Lemon Tart Recipe: Zesty Sunshine on a Plate!

Instructions:

1. Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, pulsing until dough just comes together. Don't overmix! Form dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
2. Roll out dough on a lightly floured surface to fit tart pan. Press dough into tart pan, trim edges, and prick the bottom with a fork. Line crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove parchment paper and weights; bake for another 5-7 minutes, or until lightly golden brown. Let cool completely.
3. In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in heavy cream and lemon juice until smooth. Whisk in egg yolks until combined. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer. Be patient, this takes a few minutes! Remove from heat and stir in butter and lemon zest until smooth.
4. Pour lemon filling into the cooled tart crust. Bake at 325°F (160°C) for 15-20 minutes, or until the filling is just set. It should still have a slight jiggle.
5. Let the tart cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.
6. Dust with powdered sugar and garnish with fresh berries, if desired. Serve chilled.