English Queen Victorias Coronation Tart






1-1/2 cup sifted flour
2 tbsp. sugar
1/2 tsp. salt
1/2 cup cold unsalted butter
1 egg yolk
2 tbsp. cold water


1 env. unflavored gelatine
1/4 cup cold water
4 egg yolks, beaten
1/2 cup sugar
1 tbsp. grated lemon peel
1/3 cup lemon juice
1 cup whipping cream, whipped


1 tbsp. cornstarch
1/2 cup maraschino cherry juice
1 tbsp. lemon juice
1-1/2 cup drained maraschino cherries


1/2 cup sifted confectioners' sugar
1 cup whipping cream, whipped
2 tbsp. sweet sherry


FOR THE PASTRY: Sift together flour, sugar, and salt. Cut in butter. Blend egg yolk with water. Add to flour mixture. Mix with fork. Press into ball. Roll between waxed paper into 12-inch circle.

Line 9-inch pie plate with pastry. Trim and flute edges. Prick bottom and sides with fork. CHILL. Bake at 425 F. for 12 to 15 minutes, or until golden brown. COOL.

FOR THE FILLING: Soften gelatine in cold water. Reserve.

Blend together egg yolks, sugar, lemon peel, and lemon juice. Cook in double boiler, stirring, until thickened, add gelatine. Cook, stirring, until gelatine dissolves. COOL.

FOLD in whipped cream. Turn into pastry shell. CHILL until firm.

FOR THE TOPPING: Blend cornstarch with cherry juice. Cook, stirring, until thickened. Stir in lemon juice and cherries. Spread over filling. CHILL.

FOR THE SAUCE: Fold sugar into whipped cream. Fold in sherry. Serve as sauce for pie.

Yield: one 9-inch pie.

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