• Pastry:
• 10 TB slightly softened unsalted butter
• 3/4 cup 10x
• 1 egg @ room temp
• 1 5/8 cup flour
• 1/4 cup fine-ground walnuts
• Lemon filling:
• 5 eggs
• 1 1/2 cups sugar
• 1 cup fresh lemon juice (apx. 6 lg. lemons)
• 3/4 cup heavy cream
• Grated zest of 1 1/2 lemons

1. Pastry:
2. Cream butter, add 10x, mix well. Add egg. Add flour & mix til just incorporated. Add nuts. Shape into disk, wrap in plastic wrap, chill 1-2 hours. Roll dough to fit a 10" tart pan, leaving a thick edge that rises slightly above rim of the pan. Put in fridge and allow dough to 'rest' for apx. 30 minutes. Blind bake (foil lined w/ beans or pie weights) at 375 for 25-30 minutes. Remove foil & weights, bake apx. 15 more minutes til golden medium brown. Cool on rack while preparing filling. *Turn oven heat down to 325.
3. Lemon filling:
4. Whisk eggs to liquify; whisk in sugar, then lemon juice, cream, and zest. Put tart pan on cookie sheet for baking; pour filling into shell. Bake at 325 until almost set, but still soft in the center, about 35-40 minutes. Center will set-up as tart cools. Cool at room temp before removing pan ring. Cover & refrigerate at least 2 hours before serving; serve chilled.

I believe this is a Gale Gand recipe. I've found it to be a keeper.