French Lemon Tart

This recipe is out of this past weeks Relish magazine from the Star News. It was easy to make and tasted really good. Louis, the taste taster for this tart, said that it would be even better thicker. So either make a double batch for the pie pan or use a smaller pie pan. I used a 9 inch pan but a smaller one would be just fine. But remember that if you do that the cooking time is a little longer so you would have to watch it the last 6 minutes. I would add 5 minutes to the cooking time, then check to see if the pie has set. If not add 1 minute till the pie has set.


1 9 inch piecrust
1 beaten egg
2/3 cup fresh lemon juice
2/3 cup sugar
3 tbls heavy cream
1 pinch salt
5 large eggs
Sweetened whipped cream

Preheat oven to 400 F

Prick the bottom and sides of the piecrust with a fork. Line with a double thickness of aluminum foil, covering the edges. Fill with dried beans or pie weights. Bake 10 minutes. Lift out foil and beans. Lightly beat an egg in a small bowl. Brush egg all over warm pastry. Bake piecrust again until firm and dry about 5 minutes. Cool on a wire rack.

Reduce oven temp to 375 F.

Whisk together lemon juice, sugar, cream and salt. Add eggs, ONE AT A TIME, whisking well after each addition. Pour into piecrust.

Bake until set about 25 to 28 minutes. Transfer to a wire rack to cool 1 hour. Chill 2 to 3 hours before serving. Cover with plastic wrap if storing longer. Serve with sweetened whipped cream.

Serves 10.

NOTES:

The beaten egg used for the piecrust, what was left over I used as one of the five, so as not to waste eggs.

I did not sweetened the whipped cream. Just plain and it was quite tasty. I think that the sweetened whipped cream would take away from the lemon tartness of the pie.

So remember have fun, don't be afraid, if you mess up you can always start over and enjoy that perfect bite!