Linda's Lovely Lemon Tart~

I recently blogged for joy about finding Meyer Lemons..They look like candy..so bright..so beautiful..I wanted to put them to their highest and best use..
Linda.. e-mailed me and suggested one of her lemon tarts.How nice was that? Out of the blue.Just to share.
I am not easy to persuade..and with w/ these treasures?:) But she is a great cook..she is such a nice person..and took the time to share a special recipe with me..
The next day..I was on a mission:)

We had just had ap. 7 inches of freshly fallen snow..it was 1 degree F outside.. and the sun..which had gone missing..appeared.A perfect nesting..baking cooking day~One thing I love about our kitchen..is the light..Because of it being exposed to almost 3 sides of our home..it benefits from lovely light on sunny days at this time of year when all the leaves are down....never perfect photo light..but perfect mood light.Every season..it changes and every season..when the sun shines..I appreciate it's new light~In the eating area of the kitchen I have :"To every thing there is a season and a time to every purpose in the heaven~"

Right above that natural light.In gratitude.

I made a vintage pork and fruit ragoût.. from the Silver Palate group..can't remember which book..as I printed this one and stuck it at the back of my favorite THE Silver Palate cookbook..I think I have 3 in this type..~?You can see the unsightly lid of my Staub pot on the counter..I like to add a nice Puff Pastry crust on my ragoûts..:) That and whipped mashed potatoes..Mais..c'est bon!
Yogurt and flax seed and Chia for breakfast..broccoli soup for lunch..I think we can safely ..enjoy this:)

I was able to use the lemons.. my microplane..my dandy vintage juicer ..bought at the library sale many many many years ago..For such a small amount of money..it says Sunkist..all faded out.. works..like I do.. a bit of sport to get it going smoothly..Takes all the pits out..is electric.. it looks like my mom's things..that's why I bought it.

And put a new "gift" tea towel to use~

We give this tart a 9.9..That is quite Perfect for us:)

Oh Linda..loved your note..the recipe..your description.
Thank you..
Bisous.

La Recette..Courtesy of Linda..


How nice is she?She didn't even post it yet:) But said go ahead:)

PERFECT LEMON TART

Pictured on the cover of "Luscious Lemon Desserts," by Lori Longbotham, this tart is easy to make. After pre-baking the crust, look for any cracks that the filling could seep through. Make a paste of about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal them. This recipe uses approximately 4 lemons.

Serves 10.

INGREDIENTS:
1/2 cup (1 stick) unsalted butter
2 tablespoons finely grated lemon zest
1 3/4 cups all-purpose flour
1 1/4 granulated sugar
2 pinches salt (about 1/4 tsp.)
6 large eggs
1 cup fresh lemon juice
1/2 cup heavy (whipping) cream
Confectioner's sugar for dusting

Position a rack in the middle of the oven and preheat to 350 degrees. Have ready an 11-inch tart pan with a removable bottom.

Melt butter in a small saucepan over medium heat, add 1 tablespoon zest, and let stand for 5 minutes. Whisk together flour, 1/4 cup sugar and a pinch of salt in a medium bowl. Pour butter mixture into flour in a fine stream, stirring with a fork, and continue stirring until dough begins to come together when a small bit is pressed between your fingers. Transfer mixture to tart pan and press it with your fingertips evenly up the side and into the bottom. Bake for 20 minutes, or until the crust is light golden brown. Let cool on a wire rack while making filling.

Process remaining sugar and zest in a food processor until zest is finely ground.

Whisk together eggs, sugar and zest mixture, lemon juice and another pinch of salt in a medium bowl until smooth.

Beat cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks. Whisk cream into the egg mixture just until blended.

Place a baking sheet in the oven, place the crust on the baking sheet, and pour filling into the still-warm crust. Bake 25-30 minutes, or until filling is just set in the center. Let pie cool on a wire rack.

Just before serving, generously sift confectioners' sugar over the tart. Cut into wedges and serve.





My friend sent me a great quote for this tart~I had mentioned it to her..

"Life is dessert...too brief to hurry."~
Thanks Di~