Lemon Pastry Shell

1. 1

   Preheat the oven to 350.

2. 2

   Butter a 9-inch fluted tart pan with a removable bottom.

3. 3

   In a medium bowl, using a wooden spoon, stir together the melted butter, vanilla, almond extract, lemon zest, confectioners' sugar and salt.

4. 4

   Gradually stir in the flour to form a smooth, soft dough.

5. 5

   Place the dough in the center of the prepared pan.

6. 6

   Using the tips of your fingers, evenly press the dough along the bottom and up the sides of the pan; it will be quite thin.

7. 7

   Bake the shell in the center of the oven for 12 to 15 minutes, or just until the dough is firm and lightly browned.

8. 8

   Let cool completely before filling.

9. 9

   Do not remove from the pan before the tart is filled and set.

No additional tips available.