In another bowl, cream the butter and sugar with an electric mixer. Add the egg yolks, lemon juice, and vanilla and beat until smooth. At low speeds or with a wooden spoon, add the dry ingredients. Shape into a disc with your hands and cover with plastic wrap. Refrigerate for about 1 hour or until the dough is firm.
On a floured work surface, knead the dough to slightly soften it. Roll out the dough to a 3-mm (1/8-inch) thick sheet. Line a 23-cm (9-inch) tart pan with a removable bottom and 2.5-cm (1-inch) high with the dough. The dough brakes easily, just pick it up and press firmly to fix it. Refrigerate for 30 minutes or freeze for 15 minutes. Prick the entire surface of the dough with a fork.
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Bake for about 16 minutes or until the crust begins to brown. Let cool while making the pastry cream.
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