MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Ginger Tart
Categories: Tarts
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
1 1/2 c All-purpose flour; (192 g)
2/3 c Confectioners' sugar; (82 g)
1 1/2 ts Kosher salt
3/4 c Unsalted butter; (170 g);
-melted

MMMMM--------------------------FILLING-------------------------------
1 c Fresh lemon juice; (240 ml)
1 1/4 Granulated sugar; (252 g)
4 lg Egg yolks
1 lg Egg
1/4 c All-purpose flour; (32 g)
1 tb Freshl ginger; grated
1/2 ts Ground turmeric
1/4 ts Kosher salt
1/2 Lemon; thinly sliced; seeds
-removed, (optional)

Total time: 45 minutes

Somewhere between a lemon bar and a lemon pie lies this ultra tangy
tart. "Tart" makes it sound difficult, but it's easier than you
think: The rich filling requires zero cooking, and the crust is a
simple shortbread that you just press into place. The already vibrant
yellow filling gets an assist from a bit of ground turmeric. It's an
ingredient that you won't taste as much as you'll see, but it just so
happens to pair perfectly with the freshly grated ginger. It's an
extra step, but don't skip straining the filling. It will get rid of
any lumps that the whisk couldn't tackle and will prevent those
unsightly air bubbles that can rise to the top after baking. The
lemon slices, while optional, are not frivolous: They add a bit of
texture and welcome bitterness to the tart.

Make the crust:

Heat the oven to 350 degrees F.

Whisk together flour, sugar and salt in a medium bowl. Drizzle in
melted butter and, using a spatula, mix until it's well combined
(it'll have a sort of Play-Doh texture). Press this into the bottom
and up the sides of a 9-inch tart pan (or you can use a 9-inch
springform pan, going about an inch up the sides), using a measuring
cup to flatten and make sure it's all even.

Bake the tart shell until it's a pale golden brown on the edges and
baked through on the bottom (it will lose that greasy shine), 15 to
20 minutes.

Make the filling and assemble:

In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg,
flour, ginger, turmeric and salt. Make sure no lumps remain, but be
careful not to overmix. Pass the mixture through a fine mesh strainer
to make sure no bits of flour or egg are left behind. Add lemon
slices, if using, and stir to coat. Set the lemon slices aside.

Transfer filling to the crust (depending on the depth of your pan,
you may have a few tablespoons left over). Lay reserved lemon slices
across the top. Bake until the edges are set and the center no longer
jiggles, but does not look dry, 15 to 20 minutes. Let cool completely
before slicing.

Recipe by Craig Lee

Recipe FROM:
<https://cooking.nytimes.com/recipes/1019046-lemon-ginger-tart>

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