HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

TODAY, I'M JOINED BY HUSBAND AND WIFE TEAM JOHANNE KILLEEN AND GEORGE GERMON CHEFS AND OWNERS OF AL FORNO, IN PROVIDENCE, RHODE ISLAND.

TELLSOMETHING ABOUT THE RESTAURANT AND HOW YOU STARTED IT AND SO FORTH.

IT'S A LONG STORY BECAUSE THE RESTAURANT'S BE EN OPEN FOR SO LONG -- 14 1/2 ALMOST 15 YEARS.

WITH YOU IN IT?

YES, WE'RE THE ORIGINATORS.

AND WE STARTED OUT WITH A TINY, LITTLE SPACE THAT SEATED PROBABLY EIGHT TO 12 PEOPLE.

WE STARTED OUT SERVING BR EAKFAST AND LUNCH.

THE NAME AL FORNO MEANS "F ROM THE OVEN" OR "BAKED".

I SEE.

AND IT WAS LITERALLY TH E ONLY PIECE OF EQUIPMENT WE HAD IN THE RESTAURANT... FOR A LONG TIME.

HOW DID YOU HAPPEN TO GO INTO IT BECAUSE YOU WENT TO THE RHODE IS LAND SCHOOL OF DESIGN.

YES.

WE'RE BOTH SELF-TAUGHT COOKS, BUT TRAINED ARTISTS.

AND IT WAS NEVER A REAL DECISION FO R US TO GO INTO COOKING.

IT WAS JUST SOMETHING THAT WE LOVED SO MUCH AND WE JUST KEPT DOING IT AND DOING MORE.

AND THEN WE HAD THIS BRIGHT IDEA TO OPEN A RESTAURANT TO SUPPORT OUR ARTS.

YEAH.

AND...

WHICH ALWAYS NEEDS SUPPORT, DON'T THEY?

YES, YES.

BUT THEN WE FELL IN LOVE WITH IT IN THE FIRST TH REE DAYS AND GAVE UP EV ERYTHING ELSE.

SO, THE REST IS HISTORY.

AND WE'RE STARTING WITH A DELICIOUS ORANGE TART.

IT'S A TRIPLE CITRUS TART BECAUSE WE'RE USING ORANGE PEEL AND ORANGE JUICE IN THE CRUST.

WE'RE USING SLICED LEMONS ON TOP OF THE CRUST.

OH, LOVELY.

A LIME CURD AND THEN A NICE MERINGUE ON TOP.

YOU'RE STARTING WITH THE DOUGH I BELIEVE.

YES, WE HAVE ALL OUR INGREDIENTS HERE.

I DO, IT'S A LITTLE BIT UNCONVENTIONAL BUT I FIND IT WORKS REALLY WELL ESPECIALLY FOR PEOPLE WH O FEEL A LITTLE BIT TIMID ABOUT MAKING PASTRY.

IT'S A GREAT, EASY WAY TO DO IT.

WE'VE GOT SOME UNBLEACHED FLOUR THAT WE HAVE IN A BAG AND I'LL SHOW YOU A TRICK ABOUT THAT.

AND WE HAVE SOME UNSALTED BUTTER THAT'S CUT UP INTO SMALL LITTLE PIECES.

AND IT'S CHILLED.

YES, WE WANT TO MAKE SURE TH AT IT STAYS NICE AND COLD BECAUSE SINCE WE'RE USING THE FOOD PROCESSOR IT'S ESSENTIAL THAT EVERY INGREDIENT IS COLD.

EVEN OUR ORANGES ARE COLD BECAUSE WE'RE GOING TO USE SOME OF THAT JUICE.

WE HAVE KOSHER SALT... THAT'S COLD.

YEAP.

AND SUPERFINE SUGAR.

AND WE START WITH SOME OF THIS OR ANGE ZEST OFF THE ORANGE AND THESE LITTLE THINGS ARE REALLY HANDY.

THIS IS A PROFESSIONAL ZESTER.

AND WE'RE JUST GOING TO TAKE SOME OF IT OFF ABOUT, WE NEED ABOUT A TEASPOON.

SO I'M GOING TO TAKE THE ZEST OFF JUST ABOUT HALF OF THE ORANGE.

THE CITRUS ADDS A VERY NICE TASTE TO THE CRUST.

THAT'S PROBABLY JUST ABOUT ENOUGH AND WE'RE GOING TO JUST CHOP IT UP A LITTLE BIT SO THAT YOU DON'T GET A BIG PIECE IN YOUR MOUTH.

YOU WANT TO HAVE A KIND OF A DELICATE FLAVOR -- NOTHING TOO HEAVY DUTY.

OKAY, SO WE HAVE THAT.

WE'RE GOING TO OPEN UP THE ORANGE AND GET SOME OF THE JUICE OUT OF IT.

WE NEED ABOUT TWO TABLESPOONSFUL BECAUSE WE'RE USING A 1/4 CUP OF LIQUID IN TOTAL.

THAT'S USEFUL, THAT REAMER.

THIS IS A GREAT LITTLE REAMER.

AND THESE ARE SEEDLESS ORANGES SO WE DON'T HAVE TO WORRY ABOUT SEEDS.

OKAY, NOW, THAT IS JUST ABOUT...

I'M GOING TO ADD A LITTLE BIT OF WATER TO BRING THAT UP TO A 1/4 CUP.

AGAIN, WE'VE GOT VERY COLD WATER, ICE WATER.

ICE.

RIGHT.

AND I ALWAYS MEASURE HEAD ON AT EYE LEVEL JUST TO MAKE SURE BECAUSE IF YOU MEASURE FROM HERE YOU CAN'T REALLY SEE WH AT THE LEVEL OF LIQUID IS.

IN PASTRY YOU HAVE TO BE CAREFUL.... YOU DO.

ONE THING I LEARNED FROM ANOTHER GR EAT BAKER NAMED JIM DODGE.

OH, YES.

IS THAT IT'S BETTER TO ERR ON THE SIDE OF HAVING YOUR DOUGH A LITTLE BIT MORE MOIST THAN DRY BECAUSE WHEN YOU'RE ROLLING IT OUT YOU CAN ALWAYS ADD A LITTLE BIT MORE FLOUR BUT ONCE THE DOUGH IS MADE THERE'S REALLY NO WAY TO ADD MOISTURE.

YEAH.

OKAY, SO WE'LL START, WE'VE GOT OUR FOOD PROCESSOR.

ANOTHER LITTLE TRICK IS I PUT AL L MY DRY INGREDIENTS... YEAH.

IN A BAG.

WE'VE GOT OUR FLOUR IN HERE.

WE'RE GOING TO ADD A 1/4 CUP OF SUPERFINE SUGAR.

MAKE SURE THAT'S LEVEL.

I'VE NEVER SEEN THAT DONE.

AND THEN WE'RE GOING TO ADD A LITTLE BIT OF KOSHER SALT.

NOW WE JUST WANT TO SHAKE THIS UP A LITTLE BIT AND COMBINE THE INGREDIENTS.

AND WE'RE GOING TO PUT OUR BUTTER IN HERE AND THE REASON I'M DOING THAT... THAT'S FASCINATING.

THE REASON I'M DOING THAT, JULIA IS TO COAT EACH LI TTLE PARTICLE WITH FLOUR BECAUSE THE FOOD PROCESSOR WORKS SO FAST THAT IF YOU DON'T DO THIS, THIS PROCESS OF...

THE BUTTER CAN TEND TO GUM UP AND NOT BREAK DOWN.

THAT'S A GREAT IDEA.

THIS IS EXACTLY HOW WE DO IT AT THE RESTAURANT ALSO.

SO WE'RE GOING TO SHAKE THIS UP AGAIN.

THAT'S A WONDERFUL IDEA.

OPEN IT UP.

JUST MAKE SURE ALL THE PARTICLES ARE STILL SEPARATE.

THAT'S WHAT THE DOUGH IS IS LITTLE BITS OF BUTTER COVERED WITH FLOUR?

RIGHT, RIGHT.

AND THIS MAKES IT A LITTLE BIT MORE UNIFORM AND IT KEEPS THE BUTTER AND THE FLOUR COATED.

SO I'LL PUT IT IN THE PROCESSOR.

YOU LEARN A NEW TRICK EVERY DAY.

NOW WE'RE JUST GOING TO PULSE IT UNTIL WE GET PIECES TH E SIZE OF UH, SAY, PEAS.

OKAY, A LITTLE BIT MORE.

ALL RIGHT, SO WE JUST WANT TO TAKE A LOOK AT THE PARTICLES.

THEY'RE PRETTY EVEN, PR ETTY EVENLY BROKEN UP.

YEAH, THEY ARE.

AND NOW WE'LL JUST ADD OUR LIQUID INGREDIENTS.

NOW, I'M GOING TO PUT THE ZEST RIGHT IN HERE WITH THE ORANGE JUICE AND WATER.

WE'LL JUST MIX THAT AROUND.

THAT SHOULD BE ALL RIGHT.

WE'RE GOING TO ADD ALL THE LIQUID ALL AT ONCE WITH THE MOTOR RUNNING.

AND WE'LL JUST PUT IT RIGHT IN ALL AT ONCE.

NOW I ALMOST IMMEDIATELY STOP IT AND, UHM, LET'S SEE...

I JUST WANT TO MOVE THESE FLOUR PA RTICLES BACK INTO THE CENTER.

IT'S ALMOST THERE.

IT SMELLS WONDERFUL, BUTTER AND ORANGES JUST LIKE CREPES SUZETTE.

THIS HAS A VERY HIGH BUTTER CONTENT.

WELL, IT HAS TO TO BE GOOD.

RIGHT, ABSOLUTELY.

SO JUST PULSE IT A COUPLE MORE TIMES TO COMBINE IT.

AND YOU JUST WANT TO GET IT TO THE POINT WHERE IT HOLDS TOGETHER WHEN YOU PRESS IT.

YOU DON'T WANT IT TO GO ANY FURTHER THAN THAT.

THAT JUST HOLDS, DOESN'T IT?

THAT JUST HOLDS.

SO THAT'S JUST RIGHT.

AND WE'RE JUST GOING TO PUT IT IN ALUMINUM FOIL.

NOW, AS ACCORDING...

THIS IS AN ENTIRELY REVOLUTIONARY WAY, TO ME.

IT IS DIFFERENT, ISN'T IT?

VERY, VERY.

THAT'S FUN.

JUST PRESS THIS GENTLY TO GETHER WITH YOUR HANDS TO FORM A DISK.

A LITTLE ROUND DISK.

AND I USE ALUMINUM FOIL BECAUSE I LIKE TO KIND OF HELP IT OUT WITH THE FOIL AND TRY TO HANDLE IT AS LITTLE AS POSSIBLE WITH YOUR BARE HAND.

BECAUSE THAT WILL WARM IT UP.

IT WILL WARM IT UP.

AND AS ESSENTIAL AS IT WAS...

IT'S PRACTICALLY A DOUGH.

SEE, IT REALLY DOES, IT DOES HOLD TOGETHER.

AS ESSENTIAL AS IT IS TO HAVE AL L OF THE INGREDIENTS VERY COLD WHEN YOU START TO MAKE THIS DOUGH IT SHOULD BE REFRIGERATED FOR AT LEAST TWO HOURS BECAUSE IT MAKES IT A LOT EASIER TO ROLL OUT.

AND I HAD ONE ASSISTANT PASTRY CHEF AT THE RESTAURANT WHO USED TO FORM THEM LIKE THIS AND MAKE IT LOOK LIKE A MILLION LITTLE GIANT HERSHEY KISSES IN THE REFRIGERATOR.

THERE, THIS ONE'S NICE AND CHILLED.

IT LOOKS TERRIBLE, DOESN'T IT?

YES, IT DOES.

WITH WHITE FRECKLES.

RIGHT, NOW THAT'S THE BUTTER.

AND YOU CAN SEE THAT THE BUTTER IS STILL IN LITTLE, TINY PARTICLES SO IT DOESN'T BECOME ONE BIG MUSH.

YOU ACHIEVED WHAT YOU SAID YOU WOULD.

EXACTLY.

NOW, I ALWAYS FIND IT IMPORTANT TO KEEP MY HANDS REALLY FLOURED AT THIS POINT.

SO, AND I KEEP THE DOUGH REALLY FLOURED BECAUSE IT DOES HAVE A LOT OF MOISTURE IN IT AND SINCE WE HAD A LITTLE EXTRA MOISTURE IN THE DOUGH NOW WE CAN USE A LITTLE EXTRA FLOUR.

AND, KEEP YOUR BOARD WELL-FLOURED.

WHAT WE'RE GOING TO DO WITH THIS -- THIS WILL MAKE A HUGE TART.

SO LET'S CUT THIS IN HALF AND WE'LL MAKE A TART THAT WILL COME OUT TO BE AB OUT NINE INCHES IN TOTAL.

WE'LL JUST CUT IT IN HALF AND WE'LL PUT ONE ASIDE.

NOW I'M GOING TO TRY TO MAKE THIS INTO A DISK SO I'M GOING TO MAKE SURE THAT MY HANDS ARE NICE AND FLOURED AND I'M JUST GOING TO FORM IT MORE OR LESS INTO A CIRCLE.

I GUESS YOU TRY AND DO IT FAST AND KEEP IT COLD.

YES, YOU DO.

IS THAT THE IDEA?

AND THIS IS A VERY RUSTIC TART SO THE SHAPE IS NOT THAT IMPORTANT.

IT CAN BE AN OVAL.

IT DOESN'T NECESSARILY HA VE TO BE A PERFECT CIRCLE.

YOU REALLY ARE PUTTING LOTS OF FLOUR BUT YOU'VE GOT LOTS OF BUTTER I HAVE LOTS OF BUTTER.

THAT'S WHY YOU HAVE SO MUCH BUTTER.

THAT'S RIGHT.

THIS IS PRETTY EASY TO WORK, THIS DOUGH.

AND I'LL SHOW YOU A TRICK I LE ARNED FROM JULIA CHILD, OKAY?

THIS IS WHERE SHE BEATS IT.

THIS IS WHERE I BEAT THE DOUGH.

WE WENT OVER ON ONE OF THE FRENCH SHIPS AND I WENT IN TO THE KITCHEN TO LOOK AT IT AND THEY WERE BEATING THE DOUGH IN THE SAME WAY.

WELL, THAT'S WHAT I LEARNED FROM YOU ON ONE OF YOUR SHOWS YEARS AGO.

SO I JUST FLATTEN IT A LITTLE BIT.

THIS JUST GETS IT STARTED.

DON'T WORRY IF THE DOUGH CRACKS A LITTLE ON THE EDGES.

I JUST KIND OF PUSH IT BACK IN.

BUT AGAIN, IT'S REALLY IMPORTANT TO KEEP YOUR HANDS WELL-FLOURED AND IF THE FLOUR'S COMING OFF HE RE JUST ADD A LITTLE BIT MORE.

AND YOU'RE DOING THIS ON A NICE PIECE OF COOL MARBLE?

YEAH, IT'S A GREAT PIECE OF MARBLE.

SO I'M JUST GOING TO PULL FROM THE CENTER OUT TO THE EDGE.

AND JUST KEEP ROTATING IT.

AND THIS IS, THIS IS PRETTY EASY DOUGH TO WORK WITH.

IT'S NOT AS FRAGILE AS YOU MIGHT THINK.

HOW THICK ARE YOU GOING TO MAKE IT?

IT'S GOING TO BE A LITTLE BIT THINNER THAN 1/8 TO A 1/16.

AND IT'S AGAIN, WE DON'T MAKE IT SO THIN THAT THE LAYERS SMUSH TOGETHER.

WE WANT TO KEEP SOME LAYERS SEPARATED.

THAT MAKES IT KIND OF FLAKY?

YES.

YOU MAKE THIS ALSO, GEORGE?

YES, I DO.

NOT AS WELL AS SH E MAKES IT THOUGH.

I ALWAYS HAVE TROUBLE WI TH THIS PART.

HE DOES A GREAT JOB.

OKAY, SO THIS IS JUST ABOUT READY.

SO WE'RE GOING TO JUST TRANSFER IT HERE.

NOW WE'RE READY FOR OUR LEMON SLICES.

JULIA, WE HAVE TWO TYPES OF LEMONS HERE TODAY.

AN ORGANIC LEMON WH ICH HAS NO PESTICIDES OR IMPURITIES ON THE SKINS OF IT.

THIS IS AN ORGANIC ONE.

AND THIS IS A REGULAR ONE.

IF YOU CAN'T GET ORGANIC LEMONS WHAT WE DO AT THE RESTAURANT IS BOIL OR BLANCH THEM FOR ABOUT 10 SECONDS IN BOILING WATER.

THEN WE WHISK THEM OV ER TO THE SINK RINSE THEM, AND THEN DRY THEM WITH A RAG AND YOU'LL ACTUALLY SEE TH E WAXING COME OFF ON IT... AH, THAT'S A GOOD IDEA.

...AND ANY OF TH E PESTICIDES.

DO THEY WAX LEMONS A LOT?

YEAH, THESE ARE WAXED.

SOMETIMES THEY DO.

IF YOU RUN YOUR FI NGER ON IT NOW YOU CAN ACTUALLY SEE TH E WAX COME OFF ON IT.

WE'LL USE THE ORGANIC ON E THIS MORNING BEING THAT WE HAVE IT.

AND WE HAVE THIS GREAT TO OL HERE WHICH I... WE WANT THESE SLICES REALLY, REALLY THIN.

WE'RE GOING TO USE THE WHOLE SLICE OF THE LEMON.

IF WE WERE JUST USING THE INTERIOR IT WOULDN'T MATTER SO MUCH ABOUT BLANCHING IT OR TRYING TO GET THE IMPURITIES OFF.

BUT WE'RE USING THE WHOLE LEMON SL ICE ON THIS TART SHELL.

SO THIS LITTLE TOOL HE RE ACTUALLY -- YOU CAN ACTUALLY SE E HOW THIN.

YOU HAVE TO BE AWFULLY CAREFUL I WASN'T PAYING ENOUGH ATTENTION AND I REALLY SLICED A BIG PIECE OFF MY FINGER.

LUCKILY, I HEAL QUICKLY.

THIS IS THE THICKNESS TH AT YOU WANT THEM.

THEY'RE BEAUTIFUL.

AS THIN AS YOU COULD PO SSIBLY GET THEM.

NOW, YOU CAN DO THIS WITH A KNIFE, TOO.

GEORGE, MAYBE YOU CAN...

IF YOU'RE GOOD AT IT.

SURE.

GEORGE CAN DO IT.

LET'S SEE HIM DO IT WITH A KNIFE.

THE KNIFE SHOULD BE REALLY SHARP.

LET THE KNIFE DO THE WORK FOR YOU.

JUST TAKE SOME TH IN SLICES.

AND JUST BE PATIENT WITH IT.

YEAH.

YOU CAN'T AL WAYS GO OUT AND GET THE TOOL TH AT YOU NEED SO THE KNIFE IS THERE IN THE KITCHEN.

SO, BY ALL MEANS, JU ST USE IT.

LEARN HOW TO SHARPEN IT.

SURE.

THAT LOOKS GREAT.

OKAY?

YEAH, THAT'S PERFECT.

AND THEN TAKE TH E PITS OUT, TOO.

THEY WILL BE VERY BI TTER IN YOUR MOUTH IF YOU HAPPEN TO BITE THROUGH ONE.

AND THEN YOU'LL GET THAT CRUNCH IN YOUR TEETH THAT'S SO UNPLEASANT.

OKAY.

GREAT.

I'M GOING TO PUT TH E LEMON SLICES ON TOP.

WE LEAVE A BORDER OF ABOUT AN INCH AND A HALF BECAUSE WE'RE GOING TO BE FOLDING THIS DOUGH OVER AND THAT'S HOW THE TART IS FORMED.

IT'S REALLY FREE-FORM.

REALLY FREE-FORM.

SO WE JUST DO SLIGHTLY OVER-LAPPING LEMON SLICES AND JUST FILL THE WHOLE PART WITH THESE.

THIS IS SUPERFINE SUGAR.

ARE YOU SURE THAT'S NOT SALT?

THIS IS NOT SALT.

I BET WE'VE ALL MADE THAT MISTAKE ONCE IN OUR LIVES.

WE HAVE.

BUT THIS IS SUPERFINE.

DO YOU ALWAYS USE SUPERFINE?

GENERALLY IN THE PASTRIES WE DO BECAUSE IT HELPS, IT MELTS A LITTLE BIT FASTER SO...

IT'LL CARAMELIZE THE LEMON SL ICES A LITTLE BIT BETTER.

YOU CAN GET THAT IN ANY SUPERMARKET?

YES, SOMETIMES IT'S CALLED 'BAR SUGAR' BUT YOU CAN FIND IT IN JUST ABOUT ANY WELL-STOCKED SUPERMARKET.

NOW THIS IS WHERE WE JUST FOLD OVER THE CRUST.

OH, THAT GOES OVER A LITTLE BIT OF THE LEMON SLICE.

RIGHT.

JUST FOLD IT OVER AND KIND OF PINCH IT OVER HERE SO THAT THE PLEATS DON'T OPEN.

THERE WE GO.

AND NOW YOU REFRIGERATE IT.

WE SHOULD REFRIGERATE IT... AT THIS POINT, IT CAN HOLD IN THE REFRIGERATOR FOR AN HOUR, AN HOUR AND A HALF.

BUT NO LONGER?

NOT TOO LONG, NO.

BUT I ALWAYS DO LIKE TO PUT IT IN THE REFRIGERATOR EVEN IF IT'S FOR ANOTHER 10 MINUTES JUST TO SOLIDIFY THIS SO WHEN IT GOES IN THE OVEN IT'S STILL VERY COLD.

ALSO, WE DO NOT USE PARCHMENT.

IT'S IMPORTANT BECAUSE OF THE FAT CONTENT IN HERE.

IT'S IMPORTANT THAT THERE'S DIRECT HEAT AND IF YOU PUT A PIECE OF PARCHMENT BETWEEN THE DOUGH AND THE METAL THE BUTTER WILL OOZE OUT OF THE PASTRY AND MAKE IT VERY TOUGH.

AND BE SURE THE OVEN IS READY WHEN YOU'RE GOING TO COOK.

RIGHT, READY WHEN YOU'RE READY.

OKAY.

REALLY CHECK THE OVEN.

RIGHT, TO MAKE SU RE IT'S HOT.

RIGHT.

AT 450.

THAT IT'S HOT.

IT IS HOT.

AND IT ONLY BAKES FOR 15 MINUTES.

NOW WHAT?

WELL, LET'S MAKE OUR LIME CURD.

GOOD.

ALL RIGHT, THIS IS A REALLY SIMPLE RECIPE.

THERE'S VERY LITTLE TO IT.

AND WE DO THIS RIGHT OV ER DIRECT HEAT.

GOOD.

THE CITRUS PREVENTS TH E CUSTARD FROM CURDLING SO YOU DON'T HAVE TO WORRY TOO MUCH.

OH, GOOD.

WE'RE GOING TO START WI TH TWO WHOLE EGGS.

ARE THESE LARGE EGGS?

THESE ARE LARGE EG GS, YES.

AND TWO EGG YOLKS SO I'LL JUST SA VE MY WHITES FOR OUR MERINGUE FO R LATER.

JUST SEPARATE THEM.

ONE... AND TWO.

THAT LOOKS NICE AND NEAT.

OKAY.

AND WE'RE GOING TO USE A 1/2 CUP OF SUGAR.

THIS IS NOT SUPERFINE BECAUSE WE'RE GOING TO BE COOKING THIS LONG ENOUGH SO IT'LL MELT WITHOUT ANY PROBLEM.

BUT YOU COULD USE SUPERFINE?

YES, THAT WOULD BE NO PROBLEM.

THIS IS 3/4 CUP OF FRESH LIME JUICE.

WELL, THAT MUST BE FRESH... MUST BE FRESH.

AND THIS IS NOT TH E BOTTLED KIND BUT THIS IS THE KIND TH AT YOU SQUEEZE YOURSELF.

REALLY NICE, FR ESH LIMES.

THE BOTTLED KIND NEVER QUITE TASTES...

THEY NEVER TA STE RIGHT... NO.

AND WE HAVE A 1/2 CUP OF HEAVY CREAM.

NOW I'M MAKING...

THE LIME JUICE DOESN'T CURDLE THE CREAM?

IT DOESN'T, NO PE.

AND JULIA, I'M MAKING MO RE CUSTARD THAN I ACTUALLY NEED FO R THE TART.

AND THERE ARE TW O REASONS FOR THAT.

IT'S EASIER TO WORK IN A QUANTITY LIKE THIS.

AND SECOND OF ALL -- GEORGE LOVES TO EAT TH E STUFF WITH A SPOON.

WHATEVER IS LEFT OVER I JUST STAND IN FRONT OF THE REFRIGERATOR AND JUST EAT IT WITH A LITTLE SPOON THERE.

I NOTICE YOU'RE NOT BEATING IT?

YOU'RE REALLY JUST STIRRING IT?

I' M NOT BE ATING IT.

YOU'RE RIGHT, I'M JUST STIRRING IT.

YOU DON'T WANT TO CREATE TOO MANY BUBBLES.

AGAIN, THIS CUSTARD IS NOT AS DELICATE AS MANY CUSTARDS WHERE THE BUBBLES WOULD REALLY MAKE A DIFFERENCE.

BUT THERE'S NO NEED TO REALLY BEAT IT BECAUSE YOU'RE NOT MAKING IT FROTHY YOU JUST WANT TO COMBINE THE INGREDIENTS.

WE'RE JUST GOING TO COOK THIS UNTIL IT THICKENS AND BOILS.

NOW, IF YOU WERE DOING AN ORDINARY CUSTARD WITHOUT THE CITRUS JUICE IF YOU BROUGHT IT TO A BOIL YO U'LL HAVE NICE SCRAMBLED EGGS.

YOU'D BE THROUGH.

YOU'D BE THROUGH.

IT'S BEGINNING TO GET A LITTLE FOAM ON THE TOP.

YEAP.

AND THAT WI LL DISAPPEAR AS SOON AS IT BE GINS TO BOIL.

WE HAVE AN ICE BATH WA ITING, JULIA SO THAT AS SOON AS TH E CUSTARD HAS THICKENED WE CAN PUT THIS PAN DI RECTLY ON THE ICE AND WILL STOP TH E COOKING QUICKLY.

OKAY, GEORGE, LE T'S TAKE IT OFF.

PUT IT RIGHT ON TH E ICE BATH.

JULIA, COULD YOU ST IR THAT?

SURE.

AND WE'LL STIR IT UNTIL IT'S AT RO OM TEMPERATURE BEFORE WE PUT IT IN THE REFRIGERATOR.

THIS HAS GOTTEN NICE AND THICK.

GREAT.

IT LOOKS JUST BEAUTIFUL.

AND IT'S COLD.

HOW DOES IT TA STE, JULIA?

SEE WHAT YOU THINK?

WELL, I WOULDN'T MIND TASTING IT.

IT SHOULD BE NI CE AND TART.

MMM.

IT IS VERY COLD, AND IT'S TART, AND IT'S DELICIOUS.

I LIKE MY DESSERTS TO BE VERY RICH BUT I DON'T LIKE THEM TO BE TOO SWEET.

IS THE SUGAR TH E RIGHT AMOUNT?

I THINK SO BECAUSE THERE'S A SWEET... HOW WOULD YOU DESCRIBE IT, OVERTONE OR?

UM-HMM, GREAT.

I THINK THAT'S DELICIOUS.

OKAY, TH AT'S FINE.

ALL RIGHT, WELL, LET'S WH IP UP OUR EGG WHITES.

AND THEN WE'LL PUT TH E TART TOGETHER AND GET IT IN TO THE OVEN.

I'VE GOT FOUR EG G WHITES HERE THAT I'M PUTTING RIGHT IN TO THE KITCHEN AID.

THAT'S ABOUT 1/2 CUP OF EGG WHITES, ISN'T IT?

IT IS, IT'S AB OUT 1/2 CUP.

ONE LARGE EGG WHITE IS TWO TABLESPOONS.

OKAY, AND ALL WE HAVE IS SOME SUPERFINE SUGAR.

SO LET ME GET THIS STARTED.

WHEN IT'S FROTHY WE'LL START AD DING OUR SUGAR.

HOW MUCH SUPERFINE SUGAR HAVE YOU GOT?

I HAVE 1/2 CUP.

1/2 CUP.

AND WE'RE NOT GOING TO PUT IT IN ALL TOGETHER WE'RE GOING TO PUT IT IN A TABLESPOON AT A TIME AND LET THE EGG WHITES IN CORPORATE THE SUGAR.

THE EGG WHITES AR E FROTHY ENOUGH SO WE CAN SAFELY ST ART ADDING OUR SUGAR.

LET ME GET THAT GO ING AGAIN.

[mixer churning] NOW, JULIA, I'VE GOT ALL MY SUGAR INCORPORATED BUT I'VE GOT A LITTLE BIT ON THE SIDE OF THE BOWL SO I'M JUST GOING TO SCRAPE IT DOWN BEFORE I CONTINUE WHIPPING IT UNTIL IT'S REALLY NICE AND STIFF.

IT'S ALMOST THERE.

AND YOU HAVE TO HAVE AN IMPECCABLY CLEAN BOWL AND BEATERS, DON'T YOU?

YES, AND IT HAS TO BE NOT ONLY CLEAN -- BUT COMPLETELY DRY, OTHERWISE IT WO ULD RUIN YOUR EGG WHITES.

SO WE'LL JUST GET THIS FINISHED.

[mixer churning] OKAY, NOW WE'RE READY.

THIS IS TH E FUN PART.

SO I JUST WANTED TO MAKE SURE THAT EVERYTHING WAS CO MPLETELY INCORPORATED AND THAT IT WOULD BE NICE AND STIFF.

THAT MAKES NICE PEAKS, DOESN'T IT?

YES, NICE PEAKS.

THAT'S BEAUTIFUL.

THE MERINGUE IS STILL ON THE SOFT SIDE IT'S NOT DRY.

IT'S NICE AND SHINY.

YOU REALLY HAVE TO BE CAREFUL WITH SOME OF THESE POWERFUL MACHINES THAT YOU DON'T OVERDO IT.

YES, THAT'S TRUE.

I THINK THOUGH WHEN THE SUGAR IS IN CORPORATED INTO IT IT'S NOT AS DELICATE AS DOING A MERINGUE WITHOUT THE SUGAR.

JULIA, MAY I HA VE THAT TART AND WE'LL PUT TH E CURD ON AND THEN OUR MERINGUE.

NOW, A LITTLE BIT OF CURD.

JUST GET A NICE LA YER ON TOP.

THAT IS SUCH A WONDERFUL IDEA -- COMBINING THE ELEMENTS IN A NEW WAY.

A NEW WAY.

I THINK WE'RE ALL TIRED OF GRANDMOTHER'S LEMON MERINGUE TART OR PIE.

WE DEVELOPED IT TH IS WAY BECAUSE ABOUT 99% OF OUR DESSERTS AT THE RESTAURANT AR E MADE TO ORDER.

OH.

AND, SO WE DON'T HAVE PA STRIES SITTING AROUND AND NOTHING IS SERVED TH E NEXT DAY.

EVERYTHING IS MADE... WELL, THAT'S GREAT.

NI CE AND FRESH.

BECAUSE I REALLY DO N'T THINK THERE'S ANYTHING MO RE WONDERFUL THAN A TART THAT'S MA DE JUST FOR YOU.

NOW THIS WILL SERVE MA YBE SIX PEOPLE BUT AT THE RESTAURANT WE MAKE THEM SMALLER -- WE MAKE TARTS FOR TWO.

SO WE HAVE OU R LIME CURD ON.

AND AGAIN, THIS IS TH E FUN PART GETTING OUR MERINGUE ON TOP.

YOU WANT TO COMPLETELY CO VER THE CURD.

THIS IS LOVELY THE WAY IT STANDS UP LIKE THAT, ISN'T IT?

AROUND TO THE CRUST.

AND YOU WANT IT KIND OF UNEVEN LOOKING?

UNEVEN, AGAIN, TH IS IS RUSTIC.

IT'S NOT MEANT TO BE PERFECT LOOKING.

IT'S MORE STYLISH YEAH, I LI KE THAT, TOO.

YES.

OKAY, THAT'S ALL OU R MERINGUE.

NOW, JUST TO MA KE IT LOOK A LITTLE BIT MO RE STYLISH YOU CAN USE A FORK AND JUST KIND OF PU LL OUT THE PEAKS.

MMM, THAT'S A VERY NICE IDEA.

SO THEY'VE GOT PEAKS AL L OVER THEM.

YES, THAT'S A GREAT IDEA.

THIS IS READY TO GO IN THE OVEN.

JOHANNE, I THINK IT'S READY NOW.

MMM, LOOK AT THAT.

IT LOOKS GREAT.

LOOK AT THAT.

WOW, THAT LOOKS TERRIFIC.

SUPER.

YOU KNOW WHAT'S INTERESTING?

ALL THOSE EGG WHITES ARE REALLY COOKED SO DON'T WORRY ABOUT RAW EGGS.

DON'T WORRY, DON'T WORRY.

NOW, I'VE GOT TWO SPATULAS HERE AND I MIGHT NEED BOTH OF THEM.

BUT I JUST WANT TO MAKE SURE THIS HAS LOOSENED ENOUGH.

UHM, IT SOFTENS UP.

IT DOES SOFTEN UP A LITTLE BIT.

YEAH.

OKAY, LET'S SEE IF I CAN JUST SLIDE IT.

THE MOMENT OF TRUTH HAS ARRIVED.

THAT'S RIGHT.

OHH, GO OD LUCK.

THAT SMELLS BEAUTIFUL.

YEAH, NOW I JUST LIKE TO GIVE IT A NICE LITTLE DUSTING OF CONFECTIONERS SUGAR.

MMM, THAT'LL BE GOOD, YEAH.

AND IT'S OKAY IF IT GETS ON THE RIM OF THE PLATE.

WELL, IT'S LOVELY.

THANKS, JULIA.

I CAN'T WAIT TO EAT IT.

YOU EAT IT HOT?

WE SERVE IT WARM, YES.

HERE WE GO.

THAT'S BEAUTIFUL.

THERE'S A LITTLE PIECE LEFT HERE THAT WE'LL PUT UNDER THE BOTTOM WHERE IT BELONGS... THAT LOOKS LIKE IT'S A LOVELY PASTRY.

BECAUSE WE DON'T WANT TO LOSE ANY OF OUR CRUST.

JULIA, WOULD YOU DO THE HONORS?

I WILL.

ONE FOR YOU, JU LIA.

WITH PLEASURE.

IT'S AWFULLY GOOD.

I LIKE THAT PASTRY.

IS IT SWEET ENOUGH FOR YOU?

MMM, IT'S JUST RIGHT.

GOOD.

I'LL TAKE ONE MORE LITTLE BITE AND PASS IT ON.

AND I LOVE THE IDEA OF HAVING SORT OF A MIXED UP LEMON MERINGUE PIE.

WELL, IT'S BEEN WONDERFUL HAVING YOU BOTH HERE.

THANK YOU, JULIA.

WE JUST APPRECIATE IT.

THANK YOU, TH ANK YOU.

IT'S BEEN A LOT OF FUN.

WE'VE HAD A GREAT TIME.

YOU'RE DOING JUST WHAT WE WANT IN THIS SERIES.

GIVING US YOUR PROFESSIONAL SECRETS.

BECAUSE WHO KNOWS WHO'S LISTENING?

WE HOPE THAT WE HAVE A LOT OF BUDDING CHEFS ARE LISTENING.

SO THE CHEFS OF TOMORROW.

EXACTLY.

THANK YOU.

THANK YOU AG AIN.

THANK YOU.

HERE'S TO YOU.

Julia: BON APPETIT.