Recipe - Lemon-Fresh Custard Tart

GLAZED LEMON SLICES
4 Lemon, unpeeled; cut or sliced up 1/4"
thick
1 cup Sugar
One half cup Light corn syrup
One half cup ;Water

PASTRY
1 One fourth cup Flour, unsifted
2 tablespoon Sugar
1/8 teaspoon Salt
1/3 cup Butter or margarine
1 Egg; lightly beaten

FILLING
4 lg Eggs
1 cup Sugar
2 tablespoon Butter or margarine; melted
1 tablespoon Lemon peel, grated
One half cup Lemon juice
One half cup ;Water

Glazed Lemon Slices: Bring 3 cups water to boiling in a medium saucepan.
Remove from heat. Add lemon slices; let stand 5 minutes. Drain in
colander. In same pan, boil sugar, corn syrup, and water. Add lemons;
simmer 10 minutes. Remove from heat. Let stand overnight.

Pastry: In a bowl mix flour, sugar, and salt with a pastry blender. Cut in
butter until dough forms particles the size of small peas. Stir in egg with
a fork; blend well. Shape into a ball; flatten slightly. On floured pastry
cloth, roll out to an 11 1/2inch circle. Preheat oven to 375. Line 10inch
tart pan with removable bottom with the pastry. Trim pastry even with rim
of pan using rolling pin. Bake 25 minutes. Remove from oven. Reduce oven
temperature to 350.

Filling: Mix all of filling ingredients in a measuring cup. Place tart on
oven rack and carefully pour in the filling. Bake 20 to 25 minutes longer,
or until filling is set. Refrigerate for 1 One half hours. Gently remove rim
from pan, keeping pastry on pan bottom. Transfer to a plate. Drain lemon
slices; reserve One half cup syrup. Boil syrup over medium heat to reduce by
half (to One fourth cup). Overlap lemon slices on tart; brush with syrup. To
Serve: With scissors, cut through lemon slices to form wedges (8 to 10);
with knife cut through tart. Makes 8 to 10 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini