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    Lemon Tart


    Source of Recipe


    Good Housekeeping, Jan 2003

    Recipe Introduction


    A delicious and refreshing lemon dessert.

    List of Ingredients




    9" crust recipe:
    1 c. flour
    1/4 tsp. salt
    6 tbsp. chilled butter
    1 tbsp. shortening
    2-3 tbsp. ice water
    Tart:
    4-6 lemons (I used both lemons and limes off my trees)
    4 large eggs
    1 c. granulated sugar
    1/3 c. heavy or whipping cream
    powdered sugar

    Recipe



    Crust:
    In large bowl, mix flour and salt. With pastry blender, cut in butter and shortening until mixture resembles coarse crumbs.
    Sprinkle in 2-3 tbsp. ice water, 1 tbsp. at a time, mixing lightly with a fork after each addition, until dough is just moist enough to hold together. Shape dough into disk. Wrap in plastic wrap and refrigerate 30 minutes or up to overnight. If chilled overnight, let stand at room temp. 30 minutes before rolling.
    Roll dough as directed in recipe.
    Tart:
    On lightly floured surface, with floured rolling pin, roll dough into 12" round. Ease dough into 9"x1" rouind tart pan with removable bottom. Fold in overhang and press against side of tart pan to form 1/4" rim above edge of pan. Refrigerate tart shell 30 minutes or freeze 10 minutes to firm pastry slightly before baking. Preheat oven to 425`.
    Line tart pan with foil; fill with pie weights, dry beans or uncooked rice. Bake tart shell 10 minutes (I recommend baking it on cookie sheet because of the removable bottom); remove foil with weights and bake 5 minutes longer or until lightly browned. If pastry puffs up during baking, gently press it to tart pan with back of spoon. Cool on wire rack. turn oven control to 350`.
    While tart shell bakes and cools, prepare lemon filling; From lemons, grate 1 1/2 tsp. peel and squeeze 2/3 c. juice. In medium bowl, with wire whisk, beat eggs, sugar, lemon juice and peel until blended. Whisk in cream.
    Carefully pour lemon mixture into cooled tart shell. Place on cookie sheet and bake 20-25 minutes or until center is barely set. Cool tart completely on wire rack.
    Serve tart at room temp. Just before serving, remove sides of pan; sprinkle with powdered sugar if you like.

    This tasted like rich lemon meringue pie...it was really delicious, but you'll probably want to cut the pieces fairly small. The recipe says 8 main dish servings.


 

 

 


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