Irish Lemon Pudding Tart

Directions

Crust

1Place the butter in a small saucepan over medium heat and melt it. In a large bowl whisk together the flour, sugar, and salt.

2Pour in the melted butter and pull everything together with a wooden spoon or silicone spatula. Use your hands to completely incorporate all the bits and form a ball.

3The dough will be smooth, soft, and pliable. Press it into the bottom and up the sides of an 8” or 9" tart pan, cover in plastic wrap, and refrigerate for about 30 minutes.

4Preheat the oven to 350°F. Take the chilled dough out of the fridge and prick it all over with a fork. Bake for 10 minutes and then set aside while you prepare the filling.

Lemon Pudding

1In a large bowl cream the butter and sugar. Add the egg yolks and beat until fluffy. Place the egg whites in a medium bowl (one large enough that you can get the beaters of a hand mixer in it).

2To the butter, sugar, and yolks add the lemon zest and juice. Beat until smooth. Add the flour and mix until just combined.

3Slowly pour in the milk and mix completely -- the batter will be liquidy with bubbles appearing at the edges of the bowl.

4Using the whisk attachments for your hand mixer (or an incredible amount of elbow grease) beat the egg whites until they form stiff peaks.

5Fold the whites into the batter.

6Pour the batter into the crust and bake for 35 - 40 minutes.

7Top with whipped cream and sprinkles. Serve warm or cold.