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Lemon Curd Tart

Source: Gatherings & Celebrations
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Active Time:  25 Minutes
Total Time:  1 Hour 5 Minutes
  Makes 6-8 servings
For the Lemon Curd Tart:
1 1/2  cups sugar
7 large eggs
6 lemons, juiced
2 tablespoons grated lemon peel (about 2 lemons)
1 prebaked deep-dish 9-inch-diameter pie crust
Candied Lemon zest:
4 lemons, rind peeled, julienned, blanched
1/4 cup sugar
1/4 cup water
For Lemon Curd:

Whisk sugar, eggs, lemon juice and lemon peel in medium metal bowl or in top of double boiler. Set over saucepan of simmering water (do not allow bowl to touch water). Whisk constantly until curd thickens, about 12 minutes (do not boil). Pour the curd into the prebaked pie crust. Cover with plastic and refrigerate until curd is set, about 40 minutes.

For Candied Lemon Zest:

Combine julienned lemon peel, sugar and water in heavy small saucepan. Bring to a boil. Reduce heat to medium-low. Simmer until water evaporates completely and syrup coats lemon peel.

Garnish the rim of the tart with the candied lemon peel and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6-8 servings
Calories: 237
Fat. Total: 12g
Fiber: 1g
Carbohydrates, Total: 28g
Sodium: 181mg
% Cal. from Fat: 46%
Cholesterol: 186mg
Protein: 7g
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