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| Hi. I'm looking for a good lemon tart that is fairly easy to make. I'm not very experienced in deserts since we rarely eat them. Thanks. Teri |
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| Make a pie shell...usiung your favorite recipe or a bought pastry crust. Bake and cool. Make lemon curd: Lemon curd 1/4 pound butter 1 c. sugar 3 well beaten eggs juice and grated rind of 2 lemons Mix in order given and cook in a doubel boiler, stirring very frequently until thickened. Refigerated it will keep for months. Cool and put into cooled pie crust...cover with saran and refrigerate for about 2 to 4 hours....top with whipped cream and serve. Linda C |
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- Posted by ginger_st_thomas (My Page) on Sat, Nov 17, 07 at 16:45
| This one is great & has gotten rave reviews. The good part is you just pat out the dough in the tart pan. I don't remember where I got it but I dug out the hand-written recipe but it may have come from Joy of Baking. I'm forever having printer problems. Both components can be prepared ahead & all you have to do is pour the filling into the crust before serving & top with whipped cream. LEMON TART In processor place flour & sugar. Process to combine. Add zest & cut-up butter. Place pastry in pan & evenly press in bottom & up sides of tart pan. Pierce bottom with a fork. Place in freezer. Heat oven to 425°. Bake crust on center rack of oven until crust is golden, 13-15 minutes. Cool crust on rack. Filling: In double boiler over simmering water, whisk together eggs, sugar & lemon juice until blended. Cook, whisking constantly to keep from curdling until mixture becomes pale in color & quite thick like whipped cream. will take 15-20 minutes. Remove from heat & pour through strainer to remove lumps. Cut butter in small pieces & whisk into mixture until melted. Add zest, cover & cool to room temperature before chilling. (Press Saran Wrap directly onto the lemon mixture to prevent a skin forming.)~~ |
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| Thanks. They both sound good. Teri |
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