Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Lemon Galette




Source of Recipe


Source: Casual Cuisines of the World - Country Inn


List of Ingredients




Sweet pastry dough

5 egg yolks

6 tablespoons sugar

2 teaspoons cornstarch

1/3 cup fresh lemon juice

1 tablespoon unsalted butter, melted

Grated zest of 1 lemon

6 very thin lemon slices, peeled



Recipe



Sweet Pastry Dough:
1 1/2 cups all-purpose flour
5 tablespoons sugar
1/8 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 whole egg, plus 2 egg yolks

In a bowl, combine the flour, sugar, salt and butter. Using a heavy-duty stand mixer fitted with the paddle attachment or a handheld electric mixer, beat on medium speed until the butter is well coated with the flour and is broken into small pieces. Add the egg and egg yolks and beat together until the mixture comes together in a smooth dough.

Remove from the bowl, gather into a ball, wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat an oven to 400 degrees. On a well-floured work surface, flour the dough and then roll it out into a rough round shape about 12 inches in diameter and 1/4 inch thick. Be careful not to tear the dough; any holes will allow the filling to seep through during baking. Carefully transfer the dough to a level baking sheet. Repair any holes, as needed. Fold over about 1/3 inch (9 mm) of the edges of the dough toward the center. Fold the edges again in the same way to create a border about 1/2 inch (12 mm) high. Using fingers and thumbs, pinch the dough all around to seal the edges and to fashion an attractive crimped border. Using the tines of a fork, lightly prick the surface of the pastry.


Bake until a very pale gold, 10-12 minutes. Remove from the oven and let cool completely. Reduce the oven to 375 degrees.


In a bowl, combine the egg yolks and sugar. Using a heavy-duty stand mixer fitted with the whip attachment or a handheld electric mixer, whip on high speed until the mixture is a pale lemon yellow and falls in thick ribbons from the whip when it is lifted, 6-8 minutes. Stop the mixer, add the cornstarch and then mix again on medium speed until blended. Add the lemon juice, melted butter and lemon zest and mix until well blended. Pour into the cooled pastry shell. Arrange the lemon slices on the surface.


Bake until the edges of the dough are a rich golden brown and the lemon curd has also turned golden brown on top, about 20 minutes. Remove from the oven and let cool completely on the baking sheet before slicing and serving.