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Rabbit Hill Inn
and Dining Room

Lower Waterford, Vermont

Specialty Recipe

Citrus Meringue Tart

Assembly: Make Rich Short Dough tart shell and fully bake it. Fill with Lemon Curd. Top with Swiss Meringue.

Rich Short Dough Ingredients:
3/4 cup butter, cut into 1/2-inch cubes
2 cups flour
1/4 cup plus 1 Tablespoon sugar
Dash of salt
1 egg
1 egg yolk
Lemon Curd Ingredients:
6 eggs
6 egg yolks
1 cup butter
1-1/4 cup lemon juice (fresh)
1 cup sugar
Swiss Meringue Ingredients:
1/2 cup egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla

Rich Short Dough: Preheat oven to 375 degrees. Place the butter in a mixer equipped with a paddle. Sift together the flour, sugar, and salt. Add flour mixture to the butter. Mix on low for 2 minutes, or until the butter is broken into small bits that are worked into the dry mixture. Add the egg and egg yolk. Continue mixing just until the dough holds together and the ingredients are thoroughly combined. Wrap the dough in plastic wrap and chill, allowing it to rest for at least 1 hour before use. Roll out dough and place in either a 9-inch tart pan or six 3-inch tart pans. Line tarts with aluminum foil. Weigh down foil with dried beans. Bake tart shell for 20 to 25 minutes or until golden brown. Remove foil and beans from shell. Allow to cool.

Lemon Curd: Heat butter and lemon juice together. Remove from heat. Mix eggs and sugar gradually into the butter and lemon juice. Place mixture back on heat and stir constantly until thick. Strain. Place in tart after it is cool.

Swiss Meringue: Preheat oven to 400 degrees. Place all ingredients in mixer and whip to firm peaks. Spread meringue on tarts and bake in hot oven until browned, about 5 to 7 minutes.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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