See Also: Class Favorites · Desserts
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
3/4 cup sugar
1/4 cup unsalted butter, room temperature
2 tablespoons grated lemon peel
2/3 cup fresh Meyer lemon juice
10 inch partially prebaked tart shell
8 very thin lemon slices (use a mandolin)
Whisk the eggs and sugar until thick and foamy. Whisk in the butter, lemon peel, and juice. Microwave on high for 1 minute. Whisk well. Microwave 1 minute more and then whisk. Continue until mixture thickens, usually 1 minute more. Chill about 1 hour.
In meantime, prepare the recipe Pastry for Fruit Tarts. Preheat oven to 400 degrees, bake the pastry for about 5 minutes or until it is just beginning to brown and the bottom is looking "set". (It depends so much on the size of the tart pan or pans...little ones will bake only 4-5 minutes, whereas the 10 inch size may take up to 8-9 minutes.) Spread the custard in the prebaked tart shell or shells. Arrange lemon slices over the top. Bake 25-30 minutes. Allow to cool. Just before serving, sprinkle with powdered sugar.
Recipe created 1996-02-02.
© 1996-2013 Dorothy McNett. All Rights Reserved.