incorporate with a fork.

2. Combine it all together and flatten into a thick disc. Wrap in plastic and freeze for 30 minutes or refrigerate for 60 minutes.

3. Remove the dough from the freezer and bang on it with a rolling pin. On a well floured cutting board or surface, roll it out until about 1/8 inch thick. Flip the cutting board over onto a tart pan with a removable bottom. Press the dough into the contours of the pan and trim for neat edges. Freeze the dough in the tart pan for 30 minutes.

4. Preheat the oven to 375 degrees F. Cook the shell for 20 minutes then remove from the oven and let cool for 5 minutes.

5. Place the tart pan on a baking sheet. Pour the filling into the shell. Place the baking sheet in the oven and bake at 325 degrees F for 20 minutes, then raise the temperature to 350 degrees F and cook for 20 minutes more, until set, a bit bubbly, and only slightly jiggly.

6. Let cool before serving.

FOR THE FILLING:

1. Roughly chop five of the lemons. In a blender or food processor, combine lemons with sugar, egg, egg yolk, flour and melted butter.

2. Pour the mixture into the tart shell.

3. Slice the sixth lemon thinly and garnish the top of the tart. Sprinkle the top with a teaspoon of sugar for an extra glaze before baking. Bake as directed in step 5 above.