| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Barbara2 |
1 |
servings |
INGREDIENTS
| 1 1/3 |
c |
Flour |
| 2 |
tb |
Sugar |
| 2 |
ts |
Grated lemon zest |
| 1 |
ds |
Salt |
| 1 |
|
Stick chilled butter |
| 2 |
tb |
Cold water |
| 3 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Whipping cream |
| 1/3 |
c |
Fresh lemon juice |
| 1 |
tb |
Grated lemon zest |
|
|
Additional sugar |
|
|
Strawberry halves for garnish |
INSTRUCTIONS
Combine flour, sugar, lemon zest and salt in food processor. Cut butter
into pieces and add to dry mixture. Process until mixture resembles coarse
meal. Mix in enough water to form dough. Gather dough and shape into disk.
Wrap in plastic and refrigerate 1 hour. Roll out dough on lightly floured
surface. Transfer to tart pan or pie plate to form crust. Freeze 15
minutes. Bake at 400 degrees about 20 minutes or until light brown. Cool.
Whisk together eggs, sugar, cream, lemon juice and lemon zest. Pour filling
into crust. Bake at 400 degrees until set, about 25 minutes. Cool
completely. Sprinkle top of tart with additional sugar, about 1 Tbls. Cover
sides of tart with foil. Broil until sugar caramelizes in spots, about 3
minutes.
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