Lemon-Crusted Lemony Tart

Servings: 6 (4-inch) tarts

A cross between curd and a pudding, this recipe for delightful individual mini tarts will brighten any
wintry day. We even add lemon to the crust!

Ingredients
Crust
1 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons sugar
1/2 cup (1stick) unsalted cold butter, cut
into 1-inch pieces
1 egg yolk
1 tablespoon fresh lemon juice

Filling
8 large egg yolks
2 tablespoons finely grated lemon zest
1 cup fresh lemon juice
2 (14-ounce) cans sweetened condensed
milk
1/8 teaspoon salt

Assembly
Whipped cream
4 strips or so julienned lemon peels

Directions
In a food processor bowl, combine the flour with the salt and sugar. Add the butter and pulse several
times to coat the butter with flour; add the egg yolk and lemon juice, and process until the pastry is
thoroughly blended and forms a smooth ball. Remove form the processor; dust with a light coating of
flour; cover with plastic wrap and refrigerate for 30 minutes.

Roll the dough out onto a floured surface and cut out (4) 5-inch circles. Press each circle into individual
tart pans with removable bottoms that are coated with DuPont™ Teflon® nonstick. (Note you can also
make this with a 10-inch tart pan.) Place the pans on a baking sheet and prick the bottoms of each shell
with a fork. Weight each one down with pie weights and bake about 5 minutes or until the bottom of the
crust is beginning to brown. Remove from the oven and turn heat down to 325°F.

In a medium bowl, mix together the filling ingredients and pour into the prepared tart dishes. Bake about
10 minutes or until the edges of the filling seem taut and a little swelled. Serve with whipped cream if
desired and a lemon peel for garnish.

For more recipes, please visit: http://teflon.com/recipes