Ingredients 1 h 20 m 8 servings 507 cals Crust: 3/4 cup butter, at room temperature Market Pantry Salted Butter 1-lb 2 for $6 SEE DETAILS ADVERTISEMENT 1/2 cup white sugar Market Pantry Granulated Sugar - 4lbs 1/2 teaspoon vanilla extract 1 pinch salt 1 3/4 cups all-purpose flour Market Pantry All-Purpose Flour - 5 lbs Filling: 1 1/2 cups white sugar Market Pantry Granulated Sugar - 4lbs 3 large eggs 1 tablespoon lemon zest 1/2 cup freshly squeezed lemon juice 1/2 cup all-purpose flour Market Pantry All-Purpose Flour - 5 lbs prep 15 m Cook 35 m Ready In 1 h 20 m Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachmentMix flour into butter mixture to make a smooth doughPress dough into a 9-inch tart pan; refrigerate crust for 30 minutesPreheat oven to 350 degrees F (175 degrees C)Bake crust until light golden brown, 15 to 20 minutesWhisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smoothPour lemon filling into crustCover edges of crust with strips of aluminum foil to prevent burningBake tart until filling is set, about 20 minutesCool completely and dust with confectioners' sugar.
i wouldnt insulate we have a finished basement and drop tile cealing and what ever the temp is up stairs thats what the basement will be (winter time)if you basement walls that are not inaulated thats what needs to get done.
most installations have the insulation on top of the itemsBut you don't say whether it is a suspended ceilingIf it is, definitely on top for ease of tracing but if it is a sheet rock ceiling you should go through and move what you can and then document the piping etc and lay it on topThen you have a map of where the tubing goesThat's what I would do for my peace of mind.
