*  Exported from  MasterCook  *
 
                        Tarte Au Citron A La Nicoise
 
 Recipe By     : Cooking Live Show #8884
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         pate sucree:
    2      cups          all-purpose flour
      1/3  cup           sugar
      1/2  teaspoon      baking powder
      1/4  teaspoon      salt
    1      stick         cold unsalted butter -- cut into 6 to 8
                         -- pieces
    2                    eggs
                         lemon filling:
    1      cup           sugar
      1/3  cup           all purpose flour
    8                    eggs
    2      teaspoons     grated lemon zest
      1/2  cup           strained lemon juice
    2      cups          heavy cream
 
 For the dough: Combine flour, sugar, baking powder and salt in a food
 processor fitted with metal blade. Pulse several times to mix. Add
 butter and pulse about 15 to 20 times to reduce mixture to a fine
 powder. Add eggs and pulse again, continuing to pulse until dough
 forms a ball. Remove dough from work bowl, wrap and chill.
 
 Preheat oven to 325 degrees and set rack in the lowest position.
 Butter a 9-inch layer pan, 2 inches deep. Roll the dough about
 1/4-inch thick and line the pan. In rolling, keep the dough as close
 as possible to the size of the pan.
 
 For the filling: Whisk sugar and flour together in a mixing bowl, then
 wisk in eggs, 2 at a time. Whisk in remaining ingredients one at a
 time. Pour filling into prepared pan and bake for 1 hour, or until the
 filling is set and the crust is golden. Cool pan and refrigerate
 covered.
 
 To unmold, warm bottom of pan and invert tart onto plate or cardboard.
 Remove pan and replace with another plate or cardboard. Reverse again.
 Serve very cold.
 
 
 
 
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