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1
Preheat the oven to 400 degrees F.
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2
On a lightly floured surface, roll out the pie dough to an 11-inch circle.
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3
Transfer to a 10-inch tart pan with a removable bottom and press the dough against the sides.
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4
Refrigerate for 20 to 30 minutes.
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5
Line the shell with parchment paper and fill with pie weights.
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6
Bake for 10 minutes.
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7
Remove the paper and weights, and bake until golden brown, 10 to 15 minutes.
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8
Remove from the oven and cool on a wire rack before filling.
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9
Reduce the oven temperature to 325 degrees F.
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10
To prepare the filling, whisk the buttermilk, sugar, eggs, Meyer lemon juice, flour, lemon peel in a medium bowl.
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11
Pour into the cooled crust and bake until the filling is set, 25 to 30 minutes.
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12
Cool completely then cover and refrigerate until well chilled, at least 3 hours.
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13
Add cream to the bowl of an electric mixer and beat to soft peaks.
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14
Add confectioners' sugar and beat to stiff peaks.
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15
To serve, slice tart and place on dessert plates.
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16
Place a dollop of sweetened whipped cream on the side and garnish with powdered sugar and lemon slices.
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17
8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons
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18
1 tablespoon sugar
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19
1/2 teaspoon salt
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20
1 stick cold unsalted butter, cut into 1/4-inch pieces
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21
2 tablespoons solid vegetable shortening
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22
3 tablespoons ice water
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23
Sift the flour, sugar, and salt into a large bowl.
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24
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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25
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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26
Add more water as needed to make a smooth dough, being careful not to over mix.
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27
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
