- 1 3/4 cups all-purpose flour*
- 11 tablespoons unsalted butter, very cold
- 1/2 teaspoon salt
- 3 tablespoons water, very cold
- 2 large eggs
- 1 large egg white
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 cup lemon juice (fresh is always best)
- 1 stick (8 tablespoons) unsalted butter
Candied Lemon Zest
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup water
- 1/4 cup corn syrup (or additional sugar)
- 2 large lemons
- 1-pint blackberries or raspberries (optional)
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- For crust, place flour in a bowl large enough to hold all ingredients and place in freezer for 10 minutes.
- Meanwhile cut butter in tablespoon size slices and return to fridge or freezer.
- Add cold butter into cold flour and using a dough cutter cut butter until butter is size of a half pea.
- Add salt and cold water and press together until dough starts to form. Dough should still have visible pieces of butter and appear to look undermixed. Press into a round pan, about 6-inches in diameter. Place in freezer for 15 minutes.
- Place a cookie sheet filled with ice cubes on area where you will roll dough. Preheat oven to 375°F.
- Meanwhile cut a circle of parchment paper 13-inches in diameter. Fold circle in 4. Using scissors, cut 1 1/2-inch-deep cuts into parchment paper, about 1/2 inch apart. Set aside.
- Dough will roll best on lightly floured parchment paper. Roll dough into a circle 13 inches in diameter. Place on a parchment lined cookie sheet. Using a pizza cutter or sharp knife, evenly trim edges of rolled dough.
- Place precut parchment on dough. In center of parchment place 3 cups rice. Shape rice into a circle of 9 inches in diameter.
- Fold dough in a wave pattern towards center. Dough must be folded onto parchment paper to ensure there is no contact with rice.
- Brush dough with a thin coat of water and sprinkle thinly with granulated sugar.
- Place in oven until sides of galette turn golden, almost light brown in areas. Keep an eye on sides of dough during first 10 minutes of baking. Rarely will part of the dough wall fall over; however, if it does happen, remove galette from oven and press dough back into shape and return to oven.
- Scoop out rice using an ice cream scoop or serving spoon. Lift away parchment paper.
- Reduce oven temperature to 350°F and bake until bottom is thoroughly baked and is crisp. If sides get too dark cover with parchment paper. Let cool.
- For lemon curd, start with a microwave-safe bowl that can hold at least 6 cups.
- Place eggs and egg white in bowl and whisk until completely blended and egg white strings are completely gone. Rapidly whisk in sugar followed by lemon juice. Cut butter in 1/2 tablespoon size slices and add.
- Place in microwave and heat in 40-50 second increments. Whisk well between heating. Continue until curd obtains consistency of room temperature ketchup and has reached at least 185°F.
- Pour warm curd into prebaked galette shell and place in refrigerator.
- For candied lemon zest using a zester, remove zest into long strings without cutting into white bitter pith. Set aside.
- In a very small saucepan bring sugar, water, and corn syrup to a boil. Add zest and turn heat to a very low simmer for 25 minutes. Let cool.
- Decorate galette with drained lemon zest and berries. Sprinkle edges of galette with powdered sugar.