1. With an electric mixer, beat the egg yolks, gradually adding 1/4 c sugar, until thick and foamy; add the flour, lemon juice, and zest and beat 2 to 3 minutes longer. 2. Transfer to the top of a double boiler. 3. Cook, STIRRING CONSTANTLY, over simmering water until the mixture is thick and coats the back of a spoon (like lemon curd before adding the butter). 4. Remove the pan from the water and cool completely. 5. Beat the egg whites until soft peaks are formed; gradually beat in the remaining sugar and continue beating until stiff and glossy, but don't over beat. 6. Stir a quarter of the egg whites into the lemon mixture to lighten and then gently fold in the remaining with a rubber spatula. 7. Gently pour the filling into the tart shell and smooth the top. 8. Heat the oven to 350°F. 9. Bake until the crust is deep golden, 20 to 25 minutes. 10. Cool on a rack and then remove the sides of the pan. ---------------------------------------------------------------------------
Nutrition
Ingredients
