The Most Extraordinary French Lemon Cream Tart
It's Oscar time again!
I have been wanting to make this ever since I bought the book and read "It is the ne plus ultra of the lemon world." I love lemon desserts and thought this would be the perfect occasion to make such an over indulgent treat.
Everyone seemed to enjoy this one; even my daughter who stopped by the following day and had the leftovers with me, which were great the next day. I had the last piece two days later and thought it was even better. The lemon cream firmed up beautifully and had the texture of smooth butter. I will for sure refrigerate it at least a day before serving should I make this again.
Success meter (1-3): 3
I received these in my Christmas stocking a few years
ago and have been anxious to use them ever since. I was
hesitant to use these for the tart dough is quite delicate -
so in the end I opted for my rectangular pan.
I love her desciption "to blend until you
get the perfect light, airy texture of
lemon-cream dreams."
I decided to roll out the dough rather than
pressing the loose dough into the pan.
The cookies came out a bit over cooked. I really
should not blog on two recipes and get ready
for a party at the same time.
The curd is nice and firm...
..until you whisk it, which makes it fluid again.
