After a long day’s work at the library, I think I’m a little on the brain-dead side, so this post is going to be short and sweet. Maybe a bit lemony and sweet and sour. Thanks to Babette of Babette Feasts, the Tuesdays with Dorie group made some truly tart lemon tarts. We used the entire lemon – peel, pith, and juice!
Contrary to popular opinion, I, in that perverse way of mine, decided to follow the recipe precisely, and that’s just what I did.
Sure, the filling was tart with bitter notes, but when paired with a dollop of sour cream (or crème fraiche), it was lovely. I did manage to torch one of the tarts, brulee-style, until the butane ran out.
My only complaint would be the amount of filling in the baked tart. I filled them to the brim, watched the filling rise up and then collapse again, leaving a burnt sugar edge around the perimeter, but when I finally cut into the tart, there was just a thin layer of filling over the crust. Much of it had ended up as the burnt edge, so I was a bit disappointed about that.
While this particular recipe was easy to make and tasty, I don’t believe it will replace the Most Extraordinary French Lemon Cream Tart.
Drop by the other TWD bakers to see their tart tarts, and if you’re brave enough, you’ll find the recipe on Babette's blog.