Lemon Chess Tart

This lemon chess tart uses the cookie dough crust from my Lemon Sables recipe. The crisp, buttery crust and the tart filling make a wonderful combination! From an April 1984 issue of Bon Appetit that featured Light and Refreshing Lemon Desserts.Serve this with a dollop of whipped cream and fresh strawberries or raspberries.A doily laid on top of the tart, sprinkled with the powdered sugar and removed, is a nice, decorative touch.Refrigeration time of dough is not included in prep time.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• For Crust

• 2⁄3 cup  almond meal
• 2⁄3 cup powdered sugar, sifted
• 11  tablespoons unsalted butter, room temperature
• 1  egg
• 2  teaspoons lemon peel, finely grated
• 1  pinch salt
• 1 1⁄2 cups  pastry flour, plus
• 2  tablespoons  pastry flour (or all purpose flour)
•  melted butter

• For Filling

• 1⁄4 cup  whipping cream
• 1  tablespoon yellow cornmeal
• 1⁄2 cup unsalted butter, room temperature
• 1  cup sugar (scant)
• 3  eggs, room temperature
• 1  teaspoon lemon peel, finely grated
• 1  teaspoon fresh lemon juice
• 1⁄8-1⁄4 teaspoon  lemon extract (optional)
• 2 -3  tablespoons powdered sugar
•  whipped cream (garnish) (optional)

Directions

1. Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
2. Transfer to bowl of electric mixer and add butter; beat until light.
3. Blend in eggs, lemon juice and salt.
4. Beat in flour all at once until just combined;do not overmix.
5. Gather dough into a ball and wrap in plastic.
6. Refrigerate at least 3 hours.
7. Roll dough out on generously floured surface into 11 1/2-inch circle 1/8 inch thick. (Keep surface and rolling pin well floured to prevent sticking.).
8. Fit dough into 10-inch tart pan;trim edges.
9. Cover with plastic wrap and refrigerate for at least 1 hour.
10. Preheat oven to 400 degrees.
11. Brush shiny side of 11 1/2-inch foil circle lightly with melted butter.
12. Fit buttered side down into shell.
13. Fill shell with dried beans or pie weights.
14. Bake until dough is set, 15 to 20 minutes;remove foil and weights.
15. Continue baking shell until golden brown, about 5 minutes.
16. Reduce oven temperature to 350 degrees.
17. Stir cream into cornmeal in small bowl.
18. Cream butter and sugar in bowl of electric mixer until light and fluffy.
19. Beat in eggs, one at a time, and continue beating until light.
20. Blend in cornmeal mixture, lemon peel, juice and extract.
21. Spoon filling into shell almost to rim; do not overfill.
22. Bake tart until custard is set, about 30 minutes. (If edges brown to quickly, cover with strips of foil.).
23. Cool on rack.
24. Just before serving, dust lightly with powdered sugar.
25. Garnish with whipped cream and berries, if desired.