1/2cupchopped shelled pistachiosI use the dry-roasted, unsalted variety
2eggsat room temperature
1t.grated Meyer lemon zest
2T.fresh Meyer lemon juice
1T.fresh Meyer lemon juice
1/4cupchopped shelled pistachios
For the crust:
Preheat oven to 325 degrees. Melt the butter in a medium saucepan over low heat. Remove butter from heat and add both sugars, stirring to combine. Mix in the flour. Let the mixture cool for 15 minutes; the dough will still be warm. Press the dough against the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 15 minutes. Allow the crust to cool. Sprinkle the pistachios evenly over the crust.
For the filling: Stir together the sugar, flour, baking powder and salt in a medium bowl. Add the eggs, lemon zest and lemon juice, and stir to blend. Pour the filling into the partially baked crust. Bake for 30 minutes, or until the crust is golden. (If your oven cooks hot and the filling browns too quickly, lightly cover tart with aluminum foil to prevent the top from burning.) Let cool.
For the topping: Combine the powdered sugar, lemon juice and butter in a small bowl. Spread the glaze over the cooled tart. Sprinkle with chopped pistachios to finish.
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