Nickel Allergy Friendly Tarte au Citron

Total time3 hr 20 min

Prep time35 min

Cook time45 min

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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3 tbsp powdered sugar
¼ tsp salt
½ cup (1 stick) unsalted butter, cold, cut into ½-inch cubes
1 large egg yolk
2 tbsp ice water

For the filling

¾ cup fresh lemon juice (from about 4–5 lemons)
1 tbsp lemon zest (from about 2 lemons)
¾ cup granulated sugar
4 large eggs
2 large egg yolks
6 tbsp unsalted butter, cut into ½-inch cubes

For serving

powdered sugar, for dusting (optional)

Instructions

1
In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes and work them in with your fingertips until the mixture resembles coarse, pea-sized crumbs with no large butter chunks remaining.
2
Stir together the egg yolk and ice water in a small bowl, then drizzle over the flour mixture. Toss with a fork and press the dough together until it just holds when squeezed — it will look shaggy but should not be sticky. If it crumbles apart, add ice water 1 tsp at a time.

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