Mixture
1 3/4 cups (ch) all-purpose flour
1 pinch of salt
3 tablespoons (sopa) butter
1/2 cup (ch) cold unsalted butter, cut into small pieces
3 tablespoons (sopa) water
Fillng
1 1/4 cups (ch) plus 2 tablespoons (sopa) lemon curd
5 eggs
100g melted butter
1/2 tablespoon grated lemon zest
1/3 cup (ch) freshly squeezed lemon juice
1/3 cup (ch) freshly squeezed orange juice
Confectioner's sugar for dusting (optional)
Mixture
1 3/4 cups (ch) all-purpose flour
1 pinch of salt
3 tablespoons (sopa) butter
1/2 cup (ch) cold unsalted butter, cut into small pieces
3 tablespoons (sopa) water
Fillng
1 1/4 cups (ch) plus 2 tablespoons (sopa) lemon curd
5 eggs
100g melted butter
1/2 tablespoon grated lemon zest
1/3 cup (ch) freshly squeezed lemon juice
1/3 cup (ch) freshly squeezed orange juice
Confectioner's sugar for dusting (optional)
Mixture: combine dry ingredients, add butter and mix with fingers until crumbly
Add water and just barely mix to incorporate
Do not overwork the dough
Make a ball, wrap in plastic film and refrigerate for 30 minutes
Roll out the dough to 3mm thickness and place in a removable tart pan
Poke the bottom with a fork and cover with parchment paper and coffee grounds
Bake in a medium oven for 12-15 minutes
Remove the parchment paper and coffee grounds, let cool
Fillng: beat lemon curd, eggs, butter, and lemon zest in a bowl until smooth
Add juices, beat just a bit more, and carefully pour over dough
Bake in a medium oven for 40-45 minutes or until firm and golden
Let cool
Serving temperature, dust with confectioner's sugar or decorate with lemon peel
