Instructions: To make the Pate Sucree: In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.

In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature one hour. (Makes two 11-inch shells)

Place sugar and lemon juice in large bowl. Push egg yolks through a sieve into the bowl; whisk to combine.

Set bowl over a pot of simmering water; whisk until mixture thickens, 15 to 20 minutes. Cook 5 minutes longer, continuing to whisk.

Remove bowl from heat, and stir in zest. Stir in butter, piece by piece, until completely melted. Pour mixture into cooled tart shell. Chill until firm, at least 1 hour.

Preheat broiler. Remove outer ring from tart pan, and place pan on a large cookie sheet. Place outer ring upside down on top to protect pastry from burning.

Sift sugar evenly over top of tart, and place under broiler. Watch carefully; remove tart when top is evenly browned. Serve.

This recipe yields one 12-inch tart.

Yield: 1 twelve-inch tart

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.