Ingredients:

  • 1¾ cups plus 2 tablespoons all-purpose flour, plus more for dusting
  • ⅓ cup plus 3 tablespoons powdered sugar
  • ¾ teaspoon salt
  • ⅓ cup plus 3 tablespoons chilled vegetable shortening, cubed
  • 2 tablespoons unsalted butter, cubed and chilled
  • ¼ cup plus 2 tablespoons ice water
  • 1 large Meyer lemon, chopped (or substitute with approximately 5 calamondins)
  • 1½ cups granulated sugar
  • (1 stick) unsalted butter, at room temperature (½ cup)
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • Powdered sugar, for garnish

Instructions:

  1. In a food processor fitted with a blade attachment, combine flour, powdered sugar, salt, cubed shortening, and cubed butter.
  2. Pulse until the fats are blended; aim for varying sizes—some like oat flakes and others like small peas.
  3. Slowly drizzle in ¼ cup of ice water while pulsing until the dough comes together but remains shaggy. If too dry, add up to an additional 2 tablespoons of water.
  4. Transfer to a lightly floured surface and knead into a disk about 1-inch thick. Wrap in plastic wrap and refrigerate for at least 1 hour.
  5. Once chilled, roll out on a floured surface into a circle roughly 14 inches wide and between ¼-inch to ⅛-inch thick.
  6. Gently press dough into a 9-inch fluted tart pan with removable bottom, trimming any overhang as needed.
  7. Prick the base with a fork and freeze for 1 hour. This step is crucial to prevent shrinkage during baking.
  8. Preheat your oven to 375°F (190°C) with a rack positioned in the center.
  9. Line the frozen crust with parchment paper and fill it with dried beans or pie weights.
  10. Bake for approximately 25 minutes, until edges are lightly golden brown.
  11. Remove paper/weights; bake an additional 10 minutes. Cool slightly on wire rack.
  12. Reduce oven temperature to 350°F (175°C).
  13. In a blender, combine chopped Meyer lemon pieces, granulated sugar, softened butter, vanilla extract, and eggs; blend on high speed for about 2 minutes, or until smooth and emulsified.
  14. Pour filling into pre-baked tart shell.