Preparation

• Make the crust:Combine the flour, confectioners’ sugar, and salt in a food processor. Process briefly to blend. Add the chilled butter pieces and pulse until the butter is no bigger than small peas (about 1/4 inch). Add the egg yolk and drizzle the water over the mixture. Pulse briefly until the dough forms a loose ball. Dump the dough onto a large piece of plastic wrap and shape into a flat disk about 4 inches in diameter. Wrap the dough and refrigerate until well chilled, at least 1 hour or up to two days.
• Lightly dust your work surface and rolling pin with flour. Roll the chilled dough into a 12-inch round. Lift and turn the dough several times as you roll to prevent sticking; dust the work surface and the rolling pin with flour as needed. Use a dough scraper or a spatula to loosen the rolled dough; carefully roll it up around the pin and unroll it over a 9-1/4-inch tart pan with a removable bottom. Gently fit it into the pan. Using lightly floured fingertips, gently press the dough into the corners and against the sides of the tart pan. Run the rolling pin over the top of the pan to trim the dough so that it’s level with the top of the pan. Cover and freeze until the tart shell is very firm, at least 30 minutes.
• 将机架放在烤箱的中间并将烤箱加热至425°F。用箔线将冷冻的外壳系在一起，用馅饼重量或生水稻和干豆混合填充。将外壳放入烤箱中，立即将烘箱温度降至400°F。烘烤直到两侧是金色的，底部不再看起来湿，15到20分钟。取出铝箔，米饭和豆类。用叉子轻轻刺伤地壳底部（但不要穿过它）并继续烘烤，直到壳体是金黄色的，另外5到8分钟。在准备填充时将锅放在电线架上以冷却。将烤箱温度降低至325°F。
• Make the filling and finish the tart:在中碗中，将糖，面粉，柠檬味和盐一起搅拌在一起。倒入柠檬汁并搅拌直至混合，糖溶解。在一个小碗中，轻轻地击败鸡蛋和香草，然后加入柠檬混合物。直到混合直到搅拌。（不要戒烟或填充物在烘烤时会有泡沫状的顶部。）
• Pour the filling into the baked crust. Return the tart to the oven and bake until the filling jiggles slightly when the pan is nudged, about 20 min. Let cool on a wire rack until the tart is room temperature, about 1 hour. If not serving right away, chill it for 1 hour and then wrap it in plastic; refrigerate overnight or freeze. If serving immediately, remove the outer ring and run a long metal spatula under the tart to loosen. Carefully slide the tart onto a flat serving plate.
  

  Clear a little space in the freezer. Chill the lemon tart for an hour, and then wrap it well and return it to the freezer for up to a month.

• Make the strawberry sauce (optional):将草莓放入食品加工机中，并将沸水倒在它们上面。加入糖和过程直到平滑。立即使用或冷藏直至准备服务。

Make Ahead Tips

Let the tart cool in the pan to room temperature. Put the tart in the freezer for an hour to let it firm up, and then wrap it well in plastic and freeze it for up to a month. To serve, unwrap the tart, remove it from the pan, and set it on a flat serving plate. Let thaw at room temperature for about 1 hour.