Rose and Crown Lemon Tart Recipe

Ingredients for short dough:

½ pound Unsalted butter (2 sticks)
¾ cup Sugar
¼ teaspoon Salt
1 Egg
3 1/3 cups Pastry flour, sifted

Preparation for short dough:

1. Using the paddle attachment of a stand mixer at low speed, combine the butter, sugar and salt until they’re fully mixed.
2. Add the eggs and keep mixing until incorporated.
3. Add flour. Mix until incorporated . Do not over mix, or mix at a high speed, this will cause the dough to be tough.
4. Chill the dough for 3 to 4 hours before using.

Ingredients for filling:

1 cup Lemon juice
5 Eggs
2 cups Granulated sugar
1 cup Butter

Preparation for lemon filling:

1. In a sauce pan, heat up lemon juice, sugar and butter to a boil.
2. Remove from stove. Then add eggs and mix well.

Ingredients for meringue topping:

6 Egg Whites
1 ¼ cup Granulated sugar

Preparation For meringue topping:

1. In a double boiler, heat the sugar and the egg whites until warm, whipping constantly with a wire whip.
2. Transfer the meringue into a bowl using a power mixer and beat on high until very stiff.

Assemble:

1. Roll out the dough to 1/8″ thick, use a 10-inch ring that 1 ½ inch high, lay the dough on the bottom and sides of pan.
2. Pour in the lemon filling.
3. Bake at 300° F for about 15-20 minutes until the custard sets.
4. Take and out oven and let cool.
5. Put the meringue into a pastry bag and pipe it on the cool lemon tart.

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Michele

Michele Atwood is the Owner/Editor of The Main Street Mouse and its subsidiaries. Co owner of the House of Mouse Expo & Lost Princess Apparel. Author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?”
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.

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