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Estelle's Lemon Squares

A delicious dessert that can be enjoyed by all! The Sweet Crust can be made ahead of time and frozen until needed. Make a batch of small tarts, freeze, and use when having company over - they will love having their own individual tart! The lemon curd can be frozen as well, but will be a little thinner when thawed.

For the Sweet Crust Pastry:

1 1/2 cups (375ml) all-purpose flour

1/4 cup (50ml) white sugar

6 oz (170g) unsalted butter

1 1/2 tsp (7ml) vinegar

For the Lemon Curd:

3 eggs, beaten

1 cup (250ml) sugar

1/2 cup (125ml) soft butter

3 tbsp (45ml) finely grated lemon rind

For the Sweet Crust Pastry: Mix all ingredients in food processor. Form into a flat round and cover in plastic wrap. Let rest in fridge for 30 minutes. Roll out to about 1/4" thick and place in an 8" pie dish or greased tart shell. Preheat oven to 375F. Prick base with fork or line with parchment and fill with baking beans. Bake until golden brown, about 15 minutes. For the Lemon Curd: Place all ingredients in medium bowl and place bowl over a pan of boiling water. Stir constantly until mixture is thickened and smooth, about 5 minutes. Chill thoroughly. When cool, fill pie or tart with curd. Top with beaten egg whites and brown to create a meringue topping, or cover with fresh fruit to make a nice fruit pie.