One Hour Lemon Tart With Pecan Crust

• CRUST
• all-purpose flour↗3⁄4 cup
• ground pecans↗3⁄4 cup
• butter, cold and diced (1 stick)↗8 tablespoons
• golden syrup (you probably won't use it all)↗1⁄2 cup
• FILLING
• large lemon, chopped and de-seeded (Meyer or other thin-skinned lemons are the best, you want as little white pith as possible!!)↗1
• superfine sugar↗1 1⁄2 cups
• butter (1 stick)↗8 tablespoons
• vanilla extract↗1 teaspoon
• large eggs↗4

Step-by-step instructions

1. 1

   Pre-heat oven to 350.

2. 2

   CRUST: Combine flour, ground pecans and butter in food processor and pulse to combine well. Drizzle in enough golden syrup while processor is running to form a dough ball. Press into pie pan or tart shell. Prick with a fork and blind bake with weights (such as dried beans or rice) for 10 minutes. I've also made this tart without blind baking and it came out just fine!

3. 3

   FILLING: Add all ingredients into blender and blend on 'high' until well combined. Pour into tart shell and bake for 35-40 minutes until lightly browned on top.