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Carter House Victorians

Eureka, California

Specialty Recipe

Lemon Sunshine Tart

Ingredients for Pate Sucreé:
1-1/8 cups sifted, white all-purpose flour
3-1/2 Tablespoons cold, unsalted butter
3/8 cup lightly packed confectioner's sugar
1 large, fresh egg
pinch salt
Ingredients for Filling:
9 large, fresh whole eggs
3 large, fresh egg yolks
9 fresh lemons, juiced
zest of 4 fresh lemons

Filling: Whisk all of the ingredients together; refrigerate overnight.

Pate Sucreé: Beat the sugar, eggs, and salt together in a bowl, using a whisk, until the mixture is foamy and has doubled in volume. Add the sifted flour all at once and incorporate quickly into the egg mixture, using a wooden spoon. Lift the egg/flour mixture from the bowl and rub it between your fingers until it resembles very coarse meal. Tip the mixture onto a lightly floured pastry board and quickly work in the cold butter. Work the pastry only until the mixture will form a loose ball. Wrap in very lightly floured pastry board and roll it to about 1/4 inch thickness, 11 inches in diameter. Fill a 9-inch pastry shell with the pastry; trim excess. Dock the bottom of the pastry all over with the tines of a fork, cover, and let rest for 45 minutes. Bake in a pre-heated 350 degree oven on a sheet pan until just blonde, about 10 to 15 minutes. Let cool.

Tart: If filling mixture has separated, lightly whisk to re-incorporate. Brush the tart shell with egg white or milk and place in pre-heated 350-degree oven for one to two minutes. Fill the tart with lemon filling, place in pre-heated 350-degree oven on the center of a sheet pan, and bake for 20 to 25 minutes until set. Chill and serve. Garnish with soft whipped cream, if desired.

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