Lemon Tarts

1. Combine 1 cup flour, confectionery sugar and solid vegetable shortening in a bowl. Using a fork or a pastry blender, combine until the mixtures becomes a coarse meal. Press mixture into the bottom of a 11" x 7" lightly greased baking dish.
2. Bake at 350 degrees for 20 minutes. In a separate bowl, combine the sugar, flour, lemon zest, baking powder, salt and eggs and whisk until completely blended. Pour the mixture over the baked crust.
3. Return the baking dish to the oven for an additional 20 to 25 minutes. Let cool for 30 minutes before cutting. Cut in to 12 squares and dust with confectionery sugar.

1. Heat oven to 400°. Unfold pastry dough for 1 crust and place on 12" pizza pan or cookie sheet. Spoon lemon filling onto dough and spread to within 3/4" of edge of pastry. Brush edge with beaten egg white. Unfold and top with remaining pastry. Press around edge with finger to seal. Prick top surface with a fork and brush with egg white.
2. Bake 20-25 minutes or until lightly browned; cool.
3. With fork, stir sugar and milk together until smooth; drizzle on tart.

1. Crust: Combine flour, sugar, salt, and butter in a food processor fitted with the steel blade. Pulse-chop until a fine meal is obtained. With the motor running add the egg yolk/water mixture. Process until dough just starts to hold together; do not let it form a ball. Refrigerate one hour, then roll out between two sheets of plastic wrap. Line a 9-inch tart pan with the pastry, pressing it firmly into the pan. Remove excess dough from the edge, then bake in a preheated 400oF oven. For the first 10 minutes of baking, weigh down the dough with pie weights or beans; then remove the weights and bake for an additional 10-15 minutes, or until lightly brown. Cool on a rack.
2. Filling: Whip the yolks and sugar to the ribbon stage (2-3 minutes), then add remaining ingredients. Pour into the tart shell and bake for 18-20 minutes. If edges become too brown, tent pan with foil. Cool before serving.
3. Cream: Combine all ingredients. Serve with cooled tart.

1. Crust: Preheat oven to 425 degrees. Mix flour and sugar in food processor. Add butter. Cut in using on/off turns until mixture forms moist clumps. Prepare a 9 inch tart pan with removable bottom by lightly spraying with vegetable oil (Pam). Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze l5 minutes. Bake crust until golden brown, about l5 min. Tranfer crust to rack and cool.
2. For Filling: Beat cream cheese in food processor or electric mixer until smooth. Add sugar and beat until incorporated. Add eggs, one at a time, beating well after each addition. Add remaining ingredients and beat until well blended. Pour filling into crust and bake at 350 degrees for about 30 minutes. Transfer tart to rack and cool. Refrigerate until well chilled, about l hour.
3. Topping: Put bowl and beaters in freezer for 15 minutes. Beat cream and powdered sugar until stiff peaks form. Transfer whipped cream to pastry bag fitted with star tip (#4B). Pipe cream decoratively around edge of tart. Refrigerate.

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Last Modified: May 21, 1998