Classic Lemon Tart

Recipe by: Leslie Brenner

Over the last couple of decades, I’ve been perfecting this tart, and it’s just where I want it: perfectly tangy, with a super-tender short crust. It’s also practically fool-proof, with a dough you press into the pan with your fingers rather than rolling it out, and no need for pie weights.

If your lemons are not juicy, you may need more than called for in the recipe — maybe buy an extra couple to be safe.

For the crust, if you happen to be using European-style higher-fat butter, use about a teaspoon less of water.

Makes one 9-inch (23-cm) tart.

Ingredients

FOR THE SHORT-CRUST SHELL:

• 4.75 ounces (135 grams) all-purpose flour (about 1 cup plus two tablespoons)

• 1/4 teaspoon salt

• 1 tablespoon sugar

• Grated zest of half a small lemon

• 9 tablespoons (128 grams) unsalted butter, not too cold but not softened

• 1 teaspoon vanilla extract stirred into 1 tablespoon water

FOR THE FILLING:

• 4 large eggs

• 1/2 cup (100 grams) su…