Creamy Lemon Tart

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                            FOOD FUNNY
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This would have been a bit more topical a couple of weeks ago,
but it's funny at any time of year. Thanks to my friend Irene
DiCaprio for sending it in.

At a monastery high in the mountains, the monks have a rigid
vow of silence. Only at Christmas, and only by one monk, and
only with one sentence, is the vow allowed to be broken.

One Christmas, Brother Thomas is allowed to speak and he
says, "I don't like the mashed potatoes we have with the
Christmas turkey!" and he sits down. Silence ensues for 365 days.

The next Christmas, Brother Michael gets his turn, and he
says "I think the mashed potatoes are lumpy and I hate them!"

Once again, silence for an entire year. The following Christmas,
Brother Paul rises and says, "I am fed up with this constant bickering!"

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                            TODAY'S RECIPE
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I prefer desserts that feature fresh fruits, but I'm also a sucker
for anything creamy and sweet and smooth. This recipe has it all.

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 Mon Jan 17 10:57:45 2011