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Tarte au Citron
(Lemon Tart)

1 pound (4 sticks butter), unsalted, softened
1 cup sugar
2 eggs
3 cups cake flour
3 cups all-purpose flour

3 eggs
3 egg yolks
1 cup sugar
Juice of 6 lemons
Grated zest of 2 lemons
6 tablespoons unsalted butter, softened

To make the pastry shells: In a mixer, cream the butter and sugar
until well combined. Beat in the eggs. Stir in the flour by hand,
until no flour streaks remain. Wrap the pastry dough in plastic
wrap, forming it into a flat block, then refrigerate 1 to 2 hours
or until firm. To roll out the pastry, lightly dust the counter,
dough and the rolling pin with flour. Roll out the dough using as
little additional flour as possible. More flour makes the dough

Cut out three 10-inch circles. Lay each circle of dough into an
8-inch tart pan with a removable bottom. Trim the edges so they
are even to the edge of the pan. Chill 1 hour.

Preheat the oven to 400 degrees. Line the tart shells with heavy-duty
foil and fill with dried beans or pie weights. Bake 15 minutes.
Remove the foil and weights. Bake until light golden, pricking the
bottom with a fork if it bubbles up. Let cool to room temperature.

To make the lemon filling: In a medium stainless steel or enamel
pan over medium heat, combine the eggs, egg yolks, sugar, lemon
juice and zest. Whisk until light and the whisk leaves tracks in
the foam. Remove from the heat and whisk in the butter. Pour the
filling into the prebaked shells. Chill before serving. Garnish
with Creme Chantilly and Lemon Confit if desired.

Makes enough for 24 servings.

Creme Chantilly

2 cups heavy cream
1/4 cup confectioners' sugar
2 teaspoon vanilla extract

Put the cream in a chilled bowl and whip to a soft peak. Sprinkle
in the confectioners' sugar and vanilla and beat again to stiff
peaks. Place the cream in a pastry bag fitted with a medium-sized
star tip and use to decorate tarts.

Lemon Confit

3 lemons
1 tablespoon sugar

Using a carrot peeler, remove the zest of the lemons in strips,
being careful not to remove any of the bitter white pith. Trim the
edges of the strips straight, then julienne. Bring a small pot of
water to a boil. Add the lemon zest and return to a boil. Blanch
for 2 minutes. Drain and rinse. Bring 2 cups water to a boil in a
medium pot and add the sugar, stirring to dissolve. Add the blanched
lemon zest and bring to a boil over high heat. Continue to cook,
stirring constantly, until the water has evaporated and the zest
is coated with sugar. Remove zest and use to decorate tarts.


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