GLAZED LEMON SLICES
4 lemon, unpeeled, sliced 1/4 thick
1 cup sugar
1/2 cup light corn syrup
1/2 cup ; water
PASTRY
1 1/4 cup flour, unsifted
2 tbsp sugar
1/8 tsp salt
1/3 cup butter or margarine
1 egg, lightly beaten
FILLING
4 large eggs
1 cup sugar
2 tbsp butter or margarine, melted
1 tbsp lemon peel, grated
1/2 cup lemon juice
1/2 cup ; water
A Recipe for
Lemon-Fresh Custard Tart
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| Thomas Wolfe |
Food Tip |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
This Recipe for Lemon-Fresh Custard Tart is one of thousands in the Recipes-to-go Fruit Cookbook.
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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| Aldous Huxley |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
This is a recipe for Lemon-Fresh Custard Tart from the recipe cookbook of Recipes-to-go (Fruit)
Hunger is the best sauce in the world. |
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You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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Glazed Lemon Slices: Bring 3 cups water to boiling in a medium
saucepan. Remove from heat. Add lemon slices; let stand 5 minutes.
Drain in colander. In same pan, boil sugar, corn syrup, and water.
Add lemons; simmer 10 minutes. Remove from heat. Let stand
overnight.
Pastry: In a bowl mix flour, sugar, and salt with a pastry blender.
Cut in butter until dough forms particles the size of small peas.
Stir in egg with a fork; blend well. Shape into a ball; flatten
slightly. On floured pastry cloth, roll out to an 11 1/2-inch circle.
Preheat oven to 375. Line 10-inch tart pan with removable bottom with
the pastry. Trim pastry even with rim of pan using rolling pin.
Bake 25 minutes. Remove from oven. Reduce oven temperature to 350.
Filling: Mix all of filling ingredients in a measuring cup. Place
tart on oven rack and carefully pour in the filling. Bake 20 to 25
minutes longer, or until filling is set. Refrigerate for 1 1/2 hours.
Gently remove rim from pan, keeping pastry on pan bottom. Transfer to
a plate. Drain lemon slices; reserve 1/2 cup syrup. Boil syrup over
medium heat to reduce by half (to 1/4 cup). Overlap lemon slices on
tart; brush with syrup. To Serve: With scissors, cut through lemon
slices to form wedges (8 to 10); with knife cut through tart. Makes 8
to 10 servings.
Serves: 10
Lemon-Fresh Custard Tart Recipe brought to you by Recipes To-Go