Lemon-Fresh Custard Tart

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Yield:

Ingredients:

GLAZED LEMON SLICES
4	Lemon, unpeeled, sliced 1/4" thick
1 cup	Sugar
1/2 cup	Light corn syrup
1/2 cup	,Water
PASTRY
1 1/4 cup	Flour, unsifted
40 ml	Sugar
1/8 tsp	Salt
1/3 cup	Butter or margarine
1	Egg, lightly beaten
FILLING
4 lrg	Eggs
1 cup	Sugar
40 ml	Butter or margarine, melted
20 ml	Lemon peel, grated
1/2 cup	Lemon juice
1/2 cup	,Water

Method:

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.

Rating: 0

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