Easy Peasy 'Tart' Lemon Tart - cooking recipe

Ingredients

Pastry
1 cup all-purpose flour, plus
2 tablespoons all-purpose flour (280 mL)
3 tablespoons cornstarch
3 tablespoons granulated sugar
1 pinch salt
1/2 cup cold butter, cut into 1/2-inch cubes (1.2 cm)
3 tablespoons ice water
Filling
3 eggs
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 lemon, zest of, finely grated
1/2 cup fresh lemon juice (about 3 lemons)
1/4 cup fresh lime juice (about 2 limes)

Preparation

A. Pastry:
Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
Wrap dough in plastic wrap and refrigerate for 15 minutes.
Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
Reduce oven to 350F (180C).
B. Filling:
Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.