Lemon Tart

---------- Recipe via Meal-Master (tm) v8.04

Title: Lemon Tart
Categories: Dessert, Pie, Tart, Lemon, Tried
Yield: 8 Servings

--------------------------------PASTRY SHELL--------------------------------
2 c All-purpose flour
6 T Granulated sugar
1 pn Salt
12 T Unsalted butter, chilled
1 lg Egg, beaten

--------------------------------TART FILLING--------------------------------
2 c Fresh lemon juice (6 lemons)
1 1/2 c Granulated sugar
6 lg Eggs
Plus
6 lg Egg yolks
1/4 c Lemon zest,finely grated or
Chopped
6 oz Unsalted butter, room temp.
Confectioners' sugar
-Mint sprigs for garnish

To prepare the tart shell:

In a medium size bowl, combine the flour, sugar and salt.

Using a pastry blender/cutter or two knives, cut in the butter until
the mixture resembles fine meal.

Add the egg; mix until just combined. Gather the dough into a ball.
Flatten it slightly. Wrap in plastic wrap and refrigerate for at least
2 hours.

Preheat oven to 375 degrees.

Roll the pastry on a lightly floured surface to a thickness of 1/8 ".
Fit pastry into a 10-inch tart pan. Trim the edges level with the edge
of the pan.

Line the crust with foil, shiny side down. Fill the pie with pie weights
or dried beans. Bake approximately 20 minutes. Remove the weights and
foil; continue baking until the crust is lightly browned, about 10-12
min.

To prepare the tart:

In a medium stainless steel saucepan, mix the lemon juice and sugar.
Bring to a boil over high heat, reduce the heat and simmer. Remove
the syrup from the heat.

In a medium bowl, combine the eggs, egg yolks and lemon zest. Whisk
the hot syrup into the egg mixture.

Pour the custard back into the saucepan and return it to medium heat.
Constantly whisk the custard while cooking. Occasionally stir with a
rubber spatula to ensure custard is not sticking. Cook until thickened
enough to heavily coat the back of a spoon.

Remove from the heat and whisk in the butter, tablespoon by tablespoon,
until the mixture is silky smooth. Pour through a fine sieve into a bowl
to cool for an brief moment.

Fill the prebaked pastry shell. Refrigerate until firm, about 4 hours.

To serve:
Dust the top with confectioners' sugar. Present each slice with a sprig
of mint as a garnish if desired.

From the recipe files of suzy@gannett.infi.net

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