Sunday, July 4, 2010
Lemon Tart - Happy 4th!!
Lemons, I just happened to aquire a whole bag of yard lemons from my church lifegroup leader. Perhaps this was a hint I was to bring something to our next meeting, I had bragged of my love for baking but was yet to produce anything for people to eat. I decided to test out a few things this weekend so that come next week I could wow them.
A couple of months ago I tried out a sweet tart pastry crust that I absolutely loved (made mini tarts). I decided to try a lemon tart this time,and the results were just lovely and kept us feeling all fancy every morning as we enjoyed it with a stong cup of coffee.
This recipe consist of 2 parts, the crust and the lemon curd filling.
INGREDIENTS & DIRECTIONS FOR THE TART SHELL ARE HERE:
LEMON FILLING INGREDIENTS (makes thick filling, half for a more scant tart)
1 cup freshly-squeezed lemon juice
grated zest of two medium lemons
1 cup sugar
10 tablespoons butter, salted or unsalted, cut into bits
4 large eggs
4 large egg yolks
Pre-bake your tart shell
FOR THE CURD
Preheat the oven to 350F (180C.)
1. In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.
2. In a small bowl, beat together the eggs and the yolks.
3. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
4. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.
5. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.
The results are pretty darn breathtaking.
And a perfect slice
Here I am 3 days out and I have to say the flavors are even better, which suprised me - I am enjoying a hefty slice right now with my morning coffee and typing this up. Life is sweet & tart!