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1
Make the dough Into a medium bowl, sift the flour with the confectioners sugar and salt.
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2
Using your fingertips, rub half of the lard into the flour mixture until it resembles coarse meal.
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3
Rub the remaining lard and the butter into the flour mixture until pea-size pieces remain.
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4
Sprinkle with the ice water and mix with a fork until the dough comes together.
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5
On a lightly floured work surface, pat the dough into a 1-inch-thick disk.
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6
Wrap with plastic and chill until firm, about 1 hour.
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7
Make the dough On a lightly floured work surface and using a lightly floured rolling pin, roll out the dough into a 14-inch circle about 1/8 inch thick.
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8
Ease the dough into a 9-inch fluted tart pan with a removable bottom (2 inches deep) and trim the overhang.
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9
Prick the dough all over with a fork and freeze until firm, 1 hour.
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10
Make the dough Preheat the oven to 375.
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11
Line the frozen pie shell with parchment paper and fill with pie weights or dried beans.
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12
Bake for 25 minutes, until the edges are lightly golden.
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13
Remove the paper and bake for 15 minutes longer, until the shell is golden.
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14
Transfer to a rack and let cool completely, 3 hours.
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15
Make the filling Preheat the oven to 350.
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16
In a blender, combine the Meyer lemon, superfine sugar, butter, vanilla and eggs and puree until smooth.
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17
Pour the mixture into the tart shell.
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18
Bake for 40 minutes, until the filling is set.
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19
Transfer the tart to a rack and let cool to room temperature, 3 hours.
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20
Serve at room temperature or chilled.
