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- Sicilian Lemon Tart
- (Crostata di Limone alla Siciliana)
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- Ingredients:
For the Pie dough:
1 and 1/4 cups all-purpose flour
5 tsp superfine sugar
1/2 cup butter, cut into small pieces
1 tbsp water
For the Filling:
2/3 cup heavy cream
1/2 cup superfine sugar
4 eggs
Grated rind of 3 lemons
9 tbsp lemon juice
Confectioner's sugar for dusting
Directions:
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- To make the pie dough, place the flour and sugar in a bowl and rub in the butter using your fingertips.
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- Add the water and mix until a soft pie dough has formed.
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- Wrap and chill for 30 minutes.
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- On a lightly floured surface, roll out the dough and line a 10-inch loose-bottomed quiche pan.
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- Prick the pie dough all over with a fork.
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- Line the pie shell with foil and dried beans and bake blind in a preheated oven at 375 degrees for 15 minutes.
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- Remove the foil and beans, return to the oven and cook the pie shell for another 15 minutes.
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- To make the filling, whisk the cream, sugar, eggs and lemon rind and juice together.
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- Place the pie shell, still in its pan, on a cookie sheet and pour in the filling.
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- Bake in the oven for about 20 minutes, or until just set.
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- Let cool then lightly dust with confectioner's sugar before serving.
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- Note: You might need to add more than 1 tbsp. of water to make the dough stick together.
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- That's it!
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