Seeing too many customers wave "no thanks" to the death-by-chocolate cake on the dessert tray? It may be time to try something new, like this light and elegant lemon tart. Fresh-squeezed lemon juice is essential for this recipe.
Tangy Lemon Custard Tart
(Recipe by the California Culinary Academy)
Ingredients:
1⅔ cups whole-wheat pastry or unbleached white flour
2 Tbsp. sugar
4 Tbsp. chilled unsalted butter
1 egg white
1 Tbsp. apple cider vinegar
4 Tbsp. ice water
Grated rind of 1 small lemon
Juice of 2 medium lemons
½ cup light honey or to taste
2 eggs
Directions:
2. In a large mixing bowl, combine flour and sugar.
3. 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 mixture until it is the texture of cornmeal. Do not overmix.
4. Add egg white, vinegar, and enough of the ice water to form a ball of dough. Wrap in plastic wrap and refrigerate for 10 minutes.
5. In a culinary blender or food processor, combine lemon rind, juice, honey, and eggs, and puree until smooth.
6. 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.
7. Bake for 10 minutes, then lower heat to 350° F and bake until firm and lightly browned (about 30 more minutes).
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