2 medium large lemons with unblemished skins.
1 tsp extra zest
1 1/4 cups sugar
Scrub the lemons under warm water til fragrant. Cut off the tips and slice paper thin, crosswise. Cut slices in half. Layer lemons, zest and sugar into a bowl. Toss and let sit for 30-60 minutes. Toss again. Cover and let stand at room temp 8-24 hours. Stir once or twice.
Meanwhile prepare shell. 1.5 cups of flour, 1 T. sugar, 1 stick of chilled unsalted butter cubed, cold water to hold together. See Quiche recipe for directions. Roll out into a tart pan shell with a removable bottom. Prick the bottom and chill.
Preheat oven to 375. Stir lemon mix and remove seeds. whisk eggs til light and slightly thickened 2-3 minutes. Add lemons and fold in with a rubber spatula. Set prepared shell on a baking sheet. Pour in the filling, distribute evenly and unfold the slices. Bake in the center of the oven til bubbly and golden, 25 minutes. Serve warm or at room temp. Great with whipped cream.
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