Vinegar Dessert

Tangy Lemon Custard Tart

Serving Size : 8
Preparation Time :1:10

Amount

Measure

Ingredient

Preparation

1 2/3 cups whole-wheat pastry
or unbleached white flour

2 tablespoons date sugar

4 tablespoons unsalted butter chilled

1 egg white

1 tablespoon Cane vinegar

4 tablespoons ice water

grated rind of 1 small lemon

juice of 2 medium lemons

1/2 cup or to taste light honey

2 eggs

1. Preheat oven to 450 degrees F. In a large mixing bowl, combine flour and date sugar. Make a well in center of dry ingredients and grate in butter or stir in oil. With fingers or a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not overmix. Add egg white, vinegar, and enough of the ice water to form a ball of dough. Wrap in plastic wrap and refrigerate for 10 minutes.

2. In a blender or food processor, combine lemon rind, juice, honey, and eggs, and puree until smooth.

3. Lightly flour a counter or breadboard. Roll ball of dough into a 14-inch circle and press into a 9-inch tart pan (preferably one with fluted edges). Pour in lemon filling. Bake for 10 minutes, then lower heat to 350 degrees F and bake until firm and lightly browned (about 30 more minutes).

Makes 1 nine-inch tart.

Per serving: 229 Calories; 8g Fat (28% calories from fat); 5g Protein; 38g Carbohydrate; 62mg Cholesterol; 24mg Sodium

NOTES : If you like tart lemon desserts, this one may be just the ticket. Lemon rind and juice are combined with honey and eggs to create a thick custard when baked in a whole wheat crust.