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1
For crust: Mix first 8 ingredients in processor.
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2
Using on/off turns, cut in butter until mixture resembles coarse meal.
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3
Blend in egg yolk and and just enough milk to bind dough; do not form ball.
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4
Gather dough together; flatten to disc.
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5
Wrap in waxed paper and plastic and refrigerate at keast 3 hours.
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6
(Can be prepared 1 day ahead.
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7
).
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8
Very lightly butter 10-inch tart pan with removable sides.
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9
Roll pastry out between sheets of waxed paper to 1/8-inch thick round.
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10
Transfer to prepared pan, discarding paper and pressing gently into bottom and up sides, Run rolling pin across top to trim.
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11
(Can be prepared 1 day ahead to this point.
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12
).
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13
Position rack in lower third of oven and preheat to 400.
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14
Pierce bottom of crust with fork.
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15
Line with parchment or foil and fill with pie weights or dry beans.
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16
Bake 12 minutes.
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17
Remove weights and paper and continue baking until crust is light brown, about 7 minutes.
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18
Cool on rack.
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19
Reduce oven temperature to 350.
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20
For filling: Using electruc mixer, cream butter until light and fluffy.
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21
Add 1 cup sugar, 1/3 at a time, and beat until light and fluffy.
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22
Blend in corn starch and salt.
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23
Mix in eggs one at a time, then mix in yolks one at a time.
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24
Stir in fresh lemon juice, grated lemon peel and vanilla; mixture may separate,.
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25
Pour filling into crust.
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26
Bake until top is pale golden brown and custard is set, about 30 minutes.
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27
Cool completely on rack.
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28
Dust top with powdered sugar.
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29
Arrange candied zest around edge, or lemon slices in center.
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30
Serve with whipped cream if desired.
