| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 2 |
|
Sticks (1 cup) butter |
| 2 1/2 |
|
To 2 3/4 cups flour |
| 1 |
|
Egg |
INSTRUCTIONS
Marilyn Descours' Lemon Tart
Sugar Cookie Crust:
Blend sugar, butter and flour. Add egg, being careful not to over-mix,
Refrigerate 30 minutes. Roll out on lightly floured surface, and fit into
a 9 inch tart pan with removable bottom. Refrigerate again, 30 minutes.
Line crust with aluminum foil, and weigh it down with dried beans, rice or
pie weights. Bake 15 minutes in 375 degree oven. Remove bean or rice and
foil, and brush crust with 1 egg beaten with 1 teaspoon water. Bake until
golden, about 7 minutes.
Lemon Filling: 1 cup sugar 3 eggs 1/2 cup lemon juice 1 tablespoon lemon
rind 3 ounces melted butter
Prepare crust and bake. Mix sugar and eggs until well-blended. Add lemon
juice and rind; blend. Pour in melted butter, and mix to blend. Pour into
prebaked shell and bake at 350 degrees 15 to 20 minutes, just until set.
Cool completely. Garnish with whipped cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”