Meyer Lemon Tart

2 large Meyer lemons
3 eggs
1/2 cup sugar
6 tbsp butter

1 1/4 cup flour
1/3 cup sugar
1/2 tsp salt
4 tbsp butter
1/4 cup ice water

Make crust: Preheat oven to 400 F. Whisk together flour, sugar and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle ice water over and mix in with spatula until mixture holds together when pressed. Roll out on flat surface into a circle about 12 inches across. Press into 9-inch pie plate and crimp edges. Prick all over with a fork and bake at 400 F for about 15 minutes or until edges are brown. Remove and allow to cool.

Make filling: Zest both lemons. Juice both lemons into a separate bowl. Whisk together eggs and sugar and lemon zest. Add lemon juice and butter and heat over a double boiler, whisking constantly, until butter melts. Stir with a spatula, brushing down sides, until custard thickens. Continue stirring for a few seconds and then pour custard through a sieve into a bowl.

Test custard for sweetness and add powdered sugar if necessary. Pour into prepared crust and chill for four hours.

The original recipe called for only a tablespoon of zest, or the zest of only one lemon, or something like that. I wanted to use as much Meyery goodness as possible, so I zested both. I think this made the custard a tad too sour/bitter/zesty, so I had to add some powdered sugar after the custard was done.