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The lemon custard is best if made and refrigderated for 24 hours so that the tart lemon flavor can mellow
- 4 egg yolks, room temp
- 2⁄3 cup sugar, plus
- 3 tablespoons sugar (180 g total)
- 1⁄4 cup all-purpose flour (35 to 40 g)
- 3⁄4 cup pinot grigio wine or 3⁄4 cup pomino bianco wine or 3⁄4 cup Chardonnay wine
- 4 -5 tablespoons fresh lemon juice
- 1 lemon, zest of, grated
- 1 egg white, room temp
- 1⁄4 cup sugar (50 g)
- 1 9 inch paritally baked sweet tart crust (recipe 71610)
- Whisk the egg yolks, 2/3 c sugar, and the flour until smooth.
- Heat the wine and 3 T sugar in a 2 quart noncorrodible saucepan to a boil; stir in the lemon juice and zest.
- Whisk 3 T of the hot wine mixture, 1 T at a time, into the egg yolk mixture.
- Then gradually stir the egg yolk mixture into the remaining wine mixture with a wooden spoon.
- Heat over low heat, STIRRING CONSTANTLY, until bubbly.
- If the mixture looks lumpy, whisk it vigorously to smooth it.
- Cook unil it is as thick as cooked cereal, about 2 minutes.
- Let cool to room temp and refridgerate.
- Beat the egg white in a mixer bowl until soft peaks are formed.
- Beat, gradually adding 1/4 c sugar, until peaks are stiff and shiny; do not overbeat.
- Spoon the lemon filling into the tart shell and smooth the top.
- Spoon the meringue into a pastry bag fitted with a large star tip and pipe a ring of rosettes around the edge Heat the oven to 350F.
- Bake until the meringue colors slightly, 15 to 20 minutes.
- Cool to room temp on a rack.