shaker lemon tart
two clean meyer lemons
two cups sugar
pinch of salt
slice the lemons paper thin. this is annoying, but try to get the slices thin.toss in a bowl, pick the seeds out, add salt and sugar, and toss a few times by hand. set aside over night, if you have the time, on the counter. you can put them in the fridge over night if you are freaking out about leaving food out, but the sugar is gonna get hard, and you will have to leave them out for a few hours before you cook this thing.
pre heat to 400
to the lemon sugar mix,
add three med/large or two xtra large eggs
spoonful of flour
teaspoon vodka
stir the whole bowl together well. should be soupy.
line tart pan, the big one with flutty edges and removable bottom, or a regular pie pan, with one pie dough crust, add filling, i like to scoop filling with my hands, letting the soupy stuff fall back in bowl, until most lemons are in pie, then pour soupy stuff in as needed, to near the edge. don't over fill or you will be very sad later. top with second pie crust, and poke a few small holes, not big slits, just little ones. i like to put a few pats of butter right on top of holes, as it melts it goes inside and a little stays on top too. i also like to sprinkle sugar on top, but it is not needed.
for sure, line a sheet pan or cookie pan with foil, place tart on top and bake for about 45 min, if it starts to get too dark, fold edges of foil up around tart.
this one is hard to judge doneness, i tend to bake for about 55 min, it all depends on how much filling has ooozed out and how hungry the smell is making me.
let it cool alot, until you can place your hand on the middle of the tart for a min with out burning. maybe two hours. if you cut it too soon, all the filling comes out!
