*  Exported from  MasterCook  *

                         Tangy Lemon Custard Tart

Recipe By     : The California Culinary Academy
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 2/3  c             Whole wheat pastry flour or
                        - unbleached white flour
   2      tb            Date sugar
   4      tb            Unsalted butter -- chilled
   1                    Egg white
   1      tb            Apple cider vinegar
   4      tb            Ice water
   1      sm            Lemon -- grated zest of
   2      md            Lemons -- juice of
     1/2  c             Honey -- or to taste
   2                    Eggs

  Preparation Time: 1 hour 10 minutes

  Preheat oven to 450°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 mixture until it is the texture of corn meal. 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.
  
  In a blender or food processor, combine lemon rind, juice, honey,
  and eggs, and puree until smooth.
  
  Lightly flour a counter or bread board. Roll ball of dough into a
  14" circle and press into a 9" tart pan, preferably one with fluted
  edges. Pour in lemon filling. Bake for 10 minutes, then lower heat
  to 350°F and bake until firm and lightly browned, about 30 minutes
  more.
  
  Yield: 1 Tart (9")
  
  Posted by: Bobbi Zee <zpegasus@tsrcom.com>, Mar 23, 1997
 

                   - - - - - - - - - - - - - - - - - -