Tangy lemon custard tart

 
                          Tangy Lemon Custard Tart
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Fruits
                 Eat-Lf Mailing List              Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 2/3   C            Whole Wheat Pastry Flour -- Or
                         Unbleached white flour
    2      Tbsp          Date Sugar
    4      Tbsp          Unsalted Butter -- Chilled
    1                    Egg white
    1      Tbsp          Apple cider vinegar
    4      Tbsp          Ice water
                         Grated rind of 1 small lemon
                         Juice of 2 medium lemons
      1/2   C            Honey -- Or To Taste
    2                    Eggs
 
   Recipe by: the California Culinary Academy
 
   Preparation Time: 1:10
 
   1. Preheat oven to 450F. 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 mixtu until it is the texture of cornmeal.
   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.
   
   2. In a blender or food processor, combine lemon rind, juice, honey,
   and eggs, and puree until smooth.
   
   3. Lightly flour a counter or breadboard. Roll ball of dough into a
   14-inch circle and press into a 9-inch tart pan (preferably one with
   fluted edges). Pour in lemon filling. Bake for 10 minutes, then lower
   heat to 350F and bake until firm and lightly browned (about 30   more
 minutes).
   
   Makes 1 nine-inch tart.
   
   By Bobbi Zee  on Mar 23, 1997
  
 
 
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 NOTES : Cal 233.2
 Total Fat 7.6g
 Sat Fat 4.2g
 Carb 39g
 Fib 3.1g
 Pro 5.3g
 Sod 23mg
 CFF 27.9%
 Nutr. Assoc. : 26182 0 1440 0 0 0 0 0 0 0 0