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Tangy Lemon Custard Tart

If you like tart lemon desserts, this one may be just the ticket. Lemon rind and juice are combined with honey and eggs to create a thick custard when baked in a whole wheat crust.

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*  Exported from  MasterCook  *                          Tangy Lemon Custard Tart Recipe By     :  Serving Size  : 8    Preparation Time :1:10 Categories    : Desserts                         Fruits                 Low Sodium                       Low Calorie                 Low Fat   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------    1 2/3  cups          whole-wheat pastry or                         unbleached white flour    2      tablespoons   date sugar    4      tablespoons   chilled unsalted butter    1                    egg white    1      tablespoon    apple cider vinegar    4      tablespoons   ice water                         grated rind of 1 small lemon                         juice of 2 medium lemons      1/2  cup           light honey or to taste    2                    eggs 1. Preheat oven to 450 degrees F. In a large mixing bowl, combine flour and date sugar. Make a well in center of dry ingredients and grate in butter or stir in oil. With fingers or a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not overmix. Add egg white, vinegar, and enough of the ice water to form a ball of dough. Wrap in plastic wrap and refrigerate for 10 minutes. 2. In a blender or food processor, combine lemon rind, juice, honey, and eggs, and puree until smooth. 3. Lightly flour a counter or breadboard. Roll ball of dough into a 14-inch circle and press into a 9-inch tart pan (preferably one with fluted edges). Pour in lemon filling. Bake for 10 minutes, then lower heat to 350 degrees F and bake until firm and lightly browned (about 30 more minutes). Makes 1 nine-inch tart.