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1
Place flour, 1/2 teaspoon salt and 1/3 of the lemon zest in a food processor and pulse to blend.
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2
Add butter and pulse until mixture resembles coarse meal.
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3
Add 2 tablespoons water.
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4
Pulse until mixture comes together.
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5
If necessary, add a little more water.
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6
Turn dough onto a lightly floured surface and form into a smooth disk.
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7
Wrap in plastic and refrigerate 1 hour.
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8
Roll dough out on a lightly floured surface to 12 1/2 inches in diameter.
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9
Fit dough into an 11-inch straight-sided loose-bottom tart pan without stretching it, pressing the dough into the sides of the pan.
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10
Trim excess dough.
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11
Refrigerate 30 minutes.
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12
Heat oven to 375 degrees.
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13
Line pastry with foil, then fill with pastry weights or dry beans.
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14
Bake 8 minutes.
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15
Remove foil and weights and bake 4 to 6 minutes longer.
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16
Remove from oven and set aside on a cooling rack.
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17
Reduce oven temperature to 350 degrees.
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18
Beat eggs in a large bowl.
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19
Add remaining ingredients, including the rest of the lemon zest and the salt.
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20
Whisk until thoroughly blended.
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21
Place pastry-lined tart pan on a baking sheet.
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22
Pour in filling.
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23
Bake 40 to 50 minutes until almost set it will jiggle just a little in the center.
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24
Allow to cool at least 30 minutes before removing the outside of the pan.
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25
Serve at room temperature, with whipped cream or frozen yogurt if desired.
