For the tart shell:
11 oz. unsalted butter, softened
2/3 cup powdered sugar
1 egg yolk
Pinch salt
2 cups all-purpose flour
1 tsp. iced water
1 Tbs. powdered sugar
2 cups raspberry coulis (find recipe at www.charlestonmag.com)
For the filling:
5 Meyer lemons, zested and juiced (about 3/4 cup juice)
8 oz. unsalted butter
4 eggs
4 egg yolks
1 cup sugar
