Although I have been loving all of the chocolate in our group lately, it was nice to have a bit of sunny citrus for this week's TWD: whole-lemon tart, chosen by Babette!
[tartest lemon tart recipe]
I had a few misgivings about putting the lemon in, rind and all, but it turned out to be really delicious and lemony. I'm also a big fan of Dorie's shortbread crust recipe, and that was as good as always!
I had to use a springform pan because the bottom of my tart pan disappeared, but I thought it still turned out OK looking:)
The filling was pretty simple to make — cut up lemons and sugar blended or processed together (I used the food processor since I already had it out to make the crust), then blended together with the cornstarch, egg, melted butter and heavy cream.
My tart took a while longer than the suggested baking time, almost another 15 minutes. It was really jiggly there for a while, but it turned out just fine.
It was delicious! Some people commented that it turned out too bitter for them, but it was just perfect for me. Not too sweet, not too sour (although I do like sour types of candy!) Anyway, yea, it comes highly recommended :)
Tartest Lemon Tart
1 9-inch tart shell (I used Dorie's sweet tart dough as suggested)
For the filling:
1 1/2 lemons, scrubbed and dried
300 g (1 1/2 c) sugar
1 large egg, room temp
2 large egg yolks, room temp
1 1/2 T cornstarch
1/2 c heavy cream
4 T butter (1/2 stick), melted and cooled
[full recipe instructions on Babette's blog]
Nutrition Facts from NutritionData.com:
per 1/8th of recipe
[click to show or hide]
Fat: 24 g
Saturated Fat: 14 g
Cholesterol: 164 mg
Sodium: 164 mg
Carbohydrates: 70 g
Dietary Fiber: 2 g
Protein: 5 g
Thanks, Babette, for choosing this tangy and delicious tart! Get the recipe on her blog: Babette Feasts. Don't forget to check out the rest of the tarts on the TWD blogroll too :)