New York City Chefs Daily Recipe for 01/28/2002 : Lemon Tart
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Lemon Tart recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/28/2002 : Lemon Tart
"Lemon Tart"
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"As we graze it grows"

2 cups plain flour
1/2 cup butter
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract

6 eggs, beaten
1 1/2 cups sugar
1/2 cup unsalted butter
Grated rind and juice of 4 lemons
Confectioners sugar for dusting

Preheat the oven to 400 degrees.  Sift the flour into a large bowl, add the butter, cut into small pieces, and work with your fingertips until the mixture resembles fine breadcrumbs.  Stir in the sugar.  Add the egg, vanilla extract and a scant tablespoon of cold water, then work to a dough.  Roll the pastry out on a floured surface, and use to line a 9 inch tart tin.  Line with foil or greaseproof paper and fill with dried beans or rice, or baking beans if you have them. Bake for 10 minutes.  To make the filling, put the eggs, sugar and butter into a pan, and stir over a low heat until the sugar has dissolved completely.  Add the lemon rind and juice, and continue cooking, stirring all of the time, until the lemon curd has thickened slightly.  Pour the mixture into the pastry case.  Bake for 20 minutes, until just set.  Transfer the tart to a wire rack to cool.  Dust with confectioners sugar before serving.  Lemon Tart serves 6.
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