Tangy Lemon Custard Tart

Ingrients & Directions 1 2/3 c Whole-wheat pastry or Unbleached white flour 2 tb Date sugar 4 tb Chilled unsalted butter 1 Egg white 1 tb Apple cider vinegar 4 tb Ice water Grated rind of 1 small lemon Juice of 2 medium lemons 1/2 c Light honey or to […]

Ingrients & Directions


1 2/3 c Whole-wheat pastry or
Unbleached white flour
2 tb Date sugar
4 tb Chilled unsalted butter
1 Egg white
1 tb Apple cider vinegar
4 tb Ice water
Grated rind of 1 small lemon
Juice of 2 medium lemons
1/2 c Light honey or to taste
2 Eggs

Recipe by: the California Culinary Academy Preparation Time: 1:10 1.
Preheat oven to 450 degrees F. 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 350 degrees and bake until firm and lightly browned (about 30
more minutes).

Makes 1 nine-inch tart.

Yields
8 Servings

RobinDee

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