Shaker Lemon Tart 2

Name: Shaker Lemon Tart 2
Yield: 8
Ingredients: For the filling; 2 lemons, preferably Meyer; 1 3/4 cups sugar; 3 eggs; 3 tablespoons pastry or all-purpose flour; 6 tablespoons salted butter, melted; For the pastry; 2 1/2 cups all-purpose flour, plus more for dusting; 1/2 teaspoon salt; 3/4 teaspoon sugar; 15 tablespoons unsalted butter (almost 2 sticks), very cold and cut into 1/4-inch cubes; 1/2 cup ice-cold water; 1 tablespoons milk

Shaker Lemon Tart 2 was pinched from <a href="http://cooking.nytimes.com/recipes/1013984-shaker-lemon-tart" target="_blank">cooking.nytimes.com.</a>

"This uncomplicated lemon pie is a variation of one attributed to the Shakers, a religious community best known for their simple living philosophy and exquisitely designed furniture. It is said that Shaker cooks waste nothing, and if that is true, this tart is a perfect example of that ethos. The entire lemon (minus the seeds) is used – sliced thinly and macerated with plenty of sugar overnight – then baked with eggs and melted butter in a soft, flaky pastry. The end result is delicately-flavored and bright without the lip-puckering quality of most lemon desserts.(This recipe calls for Meyer lemons, which are milder than standard lemons, but the traditional variety will do –the thinner-skinned the better.) Featured in: Shaker Lemon Tart. Learn: How to Make a Pie Crust..."

INGREDIENTS

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For the filling

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2 lemons, preferably Meyer

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1 3/4 cups sugar

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3 eggs

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3 tablespoons pastry or all-purpose flour

•

6 tablespoons salted butter, melted

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For the pastry

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2 1/2 cups all-purpose flour, plus more for dusting

•

1/2 teaspoon salt

•

3/4 teaspoon sugar

•

15 tablespoons unsalted butter (almost 2 sticks), very cold and cut into 1/4-inch cubes

•

1/2 cup ice-cold water

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1 tablespoons milk

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