Lemon bar tart

Soften the butter (about 10 seconds in the microwave if needed); soft, not melted.

Beat the butter with half a cup of granulated sugar, the vanilla and the salt until fluffy.

Whisk the flour with the baking soda; add to the mixing bowl and mix on low until a dough forms.

Grease the tart pan with the butter left on the wrappers.

Press the dough evenly into the pan and freeze about 20 minutes so the sides set and blind baking can be skipped; 30 minutes is all it needs.

Dock the frozen crust all over with a fork so it does not bubble and rise.

Bake at 350F on the center rack 25 to 30 minutes until lightly golden.

Press the center down flat with the fork to make room for the filling.

Zest the lemons before juicing; put a tablespoon of zest in a big bowl and juice three quarters of a cup.

Add four room-temperature eggs, 350 g granulated sugar and the lemon juice; whisk until smooth.

Whisk in half a cup (75 to 80 g) of all-purpose flour until smooth; transfer to a pitcher with a spout if you like.

Set the tart pan on a baking sheet and pour in the filling.

Reduce the oven to 325F and bake on the center rack about 25 to 30 minutes, until set with a slight jiggle and no ripples or waves; the lower temperature keeps it yellow (at 350F it browns on top).

Cool at room temperature about 45 minutes.

Set it over a bowl to drop the pan sides, leaving the bottom on; chill completely in the freezer or refrigerator. Serve cold.

Transfer to a serving platter and dust the crust edges with confectioner sugar; optionally top with lemon slices.