准备

做面包皮

• Position a rack in the center of the oven, and heat the oven to 450°F. Brush a large foil-lined rimmed baking sheet with some of the oil. Put the lemon halves close together flesh side up in the center of the prepared sheet. Brush the cut tops with the remaining oil. Roast until the lemons are puffy, just beginning to lightly brown on the edges, and the foil under the lemons turns dark brown and syrupy, 25 to 27 minutes. Remove from the oven and let cool. When the lemons are cool, squeeze them through a fine-mesh strainer over a measuring cup to yield 1/2 cup juice (if you have less than 1/2 cup juice, put the lemon halves in a bit of warm water, squeezing to release more juice, and top off as needed). Set aside. Mince half of a lemon peel to measure 2 packed Tbs., and set aside. Discard the rest of the lemons.
• Combine the flour, salt, lemon peel, and sugar in the bowl of a food processor. Pulse to combine, about 10 times. Add the butter and shortening, and pulse until the fat is no bigger than peas, 20 to 22 times.
• While pulsing, add 3 Tbs. of the water; add more 1 Tbs. at a time until the mixture starts to form large clumps but does not ball up around the blade. The dough should hold together when you squeeze it. Dump the dough onto a piece of plastic wrap on a work surface, gently knead into a ball, then shape into a disk about 7 inches in diameter. Wrap the dough tightly in the plastic, and refrigerate for at least 1 hour or up to overnight.
• 将冰冷的面团在轻度面粉的羊皮纸之间滚动成直径约13英寸，厚约1/4英寸的圆圈。将面团转移到带有可移动底部的9-1/2英寸蛋pan中。轻轻地将面团放入锅中而无需拉伸。用轻轻的面向指尖将面团轻轻地压入蛋pan的角落和侧面。在顶部运行一个滚动销，以修剪多余的面团。冷藏30至45分钟。
• 将架子放在烤箱的中心，然后将烤箱加热至375°F。将蛋shell放在大的有框烤盘上。用烹饪喷雾轻轻喷涂一块羊皮纸。将外壳与羊皮纸烹饪酱一侧向下衬在面团上，填充干豆或馅饼重量，然后烘烤，直到边缘浅金黄色，大约20分钟。
• 小心地去除羊皮纸和馅饼重量。将蛋shell弹回到烤箱中，然后继续烘烤，直到贝壳变成浅褐色，再增加8至9分钟。从烤箱中取出。如果糕点蓬勃发展，请用叉子轻轻刺穿直到放气。在电线架上完全冷却。

做填充

• Combine the yolks, lemon juice, sugar, vanilla, and salt into a medium saucepan over medium heat, and cook, whisking continuously, until the mixture is thick and coats the back of a spoon, about 5 minutes. Gradually add the butter, whisking to incorporate. Remove from the heat, and strain into a bowl, taking care to scrape the curd from the bottom of the strainer. Pour the curd into the cooled crust.
• 将一块保鲜膜直接放在凝乳的表面上，以防止皮肤形成。冷藏直到完全冷，不再摇晃，至少5小时或过夜。
• Combine the cream and confectioners’ sugar in a medium bowl. With an electric hand mixer, whip the cream to stiff peaks. Arrange the caramelized lemon slices on top of the tart, and serve with the whipped cream on the side.