1/2 c. butter, softened
1/2 c. sugar
Pinch of salt
Pinch of baking powder
2 c. cake flour
1 egg
3/4 tsp. vanilla
1 1/2 tsp. lemon zest
2 tsp. orange zest
1/4 c. all-purpose flour

TO MAKE SWEET DOUGH: In a large mixing bowl cream together butter, sugar and salt. Sift in baking powder and cake flour. Mix until dry ingredients are incorporated, then stir in egg and vanilla. Stir in lemon and orange zest. Form dough into 2 balls and place in a plastic bag or cover with plastic wrap. Refrigerate at least 2 hours or overnight.

Remove dough from refrigerator and let warm at room temperature for 30 minutes so that dough is easier to roll. Sprinkle all-purpose flour on work surface. Roll each ball to fit into an 11-inch fluted flan pan with 3/4 inch sides. Press into pans. Prick bottom of shell with tines of fork several times and refrigerate for 30 minutes. After 15 minutes preheat oven to 350 degrees. Bake refrigerated pastry 10 to 12 minutes. Remove and place on rack to cool.

FILLING & GLAZE:

8 eggs
6 egg yolks
Juice & grated rind from 8 lemons, about 2 c. lemon juice & about 2/3 c. lemon rind
2 c. sugar
12 oz. butter (3 sticks), cut into pieces
1/2 c. apricot preserves
1/4 c. water

TO MAKE FILLING, ASSEMBLE AND GLAZE: In the top of a double boiler, combine eggs, egg yolks, lemon juice, lemon rind and sugar and heat over boiling water, whisking constantly until very thick, about 15 minutes. Remove from heat and whisk in butter until it is absorbed. Pour evenly into 2 baked flan shells. Refrigerate at least 2 hours.

Preheat broiler to highest setting. Place lemon tart under broiler 20 seconds or until slightly browned. Remove from oven and set aside.

In a small saucepan heat apricot preserves and water to boiling over high heat, stirring constantly. Pour half of the apricot glaze over each of the tarts. Refrigerate until serving time. Makes 2 (11 inch) round tarts. Serves about 24 people.

COOK'S NOTE: This recipe can be cut in half to make 1 tart.