Tangy Lemon Custard Tart

* Exported from MasterCook *

Tangy Lemon Custard Tart

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Eat-Lf Mailing List Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 C Whole Wheat Pastry Flour -- Or
Unbleached white flour
2 Tbsp Date Sugar
4 Tbsp Unsalted Butter -- Chilled
1 Egg white
1 Tbsp Apple cider vinegar
4 Tbsp Ice water
Grated rind of 1 small lemon
Juice of 2 medium lemons
1/2 C Honey -- Or To Taste
2 Eggs

Recipe by: the California Culinary Academy

Preparation Time: 1:10

1. Preheat oven to 450F. In a large mixing bowl, combine
flour and date sugar. Make a well in center of dry ingredients and
grate in butter or stir in oil. With fingers or a pastry mixer,
combine butter and flour mixtu until it is the texture of cornmeal.
Do not overmix. Add egg white, vinegar and enough of the ice water to
form a ball of dough. Wrap in plastic wrap a refrigerate for 10
minutes.

2. In a blender or food processor, combine lemon rind, juice, honey,
and eggs, and puree until smooth.

3. Lightly flour a counter or breadboard. Roll ball of dough into a
14-inch circle and press into a 9-inch tart pan (preferably one with
fluted edges). Pour in lemon filling. Bake for 10 minutes, then lower
heat to 350F and bake until firm and lightly browned (about 30 more
minutes).

Makes 1 nine-inch tart.

By Bobbi Zee <zpegasus@tsrcom.com> on Mar 23, 1997



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NOTES : Cal 233.2
Total Fat 7.6g
Sat Fat 4.2g
Carb 39g
Fib 3.1g
Pro 5.3g
Sod 23mg
CFF 27.9%
Nutr. Assoc. : 26182 0 1440 0 0 0 0 0 0 0 0