PASTRY:

1/4 c. powdered sugar
1/8 tsp. salt
1/4 c. unsalted butter, softened
1 egg yolk, beaten
2 tbsp. water
1 c. flour

LEMON FILLING:

3 eggs
3 egg yolks
1 c. sugar
Juice of 3 lg. lemons
3/4 c. unsalted butter

Pastry:

1. Combine - sugar, salt in bowl. Cut in butter with pastry blender.

2. Combine - yolk, water, blend into butter mixture. Add flour all at once.

3. Gather dough into ball. Refrigerate 1 hour.

4. Preheat oven to 350 degrees. On lightly floured surface, roll out dough. Put on 9 inch removable bottom tart pan. Prick bottom of shell with fork tines. Bake 20 to 25 minutes to lightly brown. Cool on rack.

Filling:

1. Whisk egg, yolks, sugar, juice on double boiler over simmering water until thick and opaque.

2. Remove from heat, stir in butter. Cool. Pour into shell. Cover with plastic wrap. Refrigerate overnight.

3. Broil 5 to 7 inches from heat until brown. Refrigerate and serve.