Shaker Lemon Tart

Tom Conway, as adapted from Saveur.

Ingredients:
FILLING
2 large organic lemons
2 cups sugar
1/4 tsp. salt
4 eggs
6 tbsp. butter, melted
3 tbsp. sifted flour

PIE DOUGH
2 cups all-purpose flour
1 tsp. salt
10 tbsp. cold butter, cut into pieces
2 tbsp. lard or vegetable shortening
ice cold water

Instructions
FOR THE FILLING
Thoroughly wash lemons
Finely grate lemon zest into a bowl.
Slice lemons very thin; remove and discard seeds.
Add slices to zest and toss with sugar and salt.
Cover and set aside at room temperature for 24 hours.
When ready to make the pie, put the lemon-sugar mixture into food processor (blade attachment)
Pulse for a minute or two, until lemons are a pureed, with little bits of lemon present
Add room temperature eggs one at a time, pulse to mix
Melt butter, add to mixture, pulse
Add flour
Pulse until well mixed and lemon rinds are pureed.
Set aside and make crust.

MAKING PIE DOUGH
Sift flour and salt together into a large mixing bowl.
Use a pastry cutter or forks to blend butter and shortening into flour
Stop blending when lumpy
Sprinkle in up to 6 tbsp. of ice water, stirring dough with a fork until it just begins to hold together.
Press dough firmly into a rough ball
Move to lightly floured surface.
Give the dough several kneads with the heel of your hand to form it into a smooth ball.
Divide dough into two balls, wrap in plastic, and refrigerate for 1 hour.
BAKING and ASSEMBLY
Preheat oven to 425°
Roll out dough on a lightly floured surface into two 12″ rounds.
Fit one round into a 9-10″ tart pan
Cut dough edges off with rolling pin over the top of the tart tin
Pour filling into tart pan. leaving about 1/4 inch from top of rim
Cover pie with remaining pastry round.
Run the rolling pin again to cut the edges off the top
Cut steam vents in top crust (or cookie cutter holes at the time of rolling)
Brush with half and half, sprinkle sugar on top.
Bake until edges begin to brown, about 20 minutes.
Reduce heat to 350° and bake until crust is golden brown, 25–30 minutes more until firm
Remove from oven and cool for at least 30 minutes before slicing.

Notes
:: Use organic lemons
:: Farm-fresh eggs make a big difference in this recipe (or any recipe)
:: Brushing the top crust with milk, half and half or cream facilitates browning
:: Sprinkle sugar on top before baking for a nice finish
:: Serve with ice cream (whipped cream will do in a pinch)