Side Pannel
Lemon-Fresh Custard Tart
Lemon-Fresh Custard Tart
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Fruit
Ingredients List
- ----------------------------GLAZED LEMON SLICES----------------------------
- 4 Lemon, unpeeled; sliced 1/4"
- -thick
- 1 c Sugar
- 1/2 c Light corn syrup
- 1/2 c ;Water
Directions
PASTRY
1 1/4 c Flour, unsifted
2 tb Sugar
1/8 ts Salt
1/3 c Butter or margarine
1 Egg; lightly beaten
FILLING
4 lg Eggs
1 c Sugar
2 tb Butter or margarine; melted
1 tb Lemon peel, grated
1/2 c Lemon juice
1/2 c ;Water
Glazed Lemon Slices: Bring 3 cups water to boiling in a medium saucepan.
Remove from heat. Add lemon slices; let stand 5 minutes. Drain in
colander. In same pan, boil sugar, corn syrup, and water. Add lemons;
simmer 10 minutes. Remove from heat. Let stand overnight.
Pastry: In a bowl mix flour, sugar, and salt with a pastry blender. Cut in
butter until dough forms particles the size of small peas. Stir in egg with
a fork; blend well. Shape into a ball; flatten slightly. On floured pastry
cloth, roll out to an 11 1/2-inch circle. Preheat oven to 375. Line 10-inch
tart pan with removable bottom with the pastry. Trim pastry even with rim
of pan using rolling pin. Bake 25 minutes. Remove from oven. Reduce oven
temperature to 350.
Filling: Mix all of filling ingredients in a measuring cup. Place tart on
oven rack and carefully pour in the filling. Bake 20 to 25 minutes longer,
or until filling is set. Refrigerate for 1 1/2 hours. Gently remove rim
from pan, keeping pastry on pan bottom. Transfer to a plate. Drain lemon
slices; reserve 1/2 cup syrup. Boil syrup over medium heat to reduce by
half (to 1/4 cup). Overlap lemon slices on tart; brush with syrup. To
Serve: With scissors, cut through lemon slices to form wedges (8 to 10);
with knife cut through tart. Makes 8 to 10 servings.
1 1/4 c Flour, unsifted
2 tb Sugar
1/8 ts Salt
1/3 c Butter or margarine
1 Egg; lightly beaten
FILLING
4 lg Eggs
1 c Sugar
2 tb Butter or margarine; melted
1 tb Lemon peel, grated
1/2 c Lemon juice
1/2 c ;Water
Glazed Lemon Slices: Bring 3 cups water to boiling in a medium saucepan.
Remove from heat. Add lemon slices; let stand 5 minutes. Drain in
colander. In same pan, boil sugar, corn syrup, and water. Add lemons;
simmer 10 minutes. Remove from heat. Let stand overnight.
Pastry: In a bowl mix flour, sugar, and salt with a pastry blender. Cut in
butter until dough forms particles the size of small peas. Stir in egg with
a fork; blend well. Shape into a ball; flatten slightly. On floured pastry
cloth, roll out to an 11 1/2-inch circle. Preheat oven to 375. Line 10-inch
tart pan with removable bottom with the pastry. Trim pastry even with rim
of pan using rolling pin. Bake 25 minutes. Remove from oven. Reduce oven
temperature to 350.
Filling: Mix all of filling ingredients in a measuring cup. Place tart on
oven rack and carefully pour in the filling. Bake 20 to 25 minutes longer,
or until filling is set. Refrigerate for 1 1/2 hours. Gently remove rim
from pan, keeping pastry on pan bottom. Transfer to a plate. Drain lemon
slices; reserve 1/2 cup syrup. Boil syrup over medium heat to reduce by
half (to 1/4 cup). Overlap lemon slices on tart; brush with syrup. To
Serve: With scissors, cut through lemon slices to form wedges (8 to 10);
with knife cut through tart. Makes 8 to 10 servings.
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