From the moment I decided to come up with my own version of a lemon tart, knowing that after following lots of other recipes it was time to test my own skills, I got super nervous. The tart pan stared back at me, grinning like a tin Cheshire cat, the removable bottom holding no promise. And who am I to assume that sugar, lemon and cheese will come together and actually set when cooked, or yield the creamy, tart texture I longed for?
Let's just say that this is one of those recipes you have to make for those people who think you ain't no baker. Those who believe that a custard-like center, and a sweet, ruby red glaze are only found in the finest Patisseries in Paris. Why? 'Cause it's so dang easy and tastes amazing, that's why. I swear it is like something a Judge on "Chopped" would rave about...okay, maybe not that amazing, but if you worship lemon, like I do, love to bite into a moist crust and think this ruby red strawberry topping is regal, this recipe is for you.
A couple of tips. Use a hand mixer for this. I used a whisk and I was working hard. You can do it without a 110 outlet, but it's super easy with the hand mixer. Next, I buttered the tart pan. The removable bottom? I actually buttered it and placed a piece of custom cut parchment paper over it, just to make sure when I cut each piece to serve, nothing was going to mess up MY CREATION! I'm glad I did it because just as I was pouring the lemon mixture into the cooled crust and stopped when I thought it was full, a teensy bit of batter went inside and in-between the crust and pan. (aaaccckkk!) However, the butter and parchment saved the day.
They will be calling to dub me "Dame Culineer," any day now.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style is one of combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.