When Life Gives You Lemons...Make a Lemon Tart With Your Friend

During a recent visit from friend and fellow designer, Christina, we let the overabundance of lemons on the tree inspire us to create a lemon tart. Christina is a cook--no measurements, use whatever is at hand, creative in the kitchen--while I'm a baker--I read recipes in detail (sometimes just for fun), make exact measurements (a pinch of salt?), and set the timer to the second. We made a good team, and our lemon tart was a success. It was a lovely balance of tart and sweet and the crust that Christina made was the proverbial cherry on top--just delightful!



Lemon Tart
from Luscious Lemon Desserts

1/2 Cup unsalted butter
2 tbsp finely grated lemon zest
1 3/4 cups all purpose flour
1 1/4 cups sugar
2 pinches of salt
6 large eggs
1 cup fresh lemon juice
1/2 cup heavy whipping cream
powdered sugar for dusting

1. Preheat oven to 350. Have ready an 11-inch tart pan with removable bottom.

2. Melt butter in a small sauce pan over medium heat, add 1 tbsp of the zest, and let stand for 5 minutes. Whisk together the flour, 1/4 cup of sugar and a pinch of salt in a medium bowl. Pour in the butter mixture in a fine stream, stirring with a fork and continue stirring until the dough begins to come together when a small bit is pressed between your fingers. Transfer the mixture to the tart pan and press it with your fingertips evenly up the side into the bottom. Bake for 20 minutes, or until light golden brown. Let cool on wire rack while making the filling.

3. Process remaining 1 cup of granulated sugar and the remaining 1 tbsp of zest in a food processor until the zest is finely ground.

4. Whisk together the eggs, sugar/zest, the lemon juice and another pinch of salt in a medium bowl until smooth.

5. Beat the cream with an electric mixer on med-high speed in a medium bowl just until it forms soft peaks. Whisk the cream into the egg mixture just until blended.

6. Place a baking sheet in the oven, place crust on the baking sheet, and pour the filling into the still warm crust. Bake for 25 to 30 minutes or until filling is just set in the center. Let the pie cool on a wire rack.

7. Just before serving, sift powdered sugar over the tart. Cut into wedges and serve. Note: we found this tart much tastier when eaten cold.

Amy Strecker  – (August 17, 2010 at 5:28 PM)  

I love it! You are indeed a baker. :)

stina  – (August 20, 2010 at 2:23 PM)  

thanks for letting me satisfy my craving to bake in your lovely kitchen. such a refreshing trip. i hope to come back soon--with mike in tow. hugs, christina

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