Yield: 8 servings
|Rind of 1 lemon -- finely
|Thick sweetened applesauce
|Very finely chopped lemon
|Cream of tartar
Dough: Mix together the flour, salt, grated lemon rind and sugar. Cut in the margarine with 2 knives or a pastry blender until the mixture is crumbly. Work in the water with your hands until the dough is blended. chill it for ½ hour. Preheat oven to 475 When the dough has chilled, press it evenly into a 9 inch layer cake pan or 9 inch flan pan, pan with a removable bottom, bringing the dough up the sides almost to the top of thepan and keeping it an even ehickness throughout. make holes all over the bott
Filling: mix the applesauce with the cinnamon and the chopped lemon rind.
Meringue: Beat the egg whites and cream of tartar until soft peaks form. Beat in the sugar, 1 T at a time, and continue beating until stiff peaks form.
Procedure: Pour the applesauce into the cooled shell. Pile the meringue in spoonfuls over the surface and blend it together with a spatula, being sure that the meringue touches the edges all around.
bake the tart until the meringue is browned lightly. ABout 8-10 minutes. Serve at room temp.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman