Traveling with Simone has added a photo to the pool:
Passover Lemon Torte
Crust:
¾ cup matzo cake meal
¼ cup sugar
2 TBsp potato starch
¼ tsp salt
½ cup (1 stick) margarine, cut into pieces
1 large egg yolk whisked with 3 Tbsp ice water
Custard Filling:
½ cup lemon juice
6 large eggs
1 cup of sugar
½ cup margarine, cut into pieces
1 TBsp freshly grated lemon peel
Top tart with berries.
Crust: Grease a 9-inch tart pan.
Heat over to 375 F.
In a large bowl, mix cake meal, sugar, potato starch and salt until blended.
Add margarine and blend in until coarse crumbs form.
Drizzle yolk mixture over crumbs. Mix until dough clumps together.
Press the dough unto the side and the bottom of the prepared pan.
Bake 20 minutes. Let cool.
Filling:
In a medium saucepan, over low heat, whisk together lemon juice, eggs and sugar until well blended.
Cook stirring constantly, with a heat-proof spatula, for about 5 minutes until mixture is hot (do not boil.)
Add margarine pieces a few at a time and stir until melted. Continue cooking until filling gets thick – about 3-5 minutes. Add lemon peel.
Pour filling into tart shell.
Bake until filling is set, 18 to 20 minutes.
Cool tart in pan.
Can be prepared a couple of days ahead and refrigerated.
Before serving, top with berries.
via Dessert Pool https://www.flickr.com/photos/withsimone/52781825092/in/pool-72296557@N00
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