The difference between pies and tarts is so thin that it doesn’t even exist. Make no mistake though this lemon tart is as flavorful as anyone can wish for!
As I currently have a little time, I was surfing on the internet last week. Looking to find new, fascinating ideas, inspiring recipes that I’ve never tried before, to delight my family with. Looking for quite some time yet could not come across too many interesting stuff. Right before I thought to give up on it, I came across this delicious and simple dessert simply by chance. It looked so mouth-watering on its photos, that called for instant actions.
It was not so difficult to imagine just how it’s created, its taste and how much boyfriend might want it. Mind you, it is quite simple to keep happy the man in terms of puddings. Anyhow, I visited the site: Suncakemom and simply used the simple instuctions that had been accompanied by great photographs of the procedure. It just makes life less difficult. I can imagine that it’s a bit of a effort to shoot photos down the middle of baking in the kitchen because you typically have gross hands so that i genuinely appreciate the time and effort she placed in for making this post .
That being said I’m encouraged to present my own, personal recipe in a similar way. Many thanks the thought.
I had been fine tuning the original formula create it for the taste of my family. I’ve got to tell you it was a terrific outcome. They enjoyed the flavour, the consistency and enjoyed getting a delicacy such as this in the midst of a lively workweek. They ultimately requested lots more, more and more. So the next time I am not going to commit the same miscalculation. I am gonna twin the quantity to make them happy.
Lemon Tart first appeared on suncakemom.
Crust:
Preheat oven to 350° / 180°C.
Put crust ingredients: flour, butter, eggs, agave syrup and some water into a mixing bowl.
Dough it by hand until it comes together and doesn’t stick neither to bowl nor to hand.
Take it out to a lightly floured surface to roll a disk size of the baking tray out of it.
Place the disk into the baking tray. Press down gently on the bottom and sides.
Poke some holes in the dough with a fork.
Place a baking paper and some kind of weight on top to prevent the dough elevating from the tray.
Put it in the preheated oven to bake about 15-20 minutes or until golden brown depending on the oven.
Filling:
Squeeze the lemon and grate one of the lemon skin for zest.
Beat together the double cream, eggs and agave syrup.
Stir in the lemon juice and the zest.
Assembly:
Take crust out of the oven and pour the filling in.
Sprinkle some lemon zest on top then place the tray to bake in the oven for another half an hour. In case we have forgotten the zest worry not, it can be added anytime.
When it’s baked, take it out to cool down.
Slice and serve it chilled.
