MEYER LEMON TORTE
Submitted by Joel Lucas
2 Tablespoons lemon zest
1 3/4 cup flour
1 1/4 cup sugar
1 stick butter
salt
6 eggs
1/2 cup whipped cream
1 cup lemon juice
Zest the lemons first and get that part out of the way.
Melt the butter and add 1 Tablespoon of the zest then set aside off the heat.
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| | Sift together the flour, 1/4 cup of the sugar and a pinch of salt.
Stir the butter into the flour with a fork. The dough should just hold together.
Press the dough into an 11" tart pan that has a removable bottom. This recipe just fills an 11" pan. Bake the crust at 350 for 20 minutes.
For the filling, add the other tablespoon of zest to the remaining 1 cup of sugar in a blender or processor. Stir together the eggs with the sugar and the lemon juice with another pinch of salt. Whip the cream to soft peaks then fold into the filling mixture. Put the crust on a baking sheet in the oven and pour the filling in while the crust is still a little warm and bake for about 30 minutes. You may want to sprinkle with powdered sugar and I recommend having the first slice while still warm.
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