Lemon Tart

Ingredients

• 1 1/2 cups all-purpose flour
• 5 tbsp granulated sugar
• 1/2 tsp salt
• 1/2 cup canola oil
• 2 tbsp water
• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 1/4 tsp salt
• 1/2 cup fresh lemon juice
• 3 large eggs
• 3 large egg yolks
• 1 tbsp grated lemon peel
• 1/4 cup canola oil
• Icing sugar, optional*

Directions

1. Preheat oven to 350°F.
2. Combine 1 1/2 cups flour, 5 tbsp sugar and 1/2 tsp salt in a medium bowl. Add 1/2 cup canola oil and water. Stir just until combined.
3. Press mixture onto bottom and up sides of a 9 inch tart pan with a removable bottom. Alternatively, press mixture onto bottom of a 9 inch springform pan. Prick bottom of crust all over with a fork. Place tart pan on a rimmed baking sheet.
4. Bake, rotating pan halfway through baking, until crust is fully baked and light golden, about 30 – 35 minutes.
5. Meanwhile, during last 10 – 15 minutes of baking, whisk together 1 cup sugar, 2 tbsp flour and 1/4 tsp salt in a medium saucepan. Add lemon juice, eggs, egg yolks and lemon peel; whisk until smooth. Cook over medium-low heat, whisking frequently, until thickened, about 8 – 10 minutes. Remove from heat. Gradually whisk in 1/4 cup canola oil until smooth.
6. Remove crust from oven and cool slightly in pan on a rack.
7. Strain lemon mixture through a fine sieve; discard solids.
8. If crust has cooled off, return to oven for 1 minute. Pour lemon mixture into hot crust.
9. Bake until filling is firm around edges and jiggles just slightly in centre when shaken, about 10 – 12 minutes. Cool tart completely in pan on a rack. Dust with icing sugar.