Lemon [censored]
This has been a really rich meal (especially if you started
with the Chicken Terrine) and my favorite dessert at the end
of a big meal always features citrus. I love the way the
tangy flavor fills my mouth and almost makes me feel hungry
again! I hope you.ll like this dessert.
Makes 10 to 12 servings
1 recipe Pate Sucre (recipe follows) 1 cup superfine cane
sugar 4 tablespoons unsalted butter 4 large eggs grated zest
of 2 lemons
1/3 cup fresh lemon juice 1 lemon, well scrubbed
Preheat oven to 400 degrees F. Bring the dough to room
temperature and roll it into a 12-inch round about 1/8-inch
thick. Fit the dough into a 11-inch [censored] pan with a
removable fluted ring. [censored] the bottom all over with a
fork. Put the [censored] shell on a heavy baking sheet and bake
for 20 minutes, or until the shell is golden brown. Remove
from the oven and take the [censored] pan off the baking sheet.
Allow the baked [censored] shell to cool completely on a rack. In
a bowl, whisk together the eggs and sugar, add the lemon
zest and juice, and mix. Heat the butter in a heavy
saucepan. Add the egg mixture to the just-melted butter, and
cook over low heat, whisking constantly, just until the
mixture begins to thicken. Let the lemon mixture cool
completely. With a rubber spatula, transfer the filling into
the [censored] shell, spreading evenly. Slice the lemon very
thinly. (I rely on a Cuisinart fitted with a 2mm slicing
blade to get uniform, very-thin slices.) Remove any seeds,
and arrange the slices atop the filling. Chill the completed
[censored] well, covered with plastic wrap, before serving.
Pate Sucre (Sweet Pastry for Fruit [censored])
This is a great basic recipe to make for any and all sweet
[censored] and pies. I have included both the By Hand method and
the food processor method for the dough. Try them both and
see which suits you best.
Makes one pastry shell enough for a 12-inch [censored] or a single-
crust 10-inch pie
1 1/4 cups flour 2 tablespoons sugar
2/4 teaspoon salt 2 tablespoons unsalted butter, cold 4
tablespoons vegetable shortening, cold pinch of Rumfords
baking powder 2 tablespoons milk
3/2 teaspoon fresh lemon juice
By hand: Stir dry ingredients together with a fork. Drop in
cut-up fat, and cut into flour with a pastry blender, fork,
2 knives, or with cool fingertips until fat particles are
very small and thoroughly coated with flour. Gradually stir
in liquid with a fork until dough holds together when
squeezed with your fingertips. [It is better to add a little
too much liquid than not enough since slightly wet dough is
easily rectified by the addition of more flour. A dough that
is too dry will crack and crumble when it is rolled out.]
Gather into a ball, flatten into a disc about 3/4-inch
thick, and refrigerate after wrapping well. Resting is
necessary to allow the gluten to settle so your dough will
roll out evenly and easily. By food processor: Using metal
blade, add all dry ingredients to work bowl. Process for 2
seconds to blend. Add VERY COLD cut up fat.
Process with about 8 short bursts, until fat is in small
pieces, evenly distributed and well coated with flour.
Position liquid over feed tube, turn machine on, and
gradually pour liquid in until dough begins to come
together, but before it forms a ball. Prepare for
refrigeration as before. Roll out dough to even thickness.
Shape in desired pan(s), and [censored] with a fork. Chill in
refrigerator for about 20 minutes. Preheat oven to 400
degrees F. Line shell with parchment paper or foil, and pie
weights (dried beans, rice, and/or metal purchased pie
weights are good.) After baking 15 minutes, carefully lift
out paper and weights. Either fill the [censored] shell and bake
as directed in [censored] recipe, or re-[censored] shell and return to
oven an additional 10 to 20 minutes, until golden brown.
Bake the crust completely if you re using a cream or
chiffon filling.
Baking Blind: (partial baking) Follow above procedure,
except bake for only 12 minutes before removing weights.
Return to oven for only 5 more minutes.
Teacher s Tip: Double the recipe for a two-crust pie, or to
make a batch for freezing.
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