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Ingredients: 1 crust 326/625 Pound(s) all purpose flour 2 54/625 Ounce(s) powdered sugar 1 Ounce(s) salt 6 Tablespoon(s) unsalted butter; cut into 1/2 inch pcs 1/12 Cup(s) heavy cream 1 egg whites; beaten to blend 1 filling 6 783/3022 Ounce(s) sugar 4 egg yolks 2 eggs 8 Tablespoon(s) lemon juice 3 Teaspoon(s) grated lemon peel 1 lemon slices; garnish Directions: For crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours. Preheat oven to 350F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature. For filling: Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour. Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour. Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices, if desired, and serve. Contributor: Bon Appetit April 2004
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Place pan on cookie sheet and bake 7-9 minutes u Luscious lemon chicken Remove excess fat from the chicken breasts and slice each piece into several 1" thick strips. Mix together the flour, salt, and pepper. Dredge the chicken in the flour mixture. Heat a large skillet over medium-high hea. Once the pan is hot, add t Herbed rubbed duck with tart cherry and sage sauce The day before, or the morning of serving day: Cut up the duck and marinate it; make the duck stock and drain the stock and boil it down to make the sauce. 20 minutes before serving: Begin cooking the duck breasts. 45 minutes before serving: Begin cook Alfred portale's lemon basil pasta 1. In a medium saucepan, bring cream to a boil over medium-high heat. Cook until slightly thickened, about 5 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, to make a creamy sauce. Whisk in lemon juice and garlic. Taste, and Lemon pudding cake Heat oven to 350F degrees. Grease 1-quart casserole. In a small bowl, beat egg yolks; stir in milk, lemon juice and lemon peel. Add sugar, flour and salt; beat until smooth. In another small bowl, beat egg whites until stiff peaks form. Gently fol Blender lemon drink Wipe lemons, cut into pieces and place in blender. Add sugar and water and blend for 30 seconds. Wash egg and add, whole to the blender with the ice cubes. Replace lid and blend for further 30 seconds. Strain into a jug or glass, add ice if liked and deco Chicken in lemon grass and chili (ga xao xa ot) Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onio Basic creme center Beat cream cheese until fluffy. Stir in sugar replacement, water and vanilla extract. (Dought may be divided into parts and different flavorings and/or food color added to each part as suggested in various recipes.) Knead or work with the ha Lemon mace icing Mix all ingredients well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Garlic coeurs a la creme * Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.) preferably), or use Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic. ~-------------------------------------------------------- Creme semisweet chocolate frosting Melt chocolate chips and butter in top of double boiler over boiling water, gradually add evaporated milk and stir until smooth. Allow to cook to room temperature. Add marshmallow creame and beat until smooth. Yield: frosts sides and tops of Agineres me avgolemono (artichokes with egg and lemon sauce The classic Greek sauce, avgolemono, is a great low-fat alternative to the melted butter, mayonnaise or vinaigrette dipping sauces usually served with artichokes. Snap the stems off four large artichokes and trim the bases so that they will sit Blackberry lemon ice cream In large bowl, combine blackberries, milk, lemon juice and elmon peel. Stir in half & half. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes about 2 quarts. NOTE: 2 cups fresh or thawed froze Chicken, potato and butter lettuce with lemon-garlic dressin Fill a large saucepan with enough water to cover chicken. Add garlic and bay leaf; bring to a boil. Place chicken in pan, and gently simmer until cooked through, 15-20 minutes. Use a slotted spoon to transfer chicken and garlic to a plate; let cool. R Chicken thighs baked with lemon, sage, rosemary & thyme A pestle is perfect for pounding garlic, salt, and olive oil to a creamy paste. 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Mix 3 packages instant lemon jello pudding with 3 Lemon and celery pilaf Cook and stir onion and garlic in margarine in 3-quart saucepan until onion is tender. Stir in remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir). Rem