MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Tarte au Citron
  Categories: Pastry, Desserts, Fruits
       Yield: 12 servings
       2    Pate sucree' recipes (see re
       5    Lg Eggs
       3 tb Lemon zest
            Raw rice for weighting shell
     3/4 c  Sugar
       3 c  Lemon juice
   Roll out half the dough 1/8-inch thick on a floured surface. Press it
   firmly into an 8-inch tart pan with a removable fluted rim.  Trim off
   excess dough, leaving a 1/2-inch overhang. Fold the overhang back
   inside the rim, pressing it to the side of the shell, and push the
   dough up 1/4-inch above the edge of the pan.  Crimp the edge
   decoratively with a fork.  Roll out remaining dough and make up
   another tart shell in the same manner. Chill the shells for 60
   minutes. Line the shells with foil, fill the foil with rice and bake
   in the lower third of a preheated 400f oven for 8 minutes.  Remove
   the rice and foil, and bake for 8-10 minutes more or until they are
   pale golden.  Remove shells from the pans, transfer them to a rack
   and let them cool. In a bowl with an electric mixer, beat the egg
   yolks with 1/2 cup sugar until the mixture is thick and pale and
   forms a ribbon.  Beat in the zest and lemon juice. Transfer the
   mixture to a heavy saucepan. Cook it, stirring constantly with a
   wooden spoon, over mod-low heat, until it registers 140f on a candy
   thermometer. Continue to cook at a stable 140f for 3 minutes longer.
   Do not let it boil.  Transfer the mixture to a bowl, and let it cool,
   covered with a buttered round of wax paper, until it is luke-warm. In
   a bowl, beat the egg whites with a pinch of salt until they hold soft
   peaks. Add the remaining 1/4 cup sugar, one Tbsp at a time, and beat
   the meringue until it just hold stiff peaks. Stir a quarter of the
   meringue into the lemon mixture and fold in the remaining meringue
   gently but thoroughly. Transfer the tart shells to a baking sheet and
   fill with the lemon mixture, mounding it slightly. Bake the tarts in
   the middle of a preheated 400f oven for 12-15 minutes, or until the
   tops are golden and puffed. Transfer the tarts to a rack and let them
   cool. a 1977 Gourmet Mag. favorite