Separate in two pieces and flatten them into about 6 inch disks. Place in the refrigerator to chill for 15 to 20 minutes. (This yields two/9 oz. dough patties.)
Beat the sugar and eggs together until well blended and the sugar is dissolved. Add the melted butter and cream/half & half, lemon juice and zest. Beat until well blended.
Preheat oven to 350F. Remove the dough from the refrigerator.
Place a single piece of dough on a sheet of waxed paper. Using the heel of your hand, press the dough into an even round of about 8 inches diameter.
Flip the dough once, then place a second sheet of waxed paper on top of the dough and roll it flat with a rolling pin until the dough is "pie crust thin" or to about 11 inches in diameter. (Move the rolling pin from the center outwards to make it as round as possible, but it does not need to be perfectly round.)
The dough may be made in a food processor. Blend the dry ingredients, then add the butter, eggs and water. Pulse until the dough is crumbly. Remove and knead dough until it is smooth.
A 9” pie dish may be used in place of the tart pan.
Important: This recipe makes enough dough for two tarts and one batch of filling.To make two tarts, double the filling recipe. To make one tart, you may either halve the dough recipe or par-bake a second tart using the instructions above. Store in the freezer in an air-tight container and bake a second tart later.
You may store the tart in an air-tight container in the refrigerator for 3-4 days, or freeze for longer periods. Eat it straight from the freezer for a cool delight!
Have another filling that you would like to try? Here's the Chocolate Crust Recipe on its own.