MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Tart
Categories: Tarts
Yield: 1 Tart

75 g Strong white flour
1 tb Corn flour (25 g)
50 g Unsalted butter; softened
1 Egg yolk
2 ts Water; cold

MMMMM--------------------------FILLING-------------------------------
4 lg Eggs
200 g Caster sugar
3 lg Lemons; juice (200 ml) and
-zest of
125 g Double cream or crème
-fraîche

The definitive recipe is in Marco Pierre White's White Heat. This one
reduces the measures to something more manageable at home.

Heat the oven to 150°C (fan assisted)/300°F/gas mark 2. Sift the
flours and rub the butter through evenly. Beat the yolk with the
water, add to the bowl and work to a dough. Wrap and chill for 30
minutes, roll out thinly, then use it to line an 18 cm tart case.
Press non-stick parchment against the pastry sides and bottom, weigh
it down with baking beans, bake for 30 minutes, then carefully remove
the paper and bake until the base turns crisp golden brown (pale is a
crime).

Whisk the filling ingredients, leave for 30 minutes, then skim off any
froth. Heat the filling in a pan over a low heat until very warm but
not thickened, stirring constantly with a wooden spoon, then strain
into a jug.

Remove the pastry from the oven; use leftover raw pastry to fill any
holes or cracks. Pour in the filling and bake on a tray for 15 to 20
minutes until barely set (it will cook as it cools). Serve cold with
a dusting of icing sugar.

Recipe by Dan Lepard

Recipe FROM: <gemini://gmi.noulin.net/cooking/32.gmi>

MMMMM
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Tart
Categories: Tarts
Yield: 1 Tart

MMMMM---------------------------CRUST--------------------------------
2 c Flour (350 g); additional
-flour for rolling out the
-pastry
1 tb Sugar
6 tb Butter (85 g)
1 Egg yolk
1/4 c Heavy cream; up to 1/2 c

MMMMM--------------------------FILLING-------------------------------
3 Ehole eggs
3 Egg yolks
1 1/2 Lemons; zest and juice of
3/4 c Sugar (175 g); +1 tb, to
-sprinkle on top of the pie
3/4 c Butter (175 g); melted

Crust:

Preheat oven to 425°F/218°C

Stir together flour and sugar in a large bowl.

Cut butter into small cubes.

Rub butter into the flour and sugar until the mixture is grainy.

Add the egg yolk and 1/4 cup of heavy cream and stir to form a soft
pastry. Continue to add heavy cream a tablespoon at a time until all
the flour is integrated into the pastry. (I ended up using a whole
1/2 cup in the end.)

Grease a pie or tart dish with butter or baking spray.

Roll out the pastry on a floured surface. Arrange pastry in baking
dish.

To blind bake the crust, cover the pastry with foil and fill the dish
with baking beans or another weight.

Bake at 425°F/218°C for 12 minutes. Reduce the temperature to
350°F/180°C for 10 minutes. The crust should be golden and set, but
not as brown as when a pie is completely finished baking.

While the crust is baking, prepare the filling.

Filling:

Separate the egg yolks, melt the butter, zest and then juice the
lemons.

In a large bowl, whisk together the eggs, lemon zest, and lemon
juice. Stir in the sugar and then the melted butter and mix well.

Reduce oven temperature to 325°F/163°C.

Place the pie dish containing the baked crust on a baking sheet. Pour
the filling into the crust and scrape any sugar from the bottom of
the mixing bowl into the dish.

Sprinkle the top of the lemon custard with sugar.

Bake for 45 minutes until the sugar on the top crisps and browns and
the lemon custard is set, but still jiggly.

Cool on a rack for 20 minutes before serving.

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2020/07/13/to-make-a-lemon-tart/>

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