Second installment of lemon week, Lemon Tart. I had found this recipe some time ago, but since it called specifically for a Meyer lemon I put it in the back of my mind. I figured it was doubtful that I would be able to make it for awhile since down here in the boonies it's sometimes hard to find anything out of the ordinary. But I was surprised to find a bag of 4 large, luscious looking Meyer lemons at my Walmart last week, which I immediately snatched up. So for the tart pastry, I used a recipe from my new King Arthur flour cookbook, it seemed a perfect pairing for a lemon tart. It was a basic pastry recipe with a tablespoon sugar, some lemon zest and a teaspoon of vanilla added. The recipe doesn't address the issue of seeds, but I removed them before processing I thought that even with intense blending, they might add a weird texture or make the mixture bitter. Otherwise, I made it exactly as the recipe states. Very easy and very delicious, so delicious in fact that I had to eat two pieces, just to make sure!
Lemon Tart
1 large meyer lemon cut into 8 pieces (seeds removed)
1 1/2 cup superfine sugar (I used regular sugar)
1 stick butter
1 tsp vanilla
4 eggs
your favorite tart shell
Put all ingredients (except tart shell) into a blender and whirl like crazy!
Pour into tart shell
Bake 40 minutes at 350 degrees (watch that the top does not burn)
(I also sprinkled the top with some powdered sugar to dress it up)
No comments:
Post a Comment