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Christopher's Lemon Mousse Tart
1/2 C. butter, softened
1/2 C. granulated sugar
pinch of salt
1-1/3 C. pastry flour
4 lemons, juiced, and zest
3/4 C. + 2 T. granulated sugar
3 whole eggs
3 egg yolks
1/2 C. + 1 T. butter, melted
1 C. lime juice
1 C. water
3/4 C. + 2 T. sugar
Preheat oven to 350°F. Using an electric mixer, cream the butter, sugar, eggs and salt. Add the flour and combine. Form dough into a ball and place in a bowl. Cover and refrigerate for 1 hour. When the dough has chilled, roll out onto a floured surface to 1/4-inch thickness. Place into a 12-inch tart mold and press down. Bake for 7-10 minutes or until light brown. Allow to cool and unmold.
Prepare a water-bath by bringing a large pot of water about 1/2 full to a boil. Combine lemon juice, sugar, eggs and yolks in a metal bowl slightly larger than the pot of water on the stove. Set the bowl on top of the pot of water and using a balloon whisk, whisk the mixture constantly until thick. This could take about 10 minutes. Fold in the melted butter and remove from the water bath. Pour the hot filling into the tart shell and refrigerate for at least 2 hours before serving. Serve with the lime granite.
Combine all ingredients and stir until sugar is dissolved. Pour into a shallow pan and place in the freezer. When frozen, scrape with a metal spoon. Serve with the lemon tart.
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