"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Three-Berry Lemon Tart Recipe

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This recipe for Three-Berry Lemon Tart, by , is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Teskey
Added: Tuesday, October 14, 2008


1-1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 cup butter
1 egg yolk
2 tablespoons lemon juice
2 tablespoons water
3 eggs
3/4 cups granulated sugar
2/3 cup butter, melted
3/4 cup lemon juice
2 teaspoons grated lemon rind
1 cup strawberries
1 cup black currants
1 cup raspberried
1/2 cup red currant jelly
1 tablespoon cassis or other liqueur (cointreau)

Pastry: In bowl, combine flour and sugar. With pastry blender or 2 knives, cut in butter until crumbly. Blend in egg yolk, lemon juice and waater. Roll out or pat pastry 1/8 inch thick. Place in 10-inch flan pan; trim excess and prick pastry. Bake in 450* oven for 5 minutes or until golden. Let cool before filling.
Filling: In mixing bowl, beat together eggs and sugar. Blend in butter, lemon juice and lemon rind. Pour into pie shell and bake in 350* oven for 20 to 25 minutes or until filling is set.
Topping and Glaze: Pile strawberries in center of pie. Surround with ring of currants; finish with outer circle of raspberries. In small suacepan, heat helly until melted; stir in liqueur. Brush over fruit.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
This is a wonderful dessert. You can use blueberries instead of currants. It is worth the time.




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