Ingredients

Crust:
1 cup self-rising flour
1/4 teaspoon baking powder
1/3 cup sugar
1 egg
1/4 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1 tablespoon canola oil

Filling:
3 tablespoons water
1 teaspoon powdered gelatin
4 eggs
1 1/2 cups fresh lemon juice
1 1/2 cups sugar
1 1/2 tablespoons grated lemon zest
2 teaspoons vanilla extract

Directions

To make the crust, whisk together the flour and baking powder in one bowl. In another bowl whisk together the sugar, egg, vanilla and lemon zest until the sugar dissolves; add the oil and whisk to combine. Sprinkle in the flour mixture and mix just until combined. It should resemble a thick batter rather than dough. Cover the batter with plastic wrap and refrigerate for at least 20 minutes.

Preheat the oven to 425 F. With nonstick spray, coat a 9-inch fluted tart pan with a removable bottom. Flour your hands lightly and press the chilled batter into the pan and up the sides. Prick the bottom with a fork. Spray a sheet of foil with nonstick spray and place it sprayed side down against the batter. Fill the foil with pie weights or dried beans.

Bake the crust for 8 minutes. Remove the foil and pie weights. Continue to bake until golden-brown, about 4 minutes more. Remove the pan from the oven, place on a rack, and cool completely.

For the lemon curd, measure the water into a small glass bowl, sprinkle in the gelatin and let stand for at least 5 minutes. Meanwhile, beat the eggs in a bowl until well combined. In a small saucepan, combine the lemon juice, sugar and lemon zest. Bring the mixture to a simmer and remove from the heat. With a whisk, combine about 1/2 cup of the hot lemon mixture with the eggs and stir. Pour the egg mixture into the remaining lemon mixture. Return the pan to the heat, and cook, whisking constantly, until the lemon curd starts to simmer very gently and begins to thicken. Remove the pan from the heat.

Microwave the gelatin on MEDIUM for 10-second intervals until it is melted. Strain the lemon curd through a fine sieve, then stir in the vanilla and gelatin. Cool to room temperature, then pour the curd into the crust. Cover the tart with plastic wrap and chill for at least 4 hours, or overnight. Cut into slices and serve. Makes one 9-inch tart to serve 8.

Nutritional facts per serving: 304 cal, 6g protein, 5g fat , 60g carb, 252mg sodium, 133mg chol, 1g fiber.