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4 1/2 cups plus 2 tbsp. all-purpose flour
1/4 tsp. salt
3/8 tsp. baking powder
1 lb. unsalted butter
1 cup plus 2 tbsp. sugar
1 whole egg
1 egg yolk
Sift together flour, salt and baking powder. In a 5-quart mixer or large mixing bowl, cream butter and sugar until incorporated and light. Add egg and egg yolk, mixing until combined. Slowly add dry ingredients and mix until incorporated.
Place dough on a lightly floured work surface. Gently knead dough and shape into a rectangle, approximately 1 inch thick. Wrap dough in plastic wrap and refrigerate at least 4 hours before rolling dough out.
Roll dough out on a floured surface to slightly less than 1/4-inch thickness. Line a fluted 9 1/2-inch tart pan with dough, pressing down evenly on bottom and sides. Use the rolling pin to roll over the top of the tart pan to remove excess dough. Chill dough shell while making the lemon chiffon filling as outlined in the recipe for Lemon Chiffon Tart—or use your favorite filling.