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Christopher's Lemon Mousse Tart
Sugar Dough
1/2 C. butter, softened
1/2 C. granulated sugar
2 eggs
pinch of salt
1-1/3 C. pastry flour
Filling
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
Lime Granite
1 C. lime juice
1 C. water
3/4 C. + 2 T. sugar
Sugar Dough
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.
Filling
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.
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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