| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 9 |
tb |
Butter, softened |
| 1 |
|
Egg |
| 1 |
tb |
Water |
| 1 1/2 |
tb |
Lemon juice |
| 4 |
|
Egg yolks |
| 1 |
c |
Sugar |
| 1 |
|
Lemon, grated rind and sieved juice of |
INSTRUCTIONS
DOUGH
TOPPING
In a mixing bowl, sift together flour, salt,and sugar. Make a hole in the
center of the flour add the butter and blend quickly with the finger tips.
In a mixing bowl, beat together egg, water and lemon juice, add to the
flour mixture and refrigerate for at least 30 minutes. In the mixing bowl,
combine egg yolks, sugar and grated rind and lemon juice and with mixer
beat on high for 5 minutes. On a baking sheet pre-sprayed, spread the dough
in a circular shape, about 12 inches in diameter and 1/8 in thick. Turn up
edges 1/2 inch. Add in a smooth layer the lemon mixture. Bake the galette
at 400° for 25- 30 mins. or until golden brown. The filling may be covered
with foil if it browns too rapidly.layer the lemon mixture.
NOTES : Galette au citron is a classic dessert in France, traditionally
served at Twelfth Nigh. If you refrigerate or freeze the tart, allow it to
come fully to room termperature before warming it slightly in the oven.
Recipe by: The Best of French Pasteries-1968
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on 1 Ma, r 1997.
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