LF-Seriously Lemon Tart

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* Exported from MasterCook *

 

Seriously Lemon Tart

 

Recipe By : Cooking Light, April 1999

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Lemons

Low Fat

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cooking spray

1/2 package refrigerated pie dough -- (such as Pillsbury)

-- (15-ounce)

1 1/2 cups granulated sugar

2 teaspoons grated lemon rind

1 cup lemon sections -- (about 4 large

-- lemons), seeds removed

1/2 teaspoon salt

3 large egg whites -- lightly beaten

2 large eggs -- lightly beaten

12 thin lemon slices

2 tablespoons brown sugar

 

1. Preheat oven to 450ø.

 

2. Coat the bottom of a 9-inch round removable-bottom tart pan with cooking

spray. Press dough into bottom and up sides of pan. Line bottom of dough

with a piece of aluminum foil; arrange pie weights or dried beans on foil.

Bake at 450ø for 5 minutes. Remove the pie weights and foil. Bake an

additional 5 minutes. Cool on a wire rack.

 

3. Reduce oven temperature to 350ø.

 

4. Combine granulated sugar, lemon rind, lemon sections, and salt in a

medium nonaluminum saucepan, and cook 4 minutes over medium heat or until

sugar dissolves. Combine the egg whites and eggs in a large bowl, stirring

well with a whisk. Gradually add hot lemon mixture to egg white mixture,

stirring constantly with a whisk, and pour into prepared piecrust. Arrange

lemon slices on custard; bake at 350ø for 10 minutes. Sprinkle with brown

sugar. Bake an additional 10 minutes. Remove from oven.

 

5. Preheat broiler.

 

6. Broil about 1 minute or until lightly browned. Cool on wire rack 1

hour. Chill 4 hours or until set. Yield: 8 servings (serving size: 1

wedge).

 

CALORIES 309 (24% from fat); FAT 8.4g (sat 3.4g, mono 2.3g, poly 2.2g);

PROTEIN 4g; CARB 56.4g; FIBER 0.1g; CHOL 60mg; IRON 0.5mg; SODIUM 285mg;

CALC 22mg

 

KES 5/10/99 Converted by MC_Buster

 

 

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NOTES : Fresh lemons are a must in this tart, which uses lemon sections and

packs an intense lemon pucker. To get that crispness in the brown-sugar

topping, place the tart under a broiler flame -- but briefly. Watch it

carefully because sugar can burn easily.

 

 

 

 

Karen S

ksonness