Cook Time: 20 min
Servings: 6/ 1 9” tart

Ingredients
One 9” Vermont Rolling Pins Pie Shell with a slight change, after rubbing or food processing butter, stir in 2 Tablespoons of confectioner’s sugar. Then add one slightly beaten egg, one 1 tsp of vanilla extract, and one Tablespoon of chilled water. Then continue with Vermont Rolling Pins Pie Shell recipe.

Lemon filling:
6 eggs, beaten
1 1/2 cups sugar
1/2 cup of unsalted butter
4 lemons, grated rind and juiced
Confectioner's sugar

Directions
Preheat oven to 400 degrees.
Pre bake pie shell by pricking bottom with a fork. Line with parchment paper or foil and cover with a weights, beans, or rice. Let bake for 10 minutes. Remove the weights and covering and place pie shell aside until filling is made.
On stove top, place beaten eggs, sugar, and unsalted butter in a medium saucepan over low heat. Once sugar is dissolved, add lemon juice and rind. Stir constantly while cooking. Once the lemon curd has slightly thickened, remove from heat and pour into tart shell. Bake in preheated oven for 20 minutes until the curd is set. Cool on wire rack. Dust with confectioner’s sugar before eating.