Chris Lawrence 
BBQ List
4/04/02

Meyer Lemon Tart

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Crust

6        tablespoons  unsalted butter -- cut up softened
1        cup  all-purpose flour
1/4      cup  packed light brown sugar
1 1/2    teaspoons  grated Meyer lemon peel
1/8      teaspoon  salt

Filling

3/4      cup  heavy cream
1 1/2    teaspoons  cornstarch
1/3      cup  sugar
4        egg yolks, beaten
1/3      cup  Meyer lemon juce

Heat oven to 350 F . Spray 9 1/2 inch tart pan with removable bottom with
non stick spray ( I use butter )
Place all crust ingredients in food processor; pulse until combined.
(Mixture will be crumbly) Press over bottom and sides. Bake 20 min.


Meanwhile, place 3/4 cup cream in a small sauce pan. Heat over med. heat
until small bubbles form around the edge of the pan. In med. bowl, stir
together cornstarch and sugar. Whisk in egg yolks. Slowly Wisk in warm
cream; stir in lemon juke. Pour filling into warm crust Bake 20 to 25
min.( tart may appear soft in center but will firm up as it cools.)


Description:
  "This tart is, in a word, divine.The taste is pure lemon,the texture
  rich and creamy."
 --
Gary's Note: 
Made once on 4/5/02. I did a 1.5X recipe due to the fact that my tart pan was oversize. 
Good flavor, very tart, but I over beat the crust a bit and it was tough, not tender. I patted the crust in the pan a bit on the thick side on the bottom. 
Did a nice confectioners sugar and lemon peel whipped cream. 
Nest time add a few very thin lemon slices on top for decoration.

                                   