I’m a baker the same way someone becomes a runner when a bear is chasing them. My lemon tree produced around 368 lemons, much were given away, but much remain. What to do? Make lemon recipes. First up, something I’ve never attempted, a lemon tart. I’m more of a savory guy, love my smoker and grill and doing main courses, it’s more forgiving, baking is a science and I only got C’s in that class. I followed the recipe link below and the pictures above are the result. Why I went 1980’s with the garnish for the first plate, I’ll never know, probably because it was late when I finished and spritzing whip cream everywhere seemed like fun. How’d it taste? Wow, the lemons really came through, the crust, slightly over cooked, but I got some amazing buttery bites and can see why someone would want to make crust from scratch. Hard to go back to premade crusts when you make it from scratch. The lemons curd set really well, then I went ahead and covered it with cling wrap and it broke the top a bit, not doing that again without making a tent first. Overall it was well balanced between sweet and tart, definitely room for improvement, but I’d say not terrible for first go. If you have any positive thoughts love to hear it, any negative comments, won’t love to hear it but I’ll take the criticism to get better. Cheers!
Recipe: https://www.thekitchn.com/lemon-tart-recipe-23136141
by runs_with_airplanes
6 Comments
Nice work. That looks delicious.
Incredible job!
Looks great! Small tip I leaned for citrus is to zest it onto the sugar for the recipe, and it really makes it pop with that flavor.
Gorgeous! Since I see lots of lemon curd in your future, I’ll share one of my favourite tips: grate the zest directly into the sugar and pulse in a food processor until combined. It releases a bunch of the essential oils from the zest and means you’re not having to strain out as much.
You can also just do this to make lemon sugar for toppings.
If you need some more lemon tips, you could try making lemon marmalade or preserves by peeling the lemons and dumping sugar into vacuum sealed bags or mason jars.
The peels can then be candied like a fruit leather.
Yum!
I ate so much lemon curd as a kid…if I did that now my heart would probably explode. There’s like 9 egg yolks in a single pie, is that right?
I like that you didn’t put meringue on top. Meringue uses up the left over egg whites, which is less food down the drain. But it doesn’t taste great. Egg whites are better used for lady fingers – put them in the freezer, then , when you’re ready, you can make tiramisu!