Preparation of the lemon tart

• Make the base.
  In a large bowl, mix the flour and powdered sugar.
  Add the butter cut into small pieces and work it until you get a crumbly mixture.
  Add the egg and the cold water and knead until the dough is smooth and homogeneous.
  Shape into a disk, wrap it in a little plastic wrap and let it rest in the refrigerator for at least half an hour.

• After resting, roll the dough into a thin disk suitable to line the bottom and sides of a 8 2/3-inch (22 cm) removable-bottom tart pan.
  Place it in a buttered and floured pan, prick the pastry base with the tines of a fork, then put the tart pan back in the refrigerator for half an hour.
  Place a sheet of parchment paper over the pastry, fill it with dried beans (or pie weights) and bake in a preheated conventional oven at 356°F for fifteen minutes, then remove the beans and the parchment paper and bake for another five minutes. Finally, remove from the oven and let cool without unmolding.

• Prepare the filling.
  In a large bowl, beat the eggs with the sugar, then add the liquid heavy cream in a thin stream while continuing to whisk, and add the grated zest and the strained juice of the three lemons.
  When you have a homogeneous mixture, pour it into the shortcrust shell and bake again at 338°F for 30–35 minutes.
  Remove from the oven and let the lemon tart cool completely before removing it from the pan.
  Decorate as desired with powdered sugar and serve.

  Chez Bibia