ISBN 0-02-009078-1; 1994
A very lemony, rich tart, this recipe was inspired by the lemon
custard that was served for dessert at La Chiusa in Montefollonico.
1 recipe Basic Pie Pastry 4 large eggs, lightly beaten 1/2 cup sugar 3
lemons, squeezed and zest finely chopped 1/4 pound (1 stick) unsalted
butter, melted 1 cup almonds, ground as finely as possible
1. Preheat the oven to 350-F.
2. Prepare the pastry, roll it out, and press into a 9-inch tart pan.
3. Combine the eggs with the sugar, lemon zest, juice, butter, and
almonds. Mix well and pour into the prepared pie crust. Bake for 25
to 30 minutes, until the crust and the top of the tart are golden
brown. Serve from the pan.
From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING
Yields
1 servings
