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Lemon Zest Tart

Pastry Shell
2 cups unbleached flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons butter, cut into bits and chilled
2 tablespoons solid vegetable shortening, chilled
1/4 cup ice waterTart Filling
Zest of 3 lemons
1/2 cup fresh lemon juice
1/2 cup butter, softened
4 eggs
5 egg yolks
1 cup granulated sugar
1 1/2 teaspoons unflavored gelatine
1/4 cup cold waterPrepare Pastry Shell. Combine flour, sugar and salt in food processor. Whirl to blend. Drop in butter; pulse 3 or 4 times. Add the shortening and process until the mixture resembles coarse crumbs. With the machine running, add the ice water, 1 tablespoon at a time. When the mixture forms lumps, remove the dough from the work bowl and quickly press into a patty. Cover the dough with plastic wrap and chill for 30 minutes. Preheat oven to 400 degrees F.Roll dough out into an 11-inch circle. Ease into a 10-inch tart pan with removable bottom. Trim the edge. Prick the bottom all over with a fork. Bake the shell for 15 to 20 minutes or until golden. Let cool.Prepare Tart Filling. Combine lemon zest, lemon juice, butter, eggs, yolks and sugar in a heavy enamel saucepan. Cook the mixture over low heat, whisking constantly, until slightly thickened. Do not let boil. remove from heat. Sprinkle gelatine over the cold water in 1-cup glass measuring cup. Let stand 2 minutes for gelatine to soften. Place cup in small saucepan of simmering water, stirring gelatine occasionally to dissolve, about 2 minutes. stir gelatin into lemon mixture until well blended. Spread the filling evenly in the pastry shell. Chill completely before serving. Remove sides of tart pan. Decorate with citrus leaves.

Lime tarts
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