Sweet pastry crust:

6 tablespoons unsalted organic butter, melted

3 tablespoons Wholesome Sweeteners Organic Blue Agave

13/4 cups organic whole wheat pastry flour

Lemon filling:

3/4 cup Wholesome Sweeteners Organic Blue Agave

4 large cage-free eggs, beaten

zest and juice of 2-4 medium organic lemons (about 2 tablespoons zest and 6 to 7 tablespoons juice)

Special equipment needed: one 10-inch tart pan

Set a rack in the center of the oven and preheat to 400 degrees.

Stir the melted butter and agave syrup together.  Place the flour in a bowl and  use a wooden spoon to stir in the butter mixture until moistened and beginning to form clumps.  (The dough should hold together when pinched with your thumb and forefinger).  Do not overwork the dough.

Press the dough firmly and evenly into the tart pan.  Press the pastry in where the sides meet the bottom to make a right angle, or the dough will be too thick there.  Prick the dough in several places with a fork and place on a baking sheet.

Bake until the dough is set, about 12 to 14 minutes. 

While the tart shell is baking, whisk the agave syrup, eggs, lemon zest and juice.  When the shell is set, pull the baking sheet out while still on the oven rack and pour in the filling without removing the shell from the oven.  Carefully slide the rack back in and reduce the heat to 350 degrees.  Bake until the filling is firm and just set in the center, about 25 to 40 minutes.  Cool and serve.

Makes about 8 servings