Lemon Chess Tart - cooking recipe

Ingredients

Tart Shell Ingredients
1 1/4 cups flour
1/4 teaspoon salt
1 tablespoon sugar
1/2 lb cold unsalted butter
1/2 cup ice water
Filling Ingredients
1/4 cup lemon juice
1 tablespoon lemon zest
8 tablespoons butter
1 1/8 cups sugar
1 tablespoon cornstarch
4 eggs

Preparation

For the Tart Shell:.
In Cuisinart, blend all ingredients while adding the butter in quarter-inch pieces.
Drizzle in chilled water until dough is thick or holds together when pushing together with fingers.
Move dough onto wax paper. Press into 1\" thick disk and chill for at least one hour. Then press into 10\" tart pan.
Line pastry with parchment paper and bake at 350 degrees for 20 minutes until light brown. While still warm, remove parchment paper.
Let tart shell rest at room temperature until ready to fill.
For the Filling:.
Cream butter until fluffy. Mix sugar with cornstarch. Add to butter and cream together.
Add eggs one at a time, beating well after each addition. Add lemon juice (it will curdle; this is okay) and grated peel.
Pour into a semi-baked 10-inch tart shell and bake at 350 for about 40 minutes, or until the filling no longer jiggles.
Allow to cool, slice and top with berries if desired.