Tarte Au Citron

• 2 Pate sucree' recipes (see re ipe)
• Raw rice for weighting shell
• 5 lg Eggs
• 3/4 c Sugar
• 3 tb Lemon zest
• 3 c Lemon juice

Instructions

1. 1

   Roll out half the dough 1/8-inch thick on a floured surface.

2. 2

   Press it firmly into an 8-inch tart pan with a removable fluted rim.

3. 3

   Trim off excess dough, leaving a 1/2-inch overhang.

4. 4

   Fold the overhang back inside the rim, pressing it to the side of the shell, and push the dough up 1/4-inch above the edge of the pan.

5. 5

   Crimp the edge decoratively with a fork.

6. 6

   Roll out remaining dough and make up another tart shell in the same manner.

7. 7

   Chill the shells for 60 minutes.

8. 8

   Line the shells with foil, fill the foil with rice and bake in the lower third of a preheated 400f oven for 8 minutes.

9. 9

   Remove the rice and foil, and bake for 8-10 minutes more or until they are pale golden.

10. 10

    Remove shells from the pans, transfer them to a rack and let them cool.

11. 11

    In a bowl with an electric mixer, beat the egg yolks with 1/2 cup sugar until the mixture is thick and pale and forms a ribbon.

12. 12

    Beat in the zest and lemon juice.

13. 13

    Transfer the mixture to a heavy saucepan.

14. 14

    Cook it, stirring constantly with a wooden spoon, over mod-low heat, until it registers 140f on a candy thermometer.

15. 15

    Continue to cook at a stable 140f for 3 minutes longer.

16. 16

    Do not let it boil.

17. 17

    Transfer the mixture to a bowl, and let it cool, covered with a buttered round of wax paper, until it is luke-warm.

18. 18

    In a bowl, beat the egg whites with a pinch of salt until they hold soft peaks.

19. 19

    Add the remaining 1/4 cup sugar, one Tbsp at a time, and beat the meringue until it just hold stiff peaks.

20. 20

    Stir a quarter of the meringue into the lemon mixture and fold in the remaining meringue gently but thoroughly.

21. 21

    Transfer the tart shells to a baking sheet and fill with the lemon mixture, mounding it slightly.

22. 22

    Bake the tarts in the middle of a preheated 400f oven for 12-15 minutes, or until the tops are golden and puffed.

23. 23

    Transfer the tarts to a rack and let them cool.