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1
The day before serving, prepare the filling.
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2
Wash and dry the lemons.
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3
Freeze them for 10 minutes and then slice them as finely as you can using a mandoline, meat slicer or very sharp knife.
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4
As you slice, pull out and discard any seeds.
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5
Place the lemons in a mixing bowl and toss with the sugar.
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6
Cover with a dish towel and set on the counter overnight.
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7
The next day, prepare the pastry: combine the flour, salt and sugar in a large mixing bowl.
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8
Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal.
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9
Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans.
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10
Drizzle in the water in several additions, tossing and mixing between each.
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11
(It should look rather ropy and rough.)
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12
Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough.
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13
Gather the dough into 2 balls and wrap each tightly with plastic wrap, then flatten into disks.
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14
Refrigerate for at least 30 minutes.
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15
Preheat the oven to 425 degrees.
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16
Unwrap a disk of dough, place between two sheets of plastic wrap and roll into a 9-inch circle, 1?8-inch thick.
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17
Trim the excess dough.
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18
Lay it on a cookie sheet, cover and refrigerate.
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19
Roll the second disk into an 11-inch circle, 1?8-inch thick.
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20
Trim the excess dough.
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21
Gently place the larger circle in a 9-inch tart pan, letting the excess dough rise up the sides (do not trim).
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22
Cover and refrigerate until needed.
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23
Using your hands, mix the eggs, flour and butter into the lemon-sugar mixture, squeezing the lemons as you mix.
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24
Pour the mixture into the dough-lined tart pan to just below the pans rim.
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25
Using the point of a paring knife, carve 4 to 6 holes in the crust of the small dough circle.
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26
Lay it on top of the filling.
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27
Roughly fold the edges of the bottom crust over the top circle.
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28
Brush with milk.
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29
Bake for 30 minutes, then reduce the heat to 350 degrees and bake for 20 minutes more.
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30
Cool completely before serving.
