Preheat oven to 450° F. In a large mixing bowl, combine flour and date sugar. Make a well in center of dry ingredients and grate in butter or stir in oil. With fingers or a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not overmix. Add egg white, vinegar, and enough of the ice water to form a ball of dough. Wrap in plastic wrap and refrigerate for 10 minutes. In a blender or food processor, combine lemon rind, juice, honey, and eggs, and puree until smooth. Lightly flour a counter or breadboard. Roll ball of dough into a 14-inch circle and press into a 9-inch tart pan (preferably one with fluted edges). Pour in lemon filling. Bake for 10 minutes, then lower heat to 350° F and bake until firm and lightly browned (about 30 more minutes).

Recipe by: The California Culinary Academy

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