"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Tart Recipe

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This recipe for Lemon Tart, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
5 oz. all-purpose flour
2 oz. sugar
5 Tbs. butter
1 egg
1 tsp. vanilla
1/8 tsp. salt

Filling:
5 eggs
6 oz. sugar
Juice of 3 lemons and 1 orange
Zest (grated outer peel) of 2 lemons
5 Tbs. butter

Directions:
Directions:
Preheat oven to 350 degrees. Combine dry ingredients for crust in a bowl. Cream in softened butter. Beat egg with vanilla and salt, and blend into batter. Form into shallow eight-inch baking dish. Line crust dough with aluminum foil and fill with dry red beans. Place crust in preheated oven and blind-bake with beans for 10 minutes. (This keeps sides from caving in.) Remove foil and beans and bake another five minutes. Cool crust. Reduce oven heat to 325 degrees. Beat eggs. Blend in sugar slowly. Stir in juice, followed by lemon zest. In a saucepan, melt butter but do not allow it to get hot (otherwise eggs will cook). Add to egg-lemon mixture and stir in. Remove crust from pan and pour filling in. Carefully place in the now 325-degree oven (filling will be very liquid) and bake 20 minutes. Allow to cool. Serve with garnish of fresh raspberries or strawberries

Personal Notes:
Personal Notes:
reference: Susan Spicer, Bayona Restaurant

 

 

 

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