- Parchment paper sheets (for lining baking pans)
- Pie weights (to prevent pastry from puffing up during blind baking)
- Silicone pie ring or removable bottom tube pan (for even baking and easy removal of the tart shell)
- Rolling pin (used for rolling out dough to the desired thickness)
- Digital kitchen scale (for precise ingredient measurement, especially critical in pastry recipes)
- Stand mixer with paddle attachment or handheld electric mixer (to cream butter and sugar effectively)
- Pie tin with removable bottom (standard size for making tarts)
- Pastry cutter set (for efficiently cutting shortcrust dough)
- Citrus zester (for extracting lemon juice without seeds)
- Measuring spoons and cups (specific sizes needed in tart recipes)
- Silicone spatula (for mixing, scraping bowls, or spreading filling into the crust)
Nonstick vegetable oil spray
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1" pieces
2/3 cup powdered sugar
1 Meyer lemon or thin-skinned regular lemon
1 cup sugar
3 tablespoons honey
1 tablespoon finely grated lemon zest
3 large eggs
2 large egg yolks
1/4 cup all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon kosher salt
2/3 cup fresh lemon juice, preferably Meyer lemon
A 9"-diameter springform pan
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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