1/2 c Sugar
2 Sticks (1 cup) butter
2 1/2 To 2 3/4 cups flour
1 Egg
Marilyn Descours’ Lemon Tart
Sugar Cookie Crust:
Blend sugar, butter and flour. Add egg, being careful not to
over-mix, Refrigerate 30 minutes. Roll out on lightly floured
surface, and fit into a 9 inch tart pan with removable bottom.
Refrigerate again, 30 minutes. Line crust with aluminum foil, and
weigh it down with dried beans, rice or pie weights. Bake 15 minutes
in 375 degree oven. Remove bean or rice and foil, and brush crust
with 1 egg beaten with 1 teaspoon water. Bake until golden, about 7
minutes.
Lemon Filling: 1 cup sugar 3 eggs 1/2 cup lemon juice 1 tablespoon
lemon rind 3 ounces melted butter
Prepare crust and bake. Mix sugar and eggs until well-blended. Add
lemon juice and rind; blend. Pour in melted butter, and mix to
blend. Pour into prebaked shell and bake at 350 degrees 15 to 20
minutes, just until set. Cool completely. Garnish with whipped cream.
Yields
6 Servings