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=== DOUGH ===
1 1/2 c All-purpose flour
3/4 c Butter; at room temperature
3 tb Confectioner’s sugar
=== FILLING ===
3/4 c Butter; at room temperature
3/4 c Granulated sugar
2 Egg; at room temperature
Juice of 2 lemons
Grated peel of two lemons
=== GARNISH ===
1 Lemon
Granulated sugar; for
-sprinkling
Cream together the butter and confectioner’s sugar for the dough. Add the
flour and blend until coarse and grainy. Place the dough in a plastic bag
and refrigerate for 30 minutes. Press the dough onto the bottom and sides
of a 10-inch tart pan. Bake the pastry shell in a pre-heated 425 degree
oven for 10 minutes. Remove and cool. Blend the eggs and the granulated
sugar. Add the grated peel, lemon juice and butter and mix well. Place the
tart pan on a cookie sheet and pour the filling into the pastry shell. Peel
the outer rind off another lemon so that only a thin layer of white pith
remains (a potato peeler works well for this). Cut 8 thin slices from the
peeled lemon and carefully place the slices in eights on the tart. Bake in
a 350 degree oven for 35 minutes. Remove from the oven and sprinkle a
little granulated sugar on the slices of lemon on the tart. Turn the oven
on to a high broil. Place the tart under the broiler on the top rack and
allow to brown slightly on top. Watch this closely so you don’t burn the
crust. Allow to cool completely.
Note: You can also use a blow-torch to add an attractive browning to the
top of the tart.
Comments: This tart is a classic finish for a very rich meal. It is the
gift of Dr. Nellie Campbell, a dear friend of mine from Toulouse, France. I
know it will become a favorite.
Yields
8 servings
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