Meyer Lemon Pistachio Tart
From Peace Meals
¾ cup unsalted butter
¼ cup sugar
1 Tablespoon powdered sugar
2 cups all-purpose flour
½ cup chopped shelled pistachios
1 cup sugar
2 Tablespoons all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 eggs, at room temperature, beaten
1 teaspoon grated Meyer lemon zest
2 Tablespoons fresh Meyer lemon juice
½ cup powdered sugar, sifted
1 Tablespoon fresh Meyer lemon juice
1 Tablespoon butter, melted
¼ cup chopped, shelled pistachios
Crust: Preheat the oven to 325 F. Melt the butter in a medium saucepan over low heat. Remove the butter from heat and add both sugars, stirring to combine. Mix in the flour. Let the mixture cool for 15 minutes; the dough will still be warm. Press the dough against the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 15 minutes. Allow the crust to cool. Sprinkle the pistachios evenly over the crust.
Filling: Stir together the sugar, flour, baking powder and salt in a medium bowl. Add the eggs, lemon zest and lemon juice, and stir to blend. Pour the filling into the partially baked crust. Bake for 30 minutes or until the crust is golden. Let cool.
Topping: Combine the powdered sugar, lemon juice and butter in a small bowl. Spread the glaze over the cooled tart. Sprinkle with pistachios to finish. Serves 12.