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1
In a medium bowl, combine the flour, salt, sugar, and lemon zest.
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2
Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
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3
In a small bowl, combine the egg, the yolk, the liqueur and confectioners' sugar, and stir this mixture into the flour mixture with a fork until it just comes together.
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4
Turn the mixture onto a floured board and gently work the mixture until a dough is formed.
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5
Press the dough into a disc shape about 6 inches across, wrap tightly in plastic wrap and freeze for 15 minutes.
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6
Remove from the freezer and quickly roll the dough so that it fills out a buttered, 12 to 14-inch tart pan.
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7
Place the dough in the pan, trimming the edges, wrap the pan in plastic wrap and refrigerate for 30 minutes.
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8
Preheat the oven to 400 degrees F.
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9
Remove the pastry from the refrigerator and prick it all over with a fork.
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10
Bake for 10 minutes, reduce heat to 375 degrees F and continue to bake for 10 to 15 minutes more, until golden.
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11
Remove from oven and allow to cool.
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12
Using baking beads will help set the shell and eliminate shrinkage.
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13
To make the filling, in a medium bowl, combine the orange juice, zest, sugar, and mascarpone and beat well.
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14
Add the eggs 1 at a time and continue to beat.
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15
When all eggs have been added, beat in the liqueur.
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16
Pour the filling into the cooled pastry shell and bake at 350 degrees F for 40 to 50 minutes, until the custard is set.
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17
Allow to cool dust with confectioners' sugar.
