Monday, May 7, 2012

Lemon Tart

We really enjoy lemon desserts. Behind a good chocolate cake or pumpkin pie, lemon is probably our favorite. So, we created this seriously tasty lemon tart. The recipe is basically like every other lemon tart recipe out there, with a little Amateur Foodie twist.

Here's what you need:
1 cup all-purpose flour
1/4 cup confectioners' sugar
3/8 cup butter, softened
2 tsp cinnamon

3 large eggs
1 cup white sugar
Zest of one lemon
1/3 cup lemon juice
3 Tbsp all-purpose flour

Here's what you do:
Preheat your oven to 350 degrees.

Put all of your crust ingredients into a bowl.

If you have a pastry blender or food processor, combine with that. We don't have either of those things, so we used our hands. It worked just fine, though a tad messy. It should be crumbly.

Pour the crust into a pie plate or tart pan and spread evenly.

Bake just the crust for 10-15 minutes or until it begins to brown. Ok, so these pictures look the same, but we promise the crust had browned.

While the crust is baking, combine all of the ingredients for the tart in a large bowl.

Mix together until light and fluffy.

When your crust is ready, pour the tart mixture over the crust.

Return to the oven (carefully) for another 15-20 minutes. Do the toothpick test (put a toothpick in the center and when it comes out clean, you're done). The top will have thickened, but the inside will still be creamy. 

Dust the top of the tart with a bit more confectioners' sugar. The easiest way to do this is to use a small mesh strainer. Put the confectioners' sugar in it, then just tap the edge to dust the sugar over the tart.

We topped our slices with fresh mint, but you could also add fresh raspberries, or just eat it as is!


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