Tarte au citron

 
                              TARTE AU CITRON
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Pate sucree' recipes (see re
                         -ipe)
                         Raw rice for weighting shell
                         -
    5       lg           Eggs
      3/4   c            Sugar
    3       tb           Lemon zest
    3       c            Lemon juice
 
   Roll out half the dough 1/8-inch thick on a floured
   surface. Press it firmly into an 8-inch tart pan with
   a removable fluted rim.  Trim off excess dough,
   leaving a 1/2-inch overhang. Fold the overhang back
   inside the rim, pressing it to the side of the shell,
   and push the dough up 1/4-inch above the edge of the
   pan.  Crimp the edge decoratively with a fork.  Roll
   out remaining dough and make up another tart shell in
   the same manner.
   
   Chill the shells for 60 minutes.  Line the shells with
   foil, fill the foil with rice and bake in the lower
   third of a preheated 400f oven for 8 minutes.  Remove
   the rice and foil, and bake for 8-10 minutes more or
   until they are pale golden.  Remove shells from the
   pans, transfer them to a rack and let them cool.
   
   In a bowl with an electric mixer, beat the egg yolks
   with 1/2 cup sugar until the mixture is thick and pale
   and forms a ribbon.  Beat in the zest and lemon juice.
   Transfer the mixture to a heavy saucepan. Cook it,
   stirring constantly with a wooden spoon, over mod-low
   heat, until it registers 140f on a candy thermometer.
   Continue to cook at a stable 140f for 3 minutes
   longer.  Do not let it boil.  Transfer the mixture to
   a bowl, and let it cool, covered with a buttered round
   of wax paper, until it is luke-warm.
   
   In a bowl, beat the egg whites with a pinch of salt
   until they hold soft peaks.  Add the remaining 1/4 cup
   sugar, one Tbsp at a time, and beat the meringue until
   it just hold stiff peaks.  Stir a quarter of the
   meringue into the lemon mixture and fold in the
   remaining meringue gently but thoroughly.
   
   Transfer the tart shells to a baking sheet and fill
   with the lemon mixture, mounding it slightly.  Bake
   the tarts in the middle of a preheated 400f oven for
   12-15 minutes, or until the tops are golden and
   puffed. Transfer the tarts to a rack and let them cool.
   
   a 1977 Gourmet Mag. favorite
  
 
 
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