Tangy Lemon Custard Tart

Recipe Ingredients

1 2/3 cups	394ml	Whole-wheat pastry or
		Unbleached white flour
2 tablespoons	30ml	Date sugar
4 tablespoons	60ml	Chilled unsalted butter
1		Egg white
1 tablespoon	15ml	Apple cider vinegar
4 tablespoons	60ml	Ice water
		Grated rind of 1 small lemon
2		Lemons - juice of (medium)
1/2 cup	118ml	Light honey or to taste
2		Eggs

Recipe Instructions

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 mixture 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.

Source:
Betty Crocker

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.