Lemon Tart

For the pastry:

• 8 tbsp (113g) butter or margarine, melted
• 1/2 cup sugar
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1 1/4 cup + 1 tbsp flour

For the filling:

• 2 large eggs
• 3 large egg whites
• 3/4 cup to 1 cup sugar (depending on how much sour power you crave)
• 2-3 medium lemons for the following:
• 1/2 cup (and then some, should you so desire) fresh lemon juice
• 2-3 t. freshly grated lemon zest
• Powdered sugar for dusting.

Preheat the oven to 350 degrees and grease a 9-inch cake pan. (As usual, I favor the fluted, removable bottom kind.)
Bake time: 20-25 minutes

Make the pastry:

Combine the melted butter and sugar and stir with a wooden spoon. Add the extracts, salt, and flour, and mix well. The consistency will resemble cookie dough. (Incidentally, rolled out and stamped with mini-biscuit cutters, this pastry also produces delicious little tea cookies.) Squeeze the dough together into a lump, and transfer it to the prepared pan. Using your fingertips, press the dough along the bottom and up the sides of the pan. Bake the pastry in the preheated oven for 12-15 minutes until slightly puffy.
Meanwhile,

Make the filling: 

In a mixing bowl, whisk the eggs, egg whites, and sugar until smooth. Slowly whisk in the lemon juice and the lemon zest.
Pour the filling into the partially baked crust, and carefully slide the tart into the oven. Increase the oven temperature to 375 degrees. Bake for 20-25 minutes, until the crust is golden and the filling is set. Do not over bake; the delicate crust burns easily. Let cool, and dust with powdered sugar. Serve at room temperature.

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