Zainab Khanam
– 1 ½ cups all-purpose flour – ½ cup unsalted butter, cold and cubed – ¼ cup powdered sugar – 1 egg yolk – A pinch of salt For the Filling: – 1 cup fresh lemon juice (about 4 lemons) – 1 tablespoon lemon zest – 3 large eggs – 1 cup granulated sugar – ½ cup unsalted butter
In a bowl, combine flour, powdered sugar, and salt. Add cubed butter and rub together until it forms a crumbly texture. Stir in egg yolk until the dough comes together.
Roll out the dough and press it into a tart pan. Chill for 30 minutes, then bake at 350°F (175°C) for 15-20 minutes until golden brown.
Whisk eggs and sugar in a saucepan. Add lemon juice and zest. Cook over low heat until the mixture thickens, stirring constantly.
Once the filling has thickened, remove from heat and whisk in the butter until smooth and glossy.
Pour the lemon filling into the baked crust. Let it cool to room temperature, then refrigerate for at least 2 hours until set.
Garnish with a dusting of powdered sugar or a few lemon zest curls. Slice and enjoy the refreshing, tangy flavor!