7 Pat dwigans
Dough
1 1/2 c Flour
1/2 ts Salt
Rind of 1 lemon — finely
Grated
1 tb Sugar
9 tb Margarine
1 1/2 tb Cold water
Filling
1 c Thick sweetened applesauce
1/4 ts Cinnamon
1 tb Very finely chopped lemon
Rind
Meringue
2 lg Egg whites
2 tb Sugar
1/4 ts Cream of tartar
Dough: Mix together the flour, salt, grated lemon rind and sugar. Cut
in the margarine with 2 knives or a pastry blender until the mixture
is crumbly. Work in the water with your hands until the dough is
blended. chill it for 1/2 hour.
Preheat oven to 475 When the dough has chilled, press it evenly into
a 9 inch layer cake pan or 9 inch flan pan, pan with a removable
bottom, bringing the dough up the sides almost to the top of thepan
and keeping it an even ehickness throughout. make holes all over the
bott
Filling: mix the applesauce with the cinnamon and the chopped lemon
rind.
Meringue: Beat the egg whites and cream of tartar until soft peaks
form. Beat in the sugar, 1 T at a time, and continue beating until
stiff peaks form.
Procedure: Pour the applesauce into the cooled shell. Pile the
meringue in spoonfuls over the surface and blend it together with a
spatula, being sure that the meringue touches the edges all around.
bake the tart until the meringue is browned lightly. ABout 8-10
minutes. Serve at room temp.
Yields
8 servings
