Lemon Tart and Ice Cream

Source: Lucy Waverman - Globe and Mail

serves 6-8

Topping
2 cups ice cream
2 tbsp sambuca (orig. 1 tbsp sambuca plus 1/4c chopped licorice candy)

Tart Pastry
1½ cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
1/2c unsalted butter, diced
1 egg yolk
2 tbsp lemon juice

Filling
3 eggs
3/4c sugar
1/2c unsalted butter, melted
1/2c lemon juice
1 tbsp grated lemon zest

Ice Cream. Let the ice cream sit for 30 minutes at room temperature. Mix in the sambuca. Refreeze for at least 4 hours.
Pastry. Preheat oven ot 425F. Combine flour, sugar and salt. Mix in the butter and pulse together in a food processor. Beat together egg yolk and lemon juice. With machine running, pour egg mixture through feed tube. Pulse just until liquid is incorporated into flour. If dough seems dry, add a little lemon juice. Knead into a ball. Flatten it into a disk on the base of a 9-inch spring-form pan. Bake blind (weighted with beans on foil) for 15 minutes. Remove beans and foil and cook another 5 minutes. Cool.
Filling. Reduce oven heat to 350F. Mix together eggs and sugar. Stir in melted butter, lemon juice, and zest. Pour into the shell. Bake for 15-18 minutes, until just set. Cool slightly on a rack. Serve warm, with ice cream.