Lemon Tart

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 most recently have some time, I was surfing on the web a few days ago. On the lookout for new, intriguing ideas, inspiring recipes that We have never tasted before, to astonish my loved ones with. Hunting for a while yet could not discover any interesting stuff. Just before I thought to give up on it, I ran across this scrumptious and easy treat simply by chance. It looked so delicious on its image, that required fast actions.

It absolutely was easy to imagine just how it is made, its taste and just how much boyfriend is going to want it. Actually, it is extremely easy to keep happy him in terms of puddings. Yes, I’m a blessed one. Or perhaps he is.Anyway, I got into the blog: Suncakemom and simply followed the detailed instuctions which were combined with great photos of the method. It just makes life rather easy. I can imagine that it is a bit of a effort to shoot photographs in the midst of baking in the kitchen as you may ordinarily have sticky hands so I seriously appreciate the time and effort she placed in for making this blogpost .

That being said I am inspired presenting my very own recipe in a similar way. Many thanks the idea.

I was tweaking the original mixture to make it for the taste of my loved ones. I can tell you it turned out an awesome success. They loved the taste, the overall look and loved having a delicacy like this in the middle of a busy week. They basically asked for even more, more and more. Thus next time I am not going to make the same miscalculation. I’m likely to multiply the quantity to make them pleased.

The original Recipe Lemon Tart is provided by 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.

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