Traditional Lemon Tart with Pistachios ~ Berries with a Mint and Limoncello Syrup

Ingredients

• 2  sticks butter
• 2 cups flour
• ½ cup confectioner's sugar
• 5  whole eggs, large
• 2 cups sugar
• 6 tablespoons lemon juice, fresh
• 2 teaspoons lemon peel, minced,from 2 lemons
• 4 tablespoon flour 
• 1 tablespoon sugar
• ½ cup pistachio nuts, chopped fine

Instructions

1. Grease a 12 1/2 " fluted pan with a removable bottom. Preheat oven to 350 degrees.
2. Beat together the butter, 2 C. flour, and confectioner's sugar until fluffy. Pat mixture evenly into the pan, covering the bottom.
3. Bake the crust for 15 - 20 minutes until just golden. Take out of the oven.
4. Beat the eggs with the sugar until light, add the lemon juice and the lemon rind. Add the 2 T. flour and the nuts, combining well.
5. Pour this mixture onto the partially cooked crust. Sprinkle with the 1 T. of sugar on the top.
6. Return to the oven and bake an additional 30 - 35 minutes. The filling will be set. Touching the top you can determine if it feels firm or too loose.
7. Cool on a wire rack. Cut into slices and enjoy.