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1
Preheat oven to 350F.
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2
Blend flour, sugar, lemon peel and salt in processor for 10 seconds.
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3
Add butter and process until coarse meal forms.
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4
Add yolks and egg and process until moist clumps form.
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5
Transfer dough to work surface.
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6
Gather dough into ball and knead 1 minute.
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7
Divide dough into 2 pieces, one slightly larger than the other.
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8
Press larger dough piece evenly onto bottom and halfway up sides of 9-inch-diameter tart pan with removable bottom.
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9
Spread 1 cup preserves in crust.
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10
Cut remaining dough into 12 equal pieces.
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11
Roll pieces between hands and work surface into pencil-thin ropes.
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12
Arrange 6 ropes over preserves, spacing evenly and pressing ends to seal at crust edge; trim extra dough.
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13
Arrange remaining 6 ropes in opposite direction, spacing evenly and forming lattice pattern.
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14
Press ends to seal at crust edge; trim extra dough.
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15
Bake tart until crust is golden brown, piercing with toothpick if bottom crust bubbles, about 50 minutes.
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16
Cool tart in pan on rack.
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17
Can be prepared 8 hours ahead.
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18
Let stand at room temperature.)
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19
Remove pan sides.
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20
Lightly sift powdered sugar over tart, cut into wedges and serve.
