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LOCATION: Recipes >> Pies >> Lemon Tart 02

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2 cups flour
1/4 cup sugar
3/4 cup (1 1/2 sticks) cold unsalted butter
1 egg, lightly beaten

4 eggs
5 egg yolks
1 cup fresh lemon juice
1 tablespoon grated lemon rind
1 cup sugar
1 cup (2 sticks) unsalted butter, cut into pieces
Whipped cream, fresh raspberries and mint leaves (optional garnish)

Combine flour and sugar. Cut in butter with a pastry blender or 2
knives. Add egg and stir until dough forms a ball. Cover and
refrigerate until chilled through.

On a lightly floured surface, roll dough 1/8 inch thick to fit a
10-inch tart pan. Line bottom of pan with aluminum foil. Place
crust in pan and fill pan with rice or dried beans to keep crust
from buckling. Bake in a preheated 400-degree oven for 10 minutes.
Remove rice or beans and bake 3 to 4 minutes longer, until browned.
Let cool thoroughly before filling.

To make the filling: Beat eggs and yolks together in a bowl or the
top of a double boiler. Add lemon juice and rind, whisk vigorously
to combine. Gradually add sugar, whisking in each addition thoroughly.

Place bowl over a pan of hot (not boiling) water. Stir constantly
until mixture thickens enough to coat a spoon. Remove from heat
and stir in butter. Mix thoroughly and pour into cooled crust.

To serve, decorate with whipped cream, raspberries and mint leaves
if desired. Serves 8.


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