LEMON TART

I have been wanting to make this lovely lemon tart.  This winter while it was very quiet at my shop, I spent hours researching recipes and going through 10 years of Southern Living Recipe Books.  I have a file just for the lemon tart recipes and I did a lot of comparing.  I am moving toward using some organic and natural ingredients.  This is difficult for me because I tend to look at the cost but I am sure it is much healthier.  Can you relate to this?  Of course you can! 

I don't like those photos of the

 chickens in the cages .

I found this recipe in Sharon O'Connor's "Bistro" the CD and Recipe Book combination which features recipes from great french hotels and outstanding french restaurants in America.  I thought the recipe sounded delicious and it certainly was!

You are going to need a 9" tart pan where the bottom comes out!

THIS RECIPE WAS ORIGINALLY FROM  "Bouchon", a French Bistro in Yountville, California.

 For the pastry shell: 1 2/3 cups of all purpose flour, 2/3 cup of powdered sugar, 2/3 cup cold butter, 1 egg beaten

For the filling:  5 large eggs and 1 more egg yolk, 1 cup sugar, 1 cup fresh lemon juice, 1/2 cup butter and I also used the zest from
3 lemons- this is up to you!  IF YOU REDUCE THE SUGAR it will be more tart of course!
                                                       
Preheat your oven to 350 degrees.  For dough:  Combine dry ingredients and egg and cut in butter. Form a nice dough ball.

 It is suggested that you refrigerate this for 30 minutes before rolling out- you will have more than you need when you roll it out and put it in the tart pan.....

Bake it for about 15 minutes constantly pricking the tart with a fork to keep it down.  Sit aside to rest...

In a separate saucepan cook the filling ingredients which have already been mixed well.  I chose not to strain mine but had been careful to remove lemon seeds in the bowl. Simmer until thick.
Pour into the shell and bake 20 minutes.  Cool and serve.

Once you start baking you will be amazed how inexpensively you can make things that big $$$$ are charged for in bakeries and restaurants!