Ingredients
½ lb plus 5 T butter at room temp
2/3 cup sugar
3 small egg yolks
2T and 2 tsp. lemon juice
1.5 tsp. grated lemon rind
3 cup flour
2 tsp. baking powder
1.5 cups jam
Powdered sugar
Preparation
Cream butter and sugar. Add yolks, 1 T and 1 tsp. of lemon juice and lemon rind. When smooth - add flour and baking powder. Press 2/3 of dough into a 9" false bottom tart pan. Mix jam and remaining lemon juice. Spread evenly over the dough. On a heavily floured surface, roll remaining dough until 3/16" thick. Cut 3/8" wide strips and arrange over jam in a lattice pattern. Bake at 350 degrees for 40 minutes. Cool completely and remove from pan. Cover jam with waxed paper and dust with powdered sugar.
