Post by chief_cook2 on Mar 4, 2007 17:30:18 GMT -6
Lemon Cream Tart
Crust
36 vanilla wafer cookies
3 tablespoons sugar
4 tablespoons (1/2 stick) unsalted butter, melted
Filling
3 large eggs
1 14-ounce can sweetened condensed milk
Finely grated zest of 2 lemons
1/2 cup fresh lemon juice
Confectioners' sugar for dusting
For the crust, adjust an oven rack to the center position and preheat
the oven to 325??F.
Put the cookies in a zip-top plastic bag and crush with a rolling pin
to make fine crumbs. Transfer the crumbs to a bowl and add the sugar
and melted butter. Combine well with a fork. Press the mixture into
the bottom and up the sides of a 9-inch tart pan with a removable
bottom. Bake for 15 minutes, or until golden brown.
Meanwhile, for the filling, whisk the eggs in a medium bowl. Whisk in
the condensed milk and the lemon zest. Very gradually whisk in the
lemon juice.
When the crust is ready, remove it from the oven and pour in the
filling. Return the pan to the oven and bake for another 30 minutes,
or until the filling has puffed slightly and is set. Let cool
completely on a wire rack.
Remove the rim of the pan and set the tart, still on the pan bottom,
on a serving platter. Refrigerate for several hours, or overnight,
before serving.
To serve, dust the tart with confectioners' sugar. Serve cold.
Crust
36 vanilla wafer cookies
3 tablespoons sugar
4 tablespoons (1/2 stick) unsalted butter, melted
Filling
3 large eggs
1 14-ounce can sweetened condensed milk
Finely grated zest of 2 lemons
1/2 cup fresh lemon juice
Confectioners' sugar for dusting
For the crust, adjust an oven rack to the center position and preheat
the oven to 325??F.
Put the cookies in a zip-top plastic bag and crush with a rolling pin
to make fine crumbs. Transfer the crumbs to a bowl and add the sugar
and melted butter. Combine well with a fork. Press the mixture into
the bottom and up the sides of a 9-inch tart pan with a removable
bottom. Bake for 15 minutes, or until golden brown.
Meanwhile, for the filling, whisk the eggs in a medium bowl. Whisk in
the condensed milk and the lemon zest. Very gradually whisk in the
lemon juice.
When the crust is ready, remove it from the oven and pour in the
filling. Return the pan to the oven and bake for another 30 minutes,
or until the filling has puffed slightly and is set. Let cool
completely on a wire rack.
Remove the rim of the pan and set the tart, still on the pan bottom,
on a serving platter. Refrigerate for several hours, or overnight,
before serving.
To serve, dust the tart with confectioners' sugar. Serve cold.