Open lemon tart

6 Servings

Ingredients

Quantity Ingredient
1 cup Flour
½ teaspoon Salt
2 tablespoons Sugar
9 tablespoons Butter, softened
1 Egg
1 tablespoon Water
1½ tablespoon Lemon juice
4 Egg yolks
1 cup Sugar
1 Lemon, grated rind and sieved juice of

Directions

DOUGH

TOPPING

In a mixing bowl, sift together flour, salt,and sugar. Make a hole in the center of the flour add the butter and blend quickly with the finger tips.

In a mixing bowl, beat together egg, water and lemon juice, add to the flour mixture and refrigerate for at least 30 minutes. In the mixing bowl, combine egg yolks, sugar and grated rind and lemon juice and with mixer beat on high for 5 minutes. On a baking sheet pre-sprayed, spread the dough in a circular shape, about 12 inches in diameter and ⅛ in thick. Turn up edges ½ inch. Add in a smooth layer the lemon mixture. Bake the galette at 400° for 25- 30 mins. or until golden brown. The filling may be covered with foil if it browns too rapidly.layer the lemon mixture.

NOTES : Galette au citron is a classic dessert in France, traditionally served at Twelfth Nigh. If you refrigerate or freeze the tart, allow it to come fully to room termperature before warming it slightly in the oven.

Recipe by: The Best of French Pasteries-1968 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on 1 Ma, r 1997.

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