Baking: From My Home to Yours
The Most Extraordinary Lemon Cream Tart
Page 331
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Recipe Reviews
kateq from annapolis, md
This has become my standard lemon curd/cream. I think it is absolutely marvelous. The first time I made it, it seemed a bit fussy. I came to the recipe again and made it with ease. It can be a bit tedious in the stirring to temp phase, but other than that, it comes together beautifully. I pour the hot creme into the blender jar and let it cool a bit. Then whizz it with the butter and strain it into a wide pyrex dish, cover with plastic film and refrigerate--the wide bottomed 2 quart measuring cup, pre-chilled, really speeds up the cooling process. It's ready to be piped into pie shells within a couple of hours. I use an unsweetened tart dough and mini tart pans and serve the tarts with a bit of whipped cream and some fresh fruit.
This is delicious! It was fairly simple and I had no trouble getting the cream to thicken/ reaching 180 degrees, especially after following Dorie's tips on her website - put a metal bowl over a soup pot of simmering water (rather than my usual smaller saucepan), whisking "like mad", and not straining the lemon zest. Used her Sweet Tart Dough recipe which is always great. It definitely benefits from setting in the fridge overnight (4 hours was not quite enough).
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