Meyer lemon tart Recipe - Los Angeles Times

Ingredients

• 1 cup (4.5 ounces) whole wheat pastry flour, preferably from Roan Mills
• 1 tablespoon sugar
• ¼ teaspoon salt
• ¼ teaspoon grated lemon peel
• ½ cup unsalted butter, cut into 1/2-inch cubes
• 1½ tablespoons water
• ½ teaspoon vanilla extract
• Prepared pastry crust dough
• 2 lemons, preferably Meyer
• 2 eggs
• 3 egg yolks
• 6 tablespoons sugar
• 2 tablespoons milk
• ¼ teaspoon cornstarch
• 3 tablespoons unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons salted butter, cut into 1/2-inch cubes