Lemon Tart
I’ve called this zesty lemon tart my favorite dessert. The creamy custard has a delightful and delicious, sweet-and-sour sensation that never fails to delight anyone with a passion for desserts…especially ones that are not over-reliant on creating a sugar rush.
You can taste the filling after adding the sugar. Add up to 50 grams (1/4 cup) of sugar if you need more sweetness. I usually add all the filling into the pie shell, but adding less to create a thinner version is also perfectly acceptable. Use any leftover filling to spread on toast, scones, or even a cheeky spoonful when
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I’ve called this zesty lemon tart my favorite dessert. The creamy custard has a delightful and delicious, sweet-and-sour sensation that never fails to delight anyone with a passion for desserts…especially ones that are not over-reliant on creating a sugar rush.
You can taste the filling after adding the sugar. Add up to 50 grams (1/4 cup) of sugar if you need more sweetness. I usually add all the filling into the pie shell, but adding less to create a thinner version is also perfectly acceptable. Use any leftover filling to spread on toast, scones, or even a cheeky spoonful when no one is looking.
This recipe requires a bit of time to complete, although most of the work happens quickly. The most significant amount of time is allowing the tart to set completely…and that is best accomplished overnight in the refrigerator.
Difficulty: moderate- to difficult
Yield: makes enough for 1 20-cm (8-inch) tart