| Cuisine: French | Type: Dessert | Serves: 8 |
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Source:
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Sylvie Lallemand |
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Attributes:
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Comments:
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See recipe for pate brisee elsewhere. We often use a purchased pie crust that you can find in the refrigerated section at your grocery store. |
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Serving Suggestions:
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Ingredients:
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2 lemons 4 eggs 3/4 cup sugar, plus some for the meringue Zest of two lemons |
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Instructions:
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1. Separate two of the eggs reserving the yolks and whites. 2. Zest two lemons and juice the lemons to get about 1/4 cup of juice. 3. With a mixer combine two complete eggs plus the yolks of the two separated eggs and the sugar. Add the lemon juice and the grated lemon peel. Mix the ingredients. Taste and adjust. 4. Roll out the pate brisee and put in a tart pan. Pour in the lemon mixture and bake in a 300°F oven for about 20 minutes. 5. Whip the remaining egg whites with a pinch of salt and a tablespoon or two of sugar. Spread resulting meringue over the top of tart and place back in oven until meringue browns--12 to 15 minutes. Allow to cool completely before serving. |
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Related recipes:
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None |
2001-03-10