| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Desserts, Fruits | 10 | Servings | |
INGREDIENTS
| 4 | Lemon, unpeeled sliced 1/4" | |
| thick | ||
| 1 | c | Sugar |
| 1/2 | c | Light corn syrup |
| 1/2 | c | Water |
| 1 1/4 | c | Flour, unsifted |
| 2 | T | Sugar |
| 1/8 | t | Salt |
| 1/3 | c | Butter or margarine |
| 1 | Egg, lightly beaten | |
| 4 | Eggs | |
| 1 | c | Sugar |
| 2 | T | Butter or margarine, melted |
| 1 | T | Lemon peel, grated |
| 1/2 | c | Lemon juice |
| 1/2 | c | Water |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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