OH, SO DELICIOUS

SABRINA’S WHITE CHOCOLATE LEMON TART>>>>>> by CHEF DAN


INGREDIENTS:

3 EGGS

1 CUP HEAVY CREAM

2 JUICE FROM 2 PRESERVED LEMON OR JUICE FROM 2 REGULAR LEMONS

4 OUNCES WHITE CHOCKLATE, CUT INTO 1/2”PIECES

A 9” BAKED PIE OR TART SHEEL

DIRECTIONS:

1. BEAT THE EGGS TILL BLENDED. STIR 1N LEMON JUICE. HEAT IN A DOUBLE BOILER, STIRRING CONTINUOUSLY WITH A WIRE WISK UNTIL MIXTURE THICKENS, ABOUT 5 MINUTES. OR UNTIL MIXTURE REACHES 170” OT BETTER.

2. REMOVE FROM HEAT AND STIR IN WHITE CHOCOLATE UNTIL MELTED AND COMPLETELY INCORPORATED.

3. PRE-HEAT OVEN TO 400. IN A MARIE CALLENDERS 9” PIE CRUST, BAKE 12 TO 15 MINUTES UNTIL GOLDERN BROWN.

4. POUR IN CREAM MIXTURE INTO PIE CRUST AND REFRIGERATE TO FIRM.

SERVE WITH A DAB OF CANNED WHIPPED LIGHT CREAM. ABOUT THE “SOUP KITCHEN”



ENJOY DAN: hallelujah