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Parve LEMON TART FILLING:
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3 CUPS | Sugar |
4 EACH | Lemons, zested and juiced |
2 CUPS | Lemon juice |
4 | egg yolks |
16 | eggs |
3 CUPS | non dairy creamer |
6 Ounces | margarine, melted and cooled |
IN KITCHEN AID BOWL WITH WHIP, SPIN SUGAR AND ZEST FOR A FEW
MINUTES.
ADD EGGS AND EGG YOLKS, MIX WELL, ADD MARGARINE, MIX WELL.
ADD NON-DAIRY CREAMER AND LEMON JUICE.
POUR INTO CONTAINER AND STORE IN REFRIGERATOR.
TO ASSEMBLE FOR 1 TART: ROLL OUT SHORT DOUGH INTO A 10" SHALLOW TART TIN.
LINE WITH ALUMINUM AND BEANS AND BLIND BAKE FOR 30 MINUTES. REMOVE ALUMINUM. BAKE FOR AN ADDITIONAL 5 MINUTES.
SPRINLE 1 1/2 PINTS FRESH BLUEBERRIES INTO PAR-BAKED SHELL, ADD ENOUGH FILLING TO FILL UP SHELL.
BAKE @ 350 FOR APPROXIMATELY 25 - 30 MINUTES UNTIL SET. COOL COMPLETELY. UNMOLD FROM PAN.
SPRINKLE A THIN EVEN LAYER OF SANDING SUGAR ON TOP OF TART AND BRULEE WITH HAND HELD TORCH.
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