Lemon Tart

Posted On September 27, 2008

Filed under Desserts and Snacks

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From The Arbor Café 380 High St. N.E., Salem, Oregon.

Ingredients – Crust
1 1/4 cups all-purpose flour

6 Tbs cold unsalted butter

2 Tbs granulated sugar

Pinch of salt

1 egg yolk

1 ½ Tbs ice water

Ingredients – Filling
Zest of 3 lemons, finely grated, plus the pared zest of one more lemon cut into slivers for garnish

1 cup granulated sugar

½ cup fresh lemon juice

3 eggs

3 Tbs sour cream

6 Tbs melted butter

powdered sugar for garnish

Instructions To Make Crust:
1. Combine the flour, cold butter, sugar and salt in the bowl of a food processor. Pulse 4 or 5 times or cut mix into small pea size.

2. In a small bowl, mix together the egg yolk and water. Add to the flour mix. Blend until it just comes together. Form into a flat disk, wrap and refrigerate about 20 minutes.

3. Roll the dough between sheets of plastic wrap into a 10 inch circle.

Invert the dough into a 9 inch tart pan with a removable bottom. Fit the dough into the pan and press into sides to form a rim, Chill for 30 minutes.

4. Preheat the oven to 375 degrees. Place a sheet of parchment into the tart shell and weigh down with pie weights, dried beans or rice. Bake for 15 minutes. Remove parchment and weights and continue baking until golden brown, about 10 to 15 minutes in oven reduce temperature to 300 degrees.

To Make Filling:
Place the grated lemon zest and sugar together and mix lightly. In a bowl or using the food processor, mix the sugar, lemon juice, eggs, sour cream, and butter along with the zest and sugar mix until well blended to a thick creamy consistency. Pour into tart crust and return to oven, and bake at 375 degrees for 15 more minutes. Let cool on rack and then remove tarts and enjoy.

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