| 1 |
To prepare the crust: Whisk together the flour and baking powder into a medium bowl. Whisk together the sugar, egg, lemon zest and vanilla in a large bowl, until the sugar disolves. Whisk in the oil. Sprinkle in the flour mixture and mix just until combined; the mixture should resemble a thick batter rather than a dough. Cover with plastic wrap and refrigerate at least 20 minutes. |
| 2 |
Preheat the oven to 425 degrees. Spray a 9-inch tart pan with a removable bottom with nonstick spray. Flour your hands lightly and press the batter into the pan and up the sides. Prick the bottom with a fork. Spray a sheet of foil with nonstick spray and line the batter with the foil, with the sprayed side down. Top with pie weights or dried beans. Bake 8 minutes; remove the foil and pie weights. Continue baking the crust until golden brown, about 4 minutes more. Remove from the oven and cool completely on a rack. |
| 3 |
To prepare the lemon curd: Measure the water into a small microwavable bowl, sprinkle in the gelatin, and let stand until softened, at least 5 minutes. Beat the eggs until well combined. |
| 4 |
Combine the lemon juice, sugar and lemon zest in a small saucepan. Bring to a simmer, then remove from the heat. Whisk about 1/2 cup of the hot lemon mixture into the eggs to warm them, then pour the eggs into the remaining lemon mixture. Return the pan to the heat, and cook, whisking constantly, until the lemon curd starts to gently simmer and thicken. Remove from the heat. |
| 5 |
To assemble the tart: Microwave the gelatin on medium for 10-second intervals, stirring after each interval, until melted. Strain the lemon curd through a fine-mesh sieve, then stir in the gelatin and vanilla. Let cool to room temperature, then pour the curd into the crust. Cover the tart with plastic wrap and chill for at least 4 hours or overnight. |
|
|
|
|
|
|
|
|