The Perfect Lemon Tart

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La Tavola Marche
Uploaded by: La Tavola Marche


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255 g flour, sifted (9 oz)

150 g butter (3.5 oz)

90 g confectioners sugar (3 oz)

few drops of vanilla

pinch of salt

2 egg yolks

1-2 tablespoons ice cold water

175 ml freshly squeezed lemon juice (6 oz) - about 5-6 lemons

150 g unsalted butter at room temperature (3.5 oz) - cut into pieces

200 g sugar (7 oz)

2 large eggs

3 large egg yolks

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