INGREDIENTS

INSTRUCTIONS

Makes one 11-to 12-inch tart  Wash whole lemons and slice into thin
slices, discarding the ends  that have no pulp. Remove any seeds.
Combine 2 cups sugar and the  water and bring to a boil. Add the lemon
slices and simmer until the  lemon slices are slightly translucent and
sweet, about 20 to 30  minutes. Carefully remove the candied lemon
slices to a baking sheet  to cool. Set aside.  Preheat oven to 350
degrees.  Combine the flour, salt, vanilla and remaining 1 cup sugar in
the  bowl of a food processor. Pulse to combine. Cut the chilled butter
into pieces and add to the flour in the food processor. Pulse until
the mixture is crumbly and the butter is the size of small peas.  Press
the mixture firmly into an 11- or 12-inch tart pan.  Cover the dough
with a piece of parchment paper and add about 1-1/2  cups dried beans
or pie weights to hold the dough in place.  Bake the tart shell for 10
to 15 minutes or until set. Remove the  dried beans and parchment paper
and continue baking for another 10  minutes or until golden brown. Cool
completely on a wire rack.  Combine the mascarpone cheese, cream,
powdered sugar and lemon juice  in a medium bowl and whip until the
mixture is thick and smooth  (should be the consistency of thick
whipped cream). Taste and add  more sugar or lemon juice if necessary.
When the tart shell is completely cool, fill with the mascarpone
filling. Garnish with the candied lemon slices. Chill well before
serving.  Recipe by: Bread and Ink Cafe, Portland, Oregon  Converted by
MM_Buster v2.0l.

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