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Andre's Fresh Lemon Tart

Andre Rochat
Sugar Dough Pie Shell Ingredients:
8 oz. Flour
5 oz. Butter softened
3 oz. Sugar
1 Egg Yolk
1 Tbls. Cream

Mix flour & sugar. Add soft butter, egg yolk & cream. Mix until all ingredients are incorporated. DO NOT OVER WORK THE DOUGH. Let the dough rest for approx. 20 mins. in a cool environment. Roll the dough & place in a pie shell removing excess from rim. Puncture bottom of dough with a fork to avoid bubbling. Bake in a preheated oven at 375 degrees until golden brown. Remove from oven, cool.

Lemon Pie Filling Ingredients:
6 Eggs
5 Egg Yolks
1 cup of Fresh Lemon Juice
1 1/2 cups of Sugar
zest of 2 Lemons
8 oz. Butter

In a stainless steel bowl, put eggs, yokes, lemon juice , zest of lemon & Sugar. Place bowl in boiling bain marie and blend with whip until thick-paste like consistency. Do not to mix aggressively. Remove from bain marie and add butter, whip slowly. Pour filling in shell and with a spatula smooth the top. Let cool in refrigerator. Before serving, garnish with lemon wedges, sprinkle with powdered sugar and brown with blow torch.

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