Pie Recipes
Lemon Zest Tart
Ingredients
Pastry Shell
- 2 cups unbleached flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons butter, cut into bits and chilled
- 2 tablespoons solid vegetable shortening, chilled
- 1/4 cup ice water
Tart Filling
- Zest of 3 lemons
- 1/2 cup fresh lemon juice
- 1/2 cup butter, softened
- 4 eggs
- 5 egg yolks
- 1 cup granulated sugar
- 1 1/2 teaspoons unflavored gelatine
- 1/4 cup cold water
Instructions
Pastry Shell
- Combine flour, sugar and salt in food processor. Whirl to blend. Drop in butter; pulse 3 or 4 times.
- Add the shortening and process until the mixture resembles coarse crumbs.
- With the machine running, add the ice water, 1 tablespoon at a time. When the mixture forms lumps, remove the dough from the work bowl and quickly press into a patty.
- Cover the dough with plastic wrap and chill for 30 minutes. Heat oven to 400 degrees F.
- Roll dough out into an 11 inch circle. Ease into a 10 inch tart pan with removable bottom. Trim the edge. Prick the bottom all over with a fork.
- Bake the shell for 15 to 20 minutes or until golden. Let cool.
Tart Filling
- Combine lemon zest, lemon juice, butter, eggs, yolks and sugar in a heavy enamel saucepan. Cook the mixture over low heat, whisking constantly, until slightly thickened. Do not let boil. remove from heat.
- Sprinkle gelatine over the cold water in 1-cup glass measuring cup. Let stand for 2 minutes for gelatine to soften.
- Place cup in small saucepan of simmering water, stirring gelatine occasionally to dissolve, about 2 minutes.
- Stir gelatin into lemon mixture until well blended.
- Spread the filling evenly in the pastry shell.
- Chill completely before serving.
- Remove sides of tart pan.
- Decorate with citrus leaves.