14 tbsp softened unsalted butter
¾ cup confectioner’s sugar
Pinch of salt
1 tsp Cook’s Choice Pure Vanilla Extract
Finely grated zest of 1 lemon
2 large eggs, lightly beaten
2 cups all purpose flour
8 or 9 inch tart pan
9 large eggs
2 cups granulated sugar
1 cup fresh orange juice and finely grated zest of 2 oranges
½ cup fresh lemon juice
1 tsp Cook’s Pure Orange Extract
1 tsp Cook’s Choice Pure Vanilla Extract
1 cup plus 2 tbsp. heavy cream
Confectioner’s sugar for dusting
1. In an electric mixer, cream butter and add in sugar. Cram until light and fluffy.
2. Gradually add in the eggs and beat until completely combined and the mixture is light, fluffy and pale yellow in color, about 7 minutes.
3. Add the lemon zest and vanilla extract, scrape down the bowl and beat until mixture is homogeneous.
4. Turn off the mixture, add the flour to the bowl and then mix on lowest setting until flour is just combined. Do not over-mix the flour or the crust will be tough and hard.
5. Wrap the crust in plastic wrap and refrigerate for at least 2 hrs.
6. Preheat oven to 350 degrees.
7. On a lightly floured surface roll the dough out to a 10 inch disc about ¼ of an inch thick. Carefully transfer to a tart pan.
8. Blind bake the crust with a pie weight for 10-15 minutes.
9. Lower oven to 325 degrees and then continue to bake the crust until light golden in color.
1. Wisk the eggs and sugar together until combined.
2. Wisk in the citrus juice, zest, and extracts until combined.
3. Add the cream to the mixture and transfer to a jug or pitcher for easy pouring.
4. Lower oven to 250 degrees and place the crust into the oven on the edge of the rack. Carefully pout the filling into the crust and cook for 30-40 minutes or until the tart is set along the edges but still slightly jiggles in the center. Remove crust for oven and place tart on a counter to allow the tart to continue cooking and setting out of the oven. The tart should be set in 30 minutes.
5. Dust with powdered sugar and serve.
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