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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