Creamy Lemon Tart

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            FOOD FUNNY
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Thanks to Sharon Mitcheltree for what I hope is a true food funny:

My aunt was far from a morning person, but still she got up each
morning to make her family a hot breakfast and lunches to take to work
or school. She had hard boiled some eggs the day before, and put them
back into the carton, and wrote "hard boiled" on the carton, but one
morning accidentally sent everyone off with raw eggs. To avoid that
mistake in the future, she started to write "HB" in pencil on the hard
boiled eggs. One morning my cousin kept looking at the brown paper
bag with his name on it. Finally he said, "I don't know what is going
wrong with my lunch. All week it has my name on the bag, but the egg
belongs to HB."

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            TODAY'S RECIPE
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My imaginary girlfriend Betty Lou knows I prefer desserts that feature
fresh fruits, but she also knows that I'm a sucker for anything creamy
and sweet and smooth. This is a recipe she picked up from an aunt who
used to be an assistant pastry chef at a well known New York City
restaurant. She calls it "Aunt Minnie's Lemon Pie," but I have
re-christened it...

Creamy Lemon Tart

Pastry crust (purchased or your favorite recipe) for a
9-inch (23 cm) pie
3/4 cup (180 ml) fresh lemon juice
1/2 cup (125 ml) sugar
2 Tbs (30 ml) heavy cream
3 eggs
2 egg yolks

Line a 9-inch tart pan with a removable bottom with the pastry dough
and place in the freezer for 1 hour or overnight. Bake the chilled or
frozen pie shell in a preheated 375F (190C) oven until golden brown,
about 25 minutes. Cool on a wire rack and leave the oven on. Whisk
together the lemon juice and sugar, followed by the cream, eggs and egg
yolks, until thoroughly combined. Pour into a saucepan and cook over
moderate heat, whisking constantly, until the filling thickens, about
5 minutes. Do not boil. Pour through a strainer into the pie shell
and bake for 5 minutes. Cool on a wire rack and serve at room
temperature or slightly chilled. Serves 6 to 8.
Received on Fri Sep 24 10:59:20 2004