FRESH LEMON TART

By sarey

Ingredients

• CRUST:
• 1-2/3 C FLOUR
• 1/4 C SUGAR
• 1/2 C COLD BUTTER
• 2 EGG YOLKS
• 1 t VANILLA EXTRACT
• FILLING:
• 1 C LEMON JUICE
• 1/2 C BUTTER MELTED
• 1 T GRATED LEMON PEEL
• 1 C SUGAR
• 6 EGG YOLKS
• CANDIED LEMON GARNISH:
• 1 C SUGAR
• 1 C WATER
• 2 T LIGHT CORN SYRUP
• 3 TO 4 FRESH LEMONS, SLICED

Preparation

Step 1

IN A BOWL, COMBINE FLOUR AND SUGAR. CUT IN BUTTER USING A PASTRY BLENDER, UNTIL MIXTURE LOOKS LIKE COARSE MEAL. COMBINE EGG YOLKS AND VANILLA; BEAT WELL. ADD TO FLOUR MIXTURE. STIR WITH A FORK UNTIL DOUGH FORMS A BALL. TURN DOUGH OUT ONTO A SHEET OF WAXED PAPER. GENTLY KNEAD JUST UNTIL SMOOTH. GATHER INTO A BALL; CHILL DOUGH FOR 30 MINUTES. PREHEAT OVEN TO 450.

REMOVE DOUGH FROM REFRIGERATOR; GENTLY PRESS INTO THE BOTTOM AND SIDE OF A TART PAN. PLACE HEAVY DUTY FOIL OVER CRUST AND BAKE FOR 10 MINUTES. REMOVE, PRICK BOTTOM OF CRUST AND BAKE 4 MINUTES MORE UNCOVERED. COOL COMPLETELY.

MEANWHILE, REDUCE OVEN TEMP TO 400. WHISK TOGETHER LEMON JUICE, MELTED BUTTER AND LEMON PEEL. ADD SUGAR. ADD EGG YOLKS ONE AT A TIME, BEATING UNTIL SMOOTH. POUR MIXTURE IMMEDIATELY INTO PARTIALLY BAKED CRUST. BAKE 20 MINUTES OR UNTIL CRUST IS GOLDEN AND FILLING IS SET. REMOVE AND COOL COMPLETELY.

COMBINE SUGAR, WATER AND CORN SYRUP IN A LARGE SKILLET; BRING TO A BOIL OVER MED HEAT. BOIL SEVERAL MINUTES WITHOUT STIRRING, TO THICKEN SLIGHTLY. REDUCE HEAT;ADD LEMON SLICES AND SIMMER 3-5 MINUTES TO HEIGHTEN COLOR.

LIFT LEMON SLICES FROM SYRUP; ARRANGE SLICES ON A FLAT SURFACE AND COOL.

CONTINUE SIMMERING, WITHOUT STIRRING ANOTHER 5-10 MINUTES UNTIL A SYRUP CONSISTENCY HAS BEEN REACHED. REMOVE FROM HEAT AND COOL TO ROOM TEMP. ARRANGE LEMON SLICES OVER TOP OF TART AND DRIZZLE THE TOP WITH COOLED LEMON SYRUP.