Tarte Au Citron

* Exported from MasterCook *

TARTE AU CITRON

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pate sucree' recipes (see re
-ipe)
Raw rice for weighting shell
-
5 lg Eggs
3/4 c Sugar
3 tb Lemon zest
3 c Lemon juice

Roll out half the dough 1/8-inch thick on a floured
surface. Press it firmly into an 8-inch tart pan with
a removable fluted rim. Trim off excess dough,
leaving a 1/2-inch overhang. Fold the overhang back
inside the rim, pressing it to the side of the shell,
and push the dough up 1/4-inch above the edge of the
pan. Crimp the edge decoratively with a fork. Roll
out remaining dough and make up another tart shell in
the same manner.

Chill the shells for 60 minutes. Line the shells with
foil, fill the foil with rice and bake in the lower
third of a preheated 400f oven for 8 minutes. Remove
the rice and foil, and bake for 8-10 minutes more or
until they are pale golden. Remove shells from the
pans, transfer them to a rack and let them cool.

In a bowl with an electric mixer, beat the egg yolks
with 1/2 cup sugar until the mixture is thick and pale
and forms a ribbon. Beat in the zest and lemon juice.
Transfer the mixture to a heavy saucepan. Cook it,
stirring constantly with a wooden spoon, over mod-low
heat, until it registers 140f on a candy thermometer.
Continue to cook at a stable 140f for 3 minutes
longer. Do not let it boil. Transfer the mixture to
a bowl, and let it cool, covered with a buttered round
of wax paper, until it is luke-warm.

In a bowl, beat the egg whites with a pinch of salt
until they hold soft peaks. Add the remaining 1/4 cup
sugar, one Tbsp at a time, and beat the meringue until
it just hold stiff peaks. Stir a quarter of the
meringue into the lemon mixture and fold in the
remaining meringue gently but thoroughly.

Transfer the tart shells to a baking sheet and fill
with the lemon mixture, mounding it slightly. Bake
the tarts in the middle of a preheated 400f oven for
12-15 minutes, or until the tops are golden and
puffed. Transfer the tarts to a rack and let them cool.

a 1977 Gourmet Mag. favorite



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