Downton Abbey Lemon Tart

For the crust:

1. In the bowl of a stand-mixer, add the flour, sugar and butter. Mix until combined.
2. Add the egg yolk and cream/milk and mix until the dough forms a ball.
3. Wrap dough in plastic wrap and refrigerate for at least 30 minutes prior to baking.

For the tart:

1. Preheat oven to 375 F. Grease a 9-inch round removable-bottom pan with butter. Set aside.
2. Remove the chilled dough from the refrigerator and unwrap it.
3. Lightly flour a smooth surface (your kitchen island or counter will do) and put the dough onto it. Roll out the chilled pie dough to roughly a 12-inch circle. Transfer dough to the greased pie pan and use your thumbs to press it into the pan and make the squiggly pie crust design around the edges.
4. Blind bake the crust by placing a sheet of parchment paper over it and then filling it with pie weights, dry beans, or in my case, a bundt pan. Place pan on a baking sheet and bake for 10 minutes, then remove paper and the “weights”.
5. While your crust is blind baking, whisk the eggs, egg whites and sugar in a medium bowl until smooth. Whisk in the lemon juice and zest. Once the crust is out of the oven, pour the filling into the partially baked crust.
6. Put it back into the oven (still using the baking sheet underneath) in the upper third of the oven and bake until the crust is golden and filling is set. This will take about 20 minutes. When done remove pan from oven.
7. Put the tart pan on a wire rack and let tart cool for at least 10 minutes before removing the tart from the pan.
8. Dust with powdered sugar. Serve warm or at room temperature.

Recipe slightly adapted from DowntonAbbeyCooks.com